The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Crispy Tofu Katsu Curry with Veggie Fried Rice
A family favourite. Smother golden tofu steaks – dusted in cornflour and pan-fried – in a mild Japanese-style curry sauce, fragranced with garlic, ginger and silky coconut milk. Dot brown rice with mange tout, spinach and spring onions.
1/3 daily fibre
6 plants
Serving size
Ingredients
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g brown rice (100% Brown Rice)
- 400ml coconut milk (Coconut, Water)
- 2 carrot
- 80g baby spinach
- 2 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp maple syrup (maple syrup(100%))
- 11g vegetable stock powder (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 560g tofu (Soya) (Tofu (Water, Soya Beans, Nigari))
- 160g mangetout
- 1 tbsp cornflour
- 1 unwaxed lime
Nutritional Information
Calories: 679
Protein: 31g
Carbs: 65g
Fat: 32g
Crispy Tofu Katsu Curry with Veggie Fried Rice
A family favourite. Smother golden tofu steaks – dusted in cornflour and pan-fried – in a mild Japanese-style curry sauce, fragranced with garlic, ginger and silky coconut milk. Dot brown rice with mange tout, spinach and spring onions.
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Cooking Instructions
Before you start
- Preheat the oven to 200C / fan 180C / gas mark 6
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a large bowl, a large non-stick frying pan, a medium frying pan & a peeler
Get the rice on & prep the tofu
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Meanwhile, drain the tofu and pat dry with paper towel. Slice each block into 8 rectangular pieces
- Place the cornflour into the large bowl with a good pinch of salt and pepper and one-quarter of the curry powder. Add the tofu and turn to coat
Golden tofu
- Heat the large non-stick frying pan with 1 tsp oil on medium-high heat. Once hot, add the tofu and cook for 5 mins on each side, until crispy and golden
- Transfer to the lined baking tray and bake for 10 mins
Make the curry sauce
- Meanwhile, thinly slice the carrots into 1/2cm half-moons (peel optional)
- Reheat the empty tofu pan with 1/2 tsp oil on medium-high heat. Once hot, add the carrot and cook for 3-4 mins, until golden
- Add the ginger & garlic paste and remaining curry powder to the pan. Cook for 1 min, then add the coconut milk, maple syrup and half the tamari
- Add the stock then simmer for 7-10 mins, until thickened. Add a splash of water if it gets too dry. Season with salt and pepper
Meanwhile, make the veggie rice
- Rinse the spinach. Halve the lime
- Heat the medium frying pan with 1/2 tsp oil on medium heat. Once hot, add the mangetout, cook for 1-2 mins, then add the cooked rice, spinach, remaining tamari and a splash of water
- Cook for 2-3 mins, until the spinach is wilted. Squeeze in the juice from half the lime (to taste)
Plate up
- Serve the veggie fried rice into bowls, with the curry sauce alongside. Place the tofu on top
- Squeeze over the juice from the remaining lime
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