Crispy Tofu Katsu Curry with Veggie Fried Rice

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	143Kcal	679Kcal
	599kJ	2840kJ
Fat	6.7g	32g
of which saturates	3.6g	17g
Carbohydrates	14g	65g
of which sugars	3.0g	14g
Protein	6.5g	31g
Salt	0.43g	2.1g
Fibre	2.3g	11g

Back

Vegan 1/3 daily fibre 6 plants

Crispy Tofu Katsu Curry with Veggie Fried Rice

Prep time: 20 mins

Total time: 35 mins

Cuisine: Japanese

Food group: Vegan

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.

Cooking Instructions

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.

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)