Tofu Katsu Curry with Pickled Carrots and Radishes
In this katsu curry, firm tofu takes the place of the breaded meat. Instead of egg, a thick paste of cornflour and hot water holds the gluten-free breadcrumbs in place. Coating the tofu twice gives it a thick, crunchy crust.
Japanese curry roux blocks from the supermarket usually contain wheat flour. Bay’s Kitchen Katsu Curry Sauce, by contrast, is gluten-free and flavoured with coconut cream, curry powder and ginger. It contains neither onion nor garlic. On the side are carrots and radishes that sit in vinegar and sugar for 15 minutes and stay crunchy.
Method
- Peel the carrots and cut them into fine matchsticks; slice the radishes thinly. Mix with the vinegar, sugar, salt and pepper, leave for 15 minutes, then drain.
- Cook the rice according to the packet instructions. Place the tofu between sheets of kitchen paper, weigh it down with a chopping board and press for 10 minutes. Then slice it horizontally into two flat pieces.
- Stir the cornflour with 4 tbsp boiling water until smooth and leave it for a moment to thicken. Tip the breadcrumbs into a shallow bowl and season generously with salt and pepper.
- Dip each piece of tofu in the cornflour paste, then turn it in the breadcrumbs, pressing the coating on well. Repeat once to build up a double crust.
- Pour enough oil into a frying pan to cover the base to a depth of about 5 mm and heat it. Fry the tofu over a medium heat for 5 to 6 minutes on each side until golden, then drain on kitchen paper. If the oil is too hot, the coating will darken before the tofu is hot in the middle.
- Bring the katsu sauce to the boil in a saucepan and let it simmer over a medium heat for a few minutes.
- Divide the rice and pickled vegetables between two plates. Cut the tofu into diagonal strips, place on the rice and pour over the sauce. Scatter with finely sliced spring onion greens and coriander leaves.
Tips
- Gluten-free breadcrumbs sometimes contain inulin, soya flour or pea flour. Check the label, or use finely crushed cornflakes made without barley malt instead.
- To keep the coating crisp for longer, spoon the sauce next to the tofu rather than over it.
