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Crispy Tofu Katsu with Sweet Potato Curry Recipe

Crispy Tofu Katsu with Sweet Potato Curry recipe


This is a yummy dish with crispy tofu and a sweet potato curry sauce. You cook rice, bake tofu, and make a sauce with veggies. It's all mixed with spices and served with pickled veggies. It's fun and tasty!


2 blocks (400 g) firm tofu, pressed and sliced
1 large sweet potato, peeled and diced
1 large onion, diced
3 garlic cloves, minced
1 inch piece ginger, minced
1 tbsp garam masala
1 tsp turmeric powder
2 tbsp all-purpose flour
750 ml vegetable stock
1 tbsp tamari or soy sauce
1 tsp brown sugar
1 large carrot, julienned
1/4 cucumber, julienned
8 radishes, thinly sliced
2 tbsp apple cider vinegar
1 tbsp sesame seeds, toasted
1 tsp sugar
360 g jasmine rice
2 tbsp coconut oil
Salt to taste
Panko breadcrumbs for coating
2 tbsp cornstarch mixed with water for tofu batter


Start by making the pickles. Combine carrot, cucumber, and radishes in a bowl. Add apple cider vinegar, toasted sesame seeds, sugar, and a pinch of salt. Set aside to pickle.
Cook jasmine rice according to package instructions.
Preheat oven to 200°C (390°F).
Prepare the tofu by dipping each slice into the cornstarch batter, then coat with panko breadcrumbs. Place on a baking sheet and bake for 20 minutes until golden and crispy.
For the curry sauce, heat coconut oil in a pot over medium heat. Add sweet potato and onion, cook for 10 minutes until softened.
Add garlic and ginger, cook for 2 minutes until fragrant. Stir in garam masala and turmeric, cook for 30 seconds.
Sprinkle in flour, cook for 1 minute, then gradually whisk in vegetable stock to avoid lumps. Add tamari and brown sugar, bring to a simmer, and cook until sweet potatoes are tender, about 15 minutes.
Blend the curry sauce until smooth, adjust thickness with more stock if needed, and season with salt.
Slice the baked tofu and serve with the sweet potato curry sauce, rice, and pickled vegetables.

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