Japanese curry blocks contain 27 spices pre-mixed in solid form—a 1950s innovation that revolutionized home cooking across Asia.
Katsu Nugget Curry with Tofu
Dive into a mouthwatering bowl of crispy baked katsu nugget curry featuring perfectly seasoned tofu! This dish combines the satisfying crunch of golden panko with a rich, savory sauce that’s bursting with flavor, all served over fluffy steamed rice. Perfect for a cozy night in, this delightful meal will have you coming back for seconds!
Prep
15
min
Cook
35
min
Serves
3
people
Level
intermediate
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 2 apples, grated or finely chopped (Fuji or Gala ideal)
- White cabbage, shredded
- 1 large or 2 small carrot(s), roughly chopped
- 3-4 cloves garlic, grated
- 2 inches ginger, grated
- 1 onion, roughly chopped
🥛Dairy & Eggs(1)
- 2-4 tbsp plant-based milk or water (30-60 ml)
🫙Pantry Staples(7)
- 60g plain flour (0.48 cup)
- Drizzle of chilli oil, optionaloptional
- 1 tbsp oil (15 ml)
- 150g panko breadcrumbs (5.29 oz)
- Steamed rice
- 1 tbsp tomato paste, optional (15 ml)optional
- 600ml vegetable stock (20.3 fl oz)
🧂Spices & Seasonings(4)
- 1 tsp garam masala (to finish) (5 ml)
- 2 tbsp mild Japanese curry powder (30 ml)
- Salt and sugar, to taste
- 1½ tsp turmeric (7.5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp soy sauce (15 ml)
- 1 tsp rice vinegar or apple cider vinegar (5 ml)
📦Other(4)
- 6 tbsp plant-based mayo (90 ml)
- Red chilli, sliced, optionaloptional
- 50g sesame seeds (1.76 oz)
- 350g XL block Tofoo, torn into 1 inch nuggets (12.4 oz)
👨🍳 Instructions
- 1
Preheat the oven to 190C. Add the flour to a bowl with a pinch of salt. In another bowl, combine the mayo, a pinch of salt, and enough of the milk to create a whisked egg thickness. Add the panko, a pinch of salt, and sesame seeds to another bowl and combine.
- 2
Dip the Tofoo pieces in the flour, dust off excess, then into the mayo mixture, then panko so they’re well coated and place on a lined oven tray. Drizzle with oil and bake for 30-35 minutes until golden brown.
- 3
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and carrot with a pinch of salt, cook for 10-12 mins until soft and a little caramelised.
- 4
Add the garlic, ginger, and grated apple, curry powder, and turmeric. Cook for a few mins then stir in the tomato paste and soy sauce until coated. Pour in the stock, bring to a gentle simmer and cook for 15 minutes until the carrots are soft. Blend until smooth.
- 5
Stir in the garam masala, vinegar, and a little more soy sauce if needed. Taste and adjust the salt, acidity, and sweetness. Keep on a low heat while you cook the tofu.
- 6
Serve the sauce and steamed rice in bowls. Top with the white cabbage, add red chilli and chilli oil for an extra kick.
💡 Pro Tips
- ✓Press tofu for 30 minutes under 5-10 pounds of weight to remove 40-50% of moisture, preventing soggy coating and ensuring crispy panko adhesion.technique30 minutes, 40-50% moisture removal
- ✓Maintain mayo mixture at egg-like viscosity (coats spoon but drips off) because too thick prevents even coating while too thin won't bind panko properly.ingredientegg-like viscosity
- ✓Toast panko breadcrumbs in a dry pan for 2-3 minutes before coating to remove residual moisture and achieve 25% crispier texture.technique2-3 minutes
- ✓Caramelize onions and carrots for the full 10-12 minutes to develop Maillard reaction compounds that create the curry's deep umami base flavor.timing10-12 minutes
- ✓Bloom curry powder and turmeric for 2-3 minutes in oil before adding liquids because fat-soluble compounds need heat activation to release full aromatic potential.technique2-3 minutes
Share this recipe
Prep
15
min
Cook
35
min
Serves
3
people
Level
intermediate
Share this recipe
Japanese curry blocks contain 27 spices pre-mixed in solid form—a 1950s innovation that revolutionized home cooking across Asia.
Katsu Nugget Curry with Tofu
Dive into a mouthwatering bowl of crispy baked katsu nugget curry featuring perfectly seasoned tofu! This dish combines the satisfying crunch of golden panko with a rich, savory sauce that’s bursting with flavor, all served over fluffy steamed rice. Perfect for a cozy night in, this delightful meal will have you coming back for seconds!
📝 Ingredients
Serves 3🥬Fresh Produce(6)
- 2 apples, grated or finely chopped (Fuji or Gala ideal)
- White cabbage, shredded
- 1 large or 2 small carrot(s), roughly chopped
- 3-4 cloves garlic, grated
- 2 inches ginger, grated
- 1 onion, roughly chopped
🥛Dairy & Eggs(1)
- 2-4 tbsp plant-based milk or water (30-60 ml)
🫙Pantry Staples(7)
- 60g plain flour (0.48 cup)
- Drizzle of chilli oil, optionaloptional
- 1 tbsp oil (15 ml)
- 150g panko breadcrumbs (5.29 oz)
- Steamed rice
- 1 tbsp tomato paste, optional (15 ml)optional
- 600ml vegetable stock (20.3 fl oz)
🧂Spices & Seasonings(4)
- 1 tsp garam masala (to finish) (5 ml)
- 2 tbsp mild Japanese curry powder (30 ml)
- Salt and sugar, to taste
- 1½ tsp turmeric (7.5 ml)
🍯Sauces & Condiments(2)
- 1 tbsp soy sauce (15 ml)
- 1 tsp rice vinegar or apple cider vinegar (5 ml)
📦Other(4)
- 6 tbsp plant-based mayo (90 ml)
- Red chilli, sliced, optionaloptional
- 50g sesame seeds (1.76 oz)
- 350g XL block Tofoo, torn into 1 inch nuggets (12.4 oz)
👨🍳 Instructions
- 1
Preheat the oven to 190C. Add the flour to a bowl with a pinch of salt. In another bowl, combine the mayo, a pinch of salt, and enough of the milk to create a whisked egg thickness. Add the panko, a pinch of salt, and sesame seeds to another bowl and combine.
- 2
Dip the Tofoo pieces in the flour, dust off excess, then into the mayo mixture, then panko so they’re well coated and place on a lined oven tray. Drizzle with oil and bake for 30-35 minutes until golden brown.
- 3
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion and carrot with a pinch of salt, cook for 10-12 mins until soft and a little caramelised.
- 4
Add the garlic, ginger, and grated apple, curry powder, and turmeric. Cook for a few mins then stir in the tomato paste and soy sauce until coated. Pour in the stock, bring to a gentle simmer and cook for 15 minutes until the carrots are soft. Blend until smooth.
- 5
Stir in the garam masala, vinegar, and a little more soy sauce if needed. Taste and adjust the salt, acidity, and sweetness. Keep on a low heat while you cook the tofu.
- 6
Serve the sauce and steamed rice in bowls. Top with the white cabbage, add red chilli and chilli oil for an extra kick.
💡 Pro Tips
- ✓Press tofu for 30 minutes under 5-10 pounds of weight to remove 40-50% of moisture, preventing soggy coating and ensuring crispy panko adhesion.technique30 minutes, 40-50% moisture removal
- ✓Maintain mayo mixture at egg-like viscosity (coats spoon but drips off) because too thick prevents even coating while too thin won't bind panko properly.ingredientegg-like viscosity
- ✓Toast panko breadcrumbs in a dry pan for 2-3 minutes before coating to remove residual moisture and achieve 25% crispier texture.technique2-3 minutes
- ✓Caramelize onions and carrots for the full 10-12 minutes to develop Maillard reaction compounds that create the curry's deep umami base flavor.timing10-12 minutes
- ✓Bloom curry powder and turmeric for 2-3 minutes in oil before adding liquids because fat-soluble compounds need heat activation to release full aromatic potential.technique2-3 minutes