Tofoo Katsu Curry
Save the drama for your waga-mama.
- Serves: 2 people
- Prep: 10 mins
- Cooking: 25 mins
Ingredients
240g Tofoo Naked Tofoo 280g
2 carrots
1 shallot
2 fat cloves of garlic
thumb sized piece of ginger
1 tsp. medium curry powder
1 tsp turmeric
1 tbsp. mango chutney
1 tbsp. soy sauce
200ml coconut milk
To serve (optional)
Salad
Microwave white rice
Pickled onions
Method
-
Slice your 280g Naked Tofoo into thick slabs. Dust with flour, dunk in plant milk, coat thickly in panko breadcrumbs, and fry in hot oil for 3-4 minutes each side until golden.
-
Make the curry sauce. Peel and finely chop the carrots, shallot, the garlic and ginger. Heat a little oil in a large pan, add the shallot , carrot, garlic and ginger. Cook for a few minutes until fragrant then add the turmeric and curry powder, cook for another minute and stir in the mango chutney. Gradually add the coconut milk and 100ml of water. Allow to bubble for 10 – 15 minutes until nice and saucy.
- Cook your Tofoo Katsu pieces and rice according to the pack instructions.
- Time to plate! Serve your Tofoo Katsu pieces sliced over rice, top with the katsu sauce, salad and pickled onions (if using).
Ingredients
240g Tofoo Katsu pieces
2 carrots
1 shallot
2 fat cloves of garlic
thumb sized piece of ginger
S&B Golden Curry Sauce
To serve (optional)
Salad
Microwave white rice
Pickled onions
Method
- Make the curry sauce. Peel and finely chop the carrots, shallot, the garlic and ginger. Heat a little oil in a large pan, add the shallot , carrot, garlic and ginger. Cook for a few minutes until fragrant then add the S&B Golden Curry Sauce, gradually add the coconut milk and 100ml of water. Cook for another minute and stir in the mango chutney. Allow to bubble for 10 – 15 minutes until nice and saucy.
- Cook your Tofoo Katsu pieces and rice according to the pack instructions.
- Time to plate! Serve your Tofoo Katsu pieces sliced over rice, top with the katsu sauce, salad and pickled onions (if using).]
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