Craving some takeaway-style comfort food? I’ve got to be honest—this Coconut-Crusted Tofu Katsu Curry by Bosh really hit the spot. It’s perfect for a cosy weekend in or when you want to impress guests with something a little different. The crispy tofu is coated in golden coconut goodness, and it’s all brought together with a rich, velvety katsu sauce bursting with flavour. Nourishing, satisfying, and a seriously tasty upgrade on your usual takeaway. Just perfect.

Serves: 4

Ingredients

For the Pickled Salad

• 1 red onion
• 1 cucumber
• 3 tbsp rice vinegar
• 1 tsp black sesame seeds
• 1 tsp soy sauce
• 2 tsp caster sugar

For the Tofu

• 500g tofu
• 4 tbsp plain flour
• ½ tsp sea salt
• 150ml plant-based milk
• 50g panko breadcrumbs or breadcrumbs of your choice.
• 25g desiccated coconut
• 1 tbsp white sesame seeds
• vegetable oil for frying

For the Katsu Curry

• 1 tbsp vegetable oil
• 1 onion
• 1 carrot
• 4 cloves of garlic
• 2cm ginger
• 1 tsp turmeric
• 2 tbsp curry powder
• 1 tbsp plain flour
• 1 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp tomato paste
• 400ml coconut milk
• 350ml vegetable stock

To Serve

• cooked rice
• 1 lime
• 5g coriander

Before you start you will need

Frying pan | Saucepan | Hand blender

Method

Prep the veg 

1. Peel, trim and finely slice the red onion
2. Thinly slice the cucumber
3. Peel and dice the brown onion and carrot
4. Peel and mince the garlic and ginger
5. Slice the lime into wedges

Make the pickle

1. Place the red onion and cucumber in a bowl and pour over the rice vinegar, sugar and sesame seeds
2. Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry

Make the curry

1. Heat a saucepan over a medium heat with vegetable oil
2. Add the onion and carrot with a pinch of salt and cook down until soft and starting to caramelise
3. Stir through the garlic and ginger for 2 minutes, then add the turmeric, curry powder and plain flour
4. Stir in the tomato paste, soy sauce and brown sugar
5. Pour in the coconut milk and vegetable stock and bring to a low simmer
6. Use a hand blender to blend until smooth alternatively if you don't have a hand blender you can Transfer to a blender just be careful when it's hot
7. Taste to season

Fry the tofu

1. Drain the tofu and slice into 1cm thick rectangles
2. Place the flour, salt and milk in a bowl and whisk to a smooth batter
3. Place the panko breadcrumbs, desiccated coconut and sesame seeds in a shallow bowl
4. Dip the tofu slices in a batter to coat, shaking off any excess, then dip in the crumb mix, until coated on all sides
5. Transfer to a tray while you repeat with the remaining tofu
6. Add enough frying oil to coat the base of a pan by 0.5cm and bring to a high heat, testing if a few breadcrumbs sizzle
7. Lay the tofu slices into the pan until crispy and golden, then flip over and fry the other side
8. Transfer to a tray lined with kitchen paper and repeat with the remaining slices, careful not to overcrowd the pan

Serve

Divide the curry between bowls alongside rice

Top with slices of the fried tofu and pickled vegetables

Top with fresh coriander leaves and serve with lime wedges

** This recipe is not our own and can be found along with many other amazing recipes at Bosh