Crispy Tofu Katsu Curry

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    40mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    420
based on 19 ratings

A mild and fragrant Japanese style curry sauce with crispy tofu pieces. Serve with rice.

recipe updated Feb 19, 2025

Ingredients

  • Onion icon
    Onion
    150 g
  • Carrot icon
    Carrot
    100 g
  • Ginger icon
    Ginger
    5 g
  • Garlic clove icon
    Garlic clove
    2
  • Water icon
    Water
    as needed
  • Firm tofu icon
    Firm tofu
    400 g
  • Oil icon
    Oil
    2 tablespoons
  • Curry powder icon
    Curry powder
    2 tablespoons
  • Garam masala icon
    Garam masala
    1 tablespoon
  • Coconut milk icon
    Coconut milk
    400 g
  • Cornflour icon
    Cornflour
    1 teaspoon
  • Maple syrup icon
    Maple syrup
    1 teaspoon
  • Dark soy sauce icon
    Dark soy sauce
    2 teaspoons
  • Cornflour icon
    Cornflour
    4 tablespoons
  • Panko breadcrumbs icon
    Panko breadcrumbs
    50 g
  • Oil icon
    Oil
    as needed

Tools

  • kCook icon Whisk
  • kCook icon Cooking Chef XL
  • kCook icon Cooking chef xl bowl
  • kCook icon Glass thermoresist blender - cooking chef xl
  • kCook icon Small bowl
  • kCook icon Small bowl
  • kCook icon Frying pan - large

Step preview

  1. Attach the Stir Tool and Stir Assist Clip
  2. Add oil to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Cook with splashguard fitted until hot - 1 min, 140°C, Stir 1
  5. Then add onion, carrot and ginger to the Cooking Chef XL Bowl
  6. Cook with splashguard fitted until soft - 4 min, 120°C, Stir 1
  7. Then add garlic clove, curry powder and garam masala to the Cooking Chef XL Bowl
  8. Cook with splashguard fitted until fragrant - 3 min, 110°C, Stir 1
  9. Then add coconut milk and cornflour to the Cooking Chef XL Bowl
  10. Attach the Creaming Beater
  11. Cook with splashguard fitted until thickened - 7 min, 105°C, Stir 1
  12. Then add maple syrup and dark soy sauce to the Cooking Chef XL Bowl
  13. Cook with splashguard fitted until thick and let cool - 2 min, 105°C, Stir 1
  14. Transfer sauce to Glass thermoresist blender
  15. Assemble the Thermoresist Glass Blender attachment to the machine
  16. Attach the lid and ensure it is securely closed
  17. Blend until smooth then set aside
  18. Add cornflour and water to a clean small bowl
  19. Whisk until combined then set aside
  20. Add panko breadcrumbs to a clean small bowl
  21. Dip the tofu slices in the cornflour mixture and then coat in the breadcrumbs
  22. Add oil to a clean frying pan
  23. Heat in frying pan - high heat
  24. Add firm tofu to the frying pan
  25. Fry each side until golden brown
  26. Serve
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