Tofu & Sweet Potato Katsu Curry Recipe

Katsu curry is one of my favourite Japanese dishes, and while this version may not be 100% authentic, it really does taste authentically good. I got the idea to use sweet potato after having a smiliar katsu curry from my local Wagamama restaurant, although they use sweet potato and aubergine coated in panko breadcrumbs.

You can find katsu curry in a block form at most supermarkets. All you have to do is simply follow the instructions to make the curry sauce. There are also a variety of brands that sell katsu curry paste which is just as good. Simply follow the instructions of the paste to make the sauce.

The sweet potato adds a nice texture and sweetness to the dish, while the tofu doesn’t really add much flavour but it it does have a good texture and is a good source of protein.

Tofu & Sweet Potato Katsu Curry Recipe
Yield: 2 Servings
Difficulty: Easy
Cooking time:
Metric
US/Cups

Ingredients

For the curry:

  • 1 medium onion
  • 1 tbsp coconut or vegetable oil
  • 250 g sweet potato (1 medium)
  • 125 g extra firm tofu
  • 35 g katsu curry block
  • 300 ml water

For the rice:

  • ½ cup of long grain rice
  • 1 cup of water
  • 1 tsp salt

For the curry:

  • 1 medium onion
  • 1 tbsp coconut or vegetable oil
  • 9 oz sweet potato (1 medium)
  • 4½ oz extra firm tofu
  • 1 oz katsu curry block
  • 1¼ cups of water

For the rice:

  • ½ cup of long grain rice
  • 1 cup of water
  • 1 tsp salt

Instructions

  1. Wash the rice and place in a pan with 1 cup of hot water. Bring to a boil, turn down the heat and gently simmer on a low heat for about 15 minutes.
  2. In the meantime, peel the sweet potato and cut into 1cm thick slices. Place in a microwaveable proof recipient with 1 tbsp of water. Cover and cook on full power for about 3 minutes. Uncover and leave to one side.
  3. In a pan add the coconut oil on a medium heat, finely dice the onion and sweat until translucent.
  4. Add the block of katsu curry and the water from a recently boiled kettle and simmer.
  5. Slice the tofu into 4 slices about 1cm thick.
  6. Place a griddle pan on a high heat, brush the tofu and sweet potato with vegetable oil and place on the griddle pan. Turn over after a few minutes.
  7. When the tofu is crispy on both sides it is done, remove both the tofu and sweet potato.
  8. Serve with rice and por the katsu curry sauce on top.

Notes

There are also a variety of brands that sell katsu curry paste which is just as good. Simply follow the instructions of the paste to make the sauce.

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