Tofu katsu curry udon noodles
Crispy bread crumbed tofu cutlet on a bed of katsu curry udon noodles
Ingredients
- 400 g Extra firm tofu
- 400 g Cooked udon noodles
- 60 g Plain flour
- 100 ml water
- 100 g panko breadcrumbs
- 3 tbsp cornflour + 5 tbsp water
For the sauce
- 250 ml vegan chicken stock
- 200 ml coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic paste
- 1 tsp ginger paste
Instructions
- Boil the udon to packet instructions and immediately rinse in cold water.
- Leave the noodles in a bowl of cold water until ready to use.
- To a saucepan add all of the sauce ingredients and simmer on a low heat.
- Whilst the curry sauce is simmering get started on the tofu cutlets. Slice Your tofu into large rectangles.
- Set up the breading station by grabbing two bowls. In the first bowl add the plain flour and water and mix well until a batter is formed. In bowl two add the panko bread crumbs.
- Coat the tofu in the batter mixture, then the breadcrumbs and fry in hot oil flipping half way until golden on both sides.
- Now mix the cornflour and water and add to the sauce. Stir continuously on medium heat until the sauce is desired consistency.
- Drain the udon noodles and add to the sauce, heat through.
- Serve up the noodles topped with the tofu cutlet and sprinkle some sesame seeds or spring onions to garnish.