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Katsu curry with sesame and panko tofu
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 545
  • Fat about 35g
  • Carbohydrates about 42g
  • Protein about 16g
This is needed
This is needed for 4 people
Katsu sauce
  • 2 tbsp sunflower oil
  • 2 onions, finely chopped
  • 4 tbsp curry powder
  • 2 garlic clove, finely chopped
  • 4 cm ginger, finely grated
  • 2 tsp turmeric
  • 2 tsp chilli powder
  • 2 tbsp white flour
  • 6 dl vegetable bouillon
  • 2 tsp sugar
  • 2.5 dl coconut milk
  • 2 tsp soy sauce
  • 260 g tofu, plain, in slices
  • 3 tbsp white flour
  • 85 g panko breadcrumbs
  • 1 tbsp black sesame seeds
  • 1 tbsp sesame seeds
  • 3 tbsp water
  • 4 tbsp sunflower oil
  • 3 tbsp Maizena cornflour
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And that's how it's done
And that's how it's done
Katsu sauce
Heat the oil in a large pan. Sauté the onions for approx. 3 mins. Add the garlic and ginger, cook for approx. 1 min. Add the curry, turmeric, chilli powder and flour, cook briefly. Gradually pour in half of the stock, simmer until the mixture thickens. Pour in the remainder of the stock, cook for approx. 5 mins. while stirring. Pour in the coconut milk, add the sugar and soy sauce, mix well, puree. Cover the sauce and set aside.
Pat the tofu dry. Empty the flour into a deep dish. Mix the panko breadcrumbs and sesame seeds in a deep dish. Whisk the cornflour and water in a deep dish. Toss the tofu in the flour, then in the cornflour & water mixture, and finally in the breadcrumbs, press firmly on the crumb coating. Heat the oil in a non-stick frying pan. Fry the tofu for approx. 2 mins. on each side until golden brown. Cut the tofu into wide strips, serve with the katsu sauce.