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Crispy Tofu Katsu in Coconut Curry Sauce

with Jasmine Rice & Crushed Cucumber Salad

Cooking time

40 minutes




850 /serving

Find everything you love about the Japanese izakaya classic, katsu, in this vegetarian version—from the crazy crunch of the panko coating to the sultry sauce to drizzle all over these yummy tofu steaks. You’ll make said sauce with coconut milk, adding an addictive creamy element to the usual curry flavour. Served over a bed of rice, the breaded tofu will shine beside a smashed cucumber and baby bok choy salad, full of freshness and pep.

We will send you:

  • 170g Baby bok choy
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Lime (or lemon)
  • 2 Cucumbers
  • 157g Jasmine rice
  • 36g Mild yellow curry paste
  • 165ml Coconut milk
  • 1 Block of tofu (non-GMO)
  • 57g Panko
  • 40g All-purpose flour

Contains: Egg, Soy, Wheat

You will need:

Small pot
Medium pot
Large pan
Salt & pepper
1 or 2 Eggs
Total Fat
33 g
Saturated Fat
14 g
1150 mg
Total Carb
115 g
7 g
26 g
9 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ½ the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Combine the rice, 1 ½ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Mise en place
While the rice cooks, cut the lime into 6 wedges. Thinly slice the baby bok choy into ribbons, discarding the root ends. Halve the cucumbers lengthwise; using the side of your knife, gently press down on the cucumber halves, smashing them until slightly flattened. Cut the smashed cucumbers into large chunks. Finely chop the cilantro leaves and stems. Cut the tofu into ½ inch slices; season generously with S&P.
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Make the curry sauce
In a small pot, heat a drizzle of oil on medium-high. Add the remaining garlic and ½ the curry paste. Cook, stirring frequently, until fragrant. Add the coconut milk, reduce the heat and simmer, 3 to 5 minutes, until thickened. Add the juice from 1 of the lime wedges (double for 4 portions) and stir to combine.
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Prepare & fry the tofu
Place the flour in a medium bowl. In a second medium bowl, beat 1 egg with 1 tbsp water (double both for 4 portions) and the remaining curry paste. In a third medium bowl, place the panko. Season all three bowlfuls generously with S&P. Working one piece at a time, thoroughly coat the tofu in the flour, then egg mixture (letting any excess drip off), then panko. In a large pan, heat a thin layer of oil on medium-high. Working in batches, add the breaded tofu to the pan. Fry, 2 to 3 minutes per side, until browned and crispy, then transfer to a plate.
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Make the salad
While the tofu cooks, in a large bowl, combine the cucumbers, baby bok choy, juice from 3 of the remaining lime wedges (double for 4 portions), up to ½ the cilantro (to taste), and a drizzle of oil; season with S&P to taste.
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Plate your dish & serve
Divide the jasmine rice between your plates. Top with the tofu katsu; drizzle the coconut curry sauce over the tofu. Garnish with the remaining cilantro and lime wedges. Serve the crushed cucumber salad on the side. Bon appétit!