Tofu and Prawn Katsu Curry
Tofu and Prawn Katsu Curry
The following recipe is one by Aston Rodell, my boyfriend. He’s been making this recipe ever since we moved in together recently, and it’s been better each time - he’s very proud.
I thought it was so good it needed to be up on Magda K Nutrition. If you re-create it, please tag him, @aston_jr on Instagram, he’d love to see it.
Ingredients
150g King prawns, peeled and cooked
200g Calcium set tofu
500ml vegetable stock
1 white onion
2 carrots
1 tbsp tomato puree
2 tbsp light soy sauce
1 squirt of lemon juice
Coconut milk (to your taste)
Oil
1 tbsp Curry powder
1 tbsp golden syrup
110g of rice per serving
Tofu marinade
1 tsp tarragon
1 pinch of chili flakes
1 tsp turmeric
1 tbsp curry powder
1 tsp garlic granules
1 tsp ginger
1/2 tbsp oil
Black pepper to taste
Prawn marinade
1 pinch of chili flakes
1 tsp turmeric
1 tbsp curry powder
1 tsp garlic granules
1 tsp ginger
1/2 tbsp oil
Black pepper to taste
Method
Marinate the tofu and prawns for at least 1 hour. Marinating, freezing, and then defrosting the tofu gives it a better, firmer texture.
Heat your pan with oil, and when hot add in the onions.
Once the onions are soft, add in the tofu. Allow it to get slightly fried.
Shred and add in the carrots until the carrots are soft.
Add the curry powder and combine.
Add the soy sauce, tomato puree, lemon juice, golden syrup and stock. Stir and let it simmer for 10-15 minutes until slightly reduced on medium heat.
Add in your prawns. Let it simmer until the prawns are combined into the sauce and turn off the heat.
Cook/heat up your rice and serve.