These Tofu Katsu Noodles come with a warning because once you give them a go, you'll struggle not to make them again! I've shallow-fried the tofu in this recipe, but you can easily air-fry them too for a healthier option.
Why You'll Love This Recipe:
- Comfort Food At Its Finest - I adore katsu curries. I love to serve it up with rice, BUT when I crave noodles, this is my go-to dish. The noodles soak up the sauce, and then you get the crunch from the fried tofu...delicious!
- It's Vegan! - this dish is vegan, which just makes it that much more inclusive for everyone to eat!
Ingredients For Tofu Katsu Noodles
First up you'll need some tofu! And to go with that, you'll need to get yourself the following:
- flour
- ground cumin
- turmeric
- salt
- breadcrumbs
Once you've got the above, time to focus on the sauce which includes the following:
- carrots
- onions
- garlic
- curry powder
- turmeric
- soy sauce
- veggie stock cube
- 400ml water
In addition to all of the above, you'll also need some egg noodles, coriander, and chilli for garnish!
How To Make Tofu Katsu Noodles
Step 1 - Slice & Coat Tofu
- Begin by getting your block of tofu and slicing it in half lengthways.
- Grab two bowls. Fill one bowl with your flour, turmeric, cumin powder, salt, and water to make a batter. Then fill the other one with breadcrumbs.
- Coat your tofu in the batter, followed by the breadcrumbs and set aside.
Step 2 - Fry Your Tofu
- Get your frying pan and pour in your oil (around ½ inch deep). Place it on medium heat.
- To see if your oil is hot enough, get a wooden chopstick and stick it into the oil so it touches the base of the frying pan. If bubbles emerge around the chopstick, the oil is ready!
- Gently place your tofu into the oil and fry on each side for 6 minutes or until golden and crispy.
- Remove from the frying pan and set aside on some kitchen towel to soak up any excess oil.
Step 3 - Make Your Katsu Sauce
- Chop up your carrots and place them in a pan of boiling water. Boil for around 10/15 minutes or until soft. Strain and set aside to cool.
- In a separate pan, drizzle in some oil. Then add in your chopped onion and garlic. Fry until caramelised and then remove.
- Meanwhile, cook your noodles to packet instructions and set aside.
- In a blender, add in your carrots, onion, garlic, curry powder, turmeric, chilli, soy sauce, stock cube, and water. Give it a good blend until you have a smooth paste.
Step 4 - Sauce and Noodles
- Pour your sauce into your old onion frying pan and place it on medium heat.
- Add in your cooked noodles and combine thoroughly.
Step 5 - Serve up and enjoy!
- Chop your tofu into slices.
- Place your katsu noodles into your serving bowls and top with tofu, coriander, and chilli. Enjoy!
If you liked these Tofu Katsu Noodles, check out this Katsu Curry Recipe below!
If you’ve never made a Butternut Squash Katsu Curry, then this is your sign to give it a go! It’s sweet, spicy, and all things nicey!
Tofu Katsu Noodles
These Tofu Katsu Noodles come with a warning because once you give them a go, you'll struggle not to make them again!Â
Ingredients Â
For The Tofu
- 280g extra firm tofu, sliced lengthways into two slabs
- 50g plain flour
- 75ml water
- 1 tsp turmeric
- 1 teaspoon cumin powder
- 1 teaspoon salt
- Breadcrumbs
For The Katsu Sauce
- 2 carrots, sliced into small chunks
- 1 onion, chopped into small wedges
- 2 garlic cloves, roughly chopped
- 2 teaspoon curry powder
- 1 teaspoon turmeric powder
- ½ red chilli
- 1 teaspoon soy sauce
- 1 veggie stock
- 400ml water
Other
- 2 noodle nests, cooked to packet instructions
- Coriander, for garnish optional
- Chilli, for garnish optional
InstructionsÂ
- Begin by getting your block of tofu and slicing it in half lengthways.Â
- Grab two bowls. Fill one bowl with your flour, turmeric, cumin powder, salt, and water to make a batter (give it a good mix - it should have a thick batter consistency). Then fill the other one with breadcrumbs.Â
- Coat your tofu in the batter, followed by the breadcrumbs and set aside.Â
- Get your frying pan and pour in your oil (around ½ inch deep). Place it on medium heat.Â
- To check if your oil is hot enough, get a wooden chopstick and stick it into the oil so it touches the bottom of the frying pan. If bubbles emerge around the chopstick, the oil is ready!
- Gently place your tofu into the oil and fry on each side for 6 minutes or until golden and crispy.Â
- Remove from the frying pan and set aside on some kitchen towel to soak up any excess oil.Â
- Chop up your carrots and place them in a pan of boiling water. Boil for around 10 minutes or until soft. Strain and set aside to cool.
- In a separate pan, drizzle in some oil. Then add in your chopped onion and garlic. Fry until lightly caramelised and then remove. Keep the pan as we will use it again!
- Meanwhile, cook your noodles to packet instructions and set aside.
- In a blender, add in your carrots, onion, garlic, curry powder, turmeric, chilli, soy sauce, stock cube, and water. Give it a good blend until you have a smooth paste.Â
- Pour your sauce into your old onion frying pan and place it on medium heat. Add in your cooked noodles and combine thoroughly.Â
- Chop your tofu into slices.Â
- Place your katsu noodles into your serving bowls and top with tofu, coriander, and chilli. Enjoy!
Tried this recipe?Let us know how it was!
Chel
I plan on making this in the near future. By 1 veggie stock do you mean an entire box?
Emily
Just one stock cube (so around 10g) x