Crispy breadcrumbed tofu, punchy katsu sauce, crunchy pickled veggies and sticky rice are a match made in heaven in this vegan Japanese-inspired curry recipe. Make sure you preheat the air fryer and spray the tofu liberally with oil to ensure a golden, crispy finish.
Marks & Spencer
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40MIN
Total time
Ingredients
Servings
4
1/2
M&S Remarksable Value cucumber, thinly sliced
6
M&S British radishes, thinly sliced
80 ml
M&S white rice vinegar
1 tsp
salt
1 tbsp
caster sugar
1/2 tbsp
M&S toasted sesame oil
1 block
(300 g)
(300 g)
M&S Plant Kitchen Organic super firm tofu
3 tbsp
cornflour
2 tbsp
water
50 g
M&S panko breadcrumbs
1 jar
(190 g)
(190 g)
M&S katsu curry paste
1 tin
(160 ml)
(160 ml)
M&S coconut cream
2 packs
(250 g each)
(250 g each)
M&S microwave sticky sushi rice
2
M&S Remarksable Value spring onions, sliced
Nutrition per serving
Calories
707kcal
Fat
11.3 g
Saturates
2.2 g
Sugars
13.9 g
Salt
861.6 mg
