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 Smoked Tofu Katsu with Sautéed Spinach

 Smoked Tofu Katsu with Sautéed Spinach

Brought to you by: OcadoLife
4.0 1 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

This gorgeous, smoky version of our favourite Japanese comfort food is happily simple to make from scratch. Carrots, garlic, curry powder and coconut milk go into the creamy, spiced sauce, which has a subtly sweet edge from either honey or, if you want to keep it vegan, a pinch of sugar. This is a flavoursome and vegetable-rich plant-based dinner that's on the table in 30 minutes. 

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  • 300g wholegrain rice, washed
  • 4 tbsp groundnut oil, olive oil or coconut oil
  • 1 red onion, finely chopped
  • 3 garlic cloves, peeled and chopped
  • 2 bay leaves
  • 2 carrots, peeled and grated
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • 400ml coconut milk
  • 1 tbsp soy sauce (or tamari sauce if you want to keep it gluten free)
  • ½ tsp sugar or honey
  • 450g smoked tofu, cut into 6 slices per block and then each slice in half again, diagonally
  • 260g fresh spinach


Step 1

Place the rice into a large pan, along with some seasoning. Pour in 600ml of water and bring to the boil. Place a lid on and simmer for 20-25 mins, until cooked.

Step 2

In the meantime, make the katsu sauce. In a large frying pan, gently sauté the onion, garlic and bay leaves in 2tbsp of oil for 2 mins. Add the carrots and continue cooking for a further 5 mins.

Step 3

Now add the curry powder and garam masala to the pan, mix well until combined. Add the coconut milk, soy sauce and sugar (or honey), bring to a low simmer and cook for 15 mins.

Step 4

In a large non-stick frying pan, fry the tofu slices on a medium heat in the remaining oil until golden (1 min each side). Remove onto some kitchen paper.

Step 5

Add the spinach to the pan you cooked the tofu in and, on a medium heat, toss until it starts to wilt. Remove from the heat.

Step 6

The rice and sauce should now be ready. Discard the bay leaves and, using a stick blender, whizz up the sauce.

Step 7

Drain the rice, fluff with a fork and spoon onto plates, followed by the spinach, tofu and sauce.

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