When my husband asked what’s for dinner one day and said he felt like something with Asian flavours, I pulled whatever was in the fridge and this little number ended up on the plate:
It combined the lovely delicate flavours of Katsu curry with the sharpness and saltiness of soy sauce – what’s there not to like?!
▪ Type: Vegan
▪ Approx. Preparation time: 20 mins
▪ Approx. Cooking time: 20 mins
▪ Serves: 4
- 300g rice noodles (I use ready-cooked noodles, but you can use raw ones and boil them yourself for 3-4 minutes in lightly salted water)
- 390g plain tofu
- 2 courgettes
- 100g tenderstem broccoli
- 3 small vine tomatoes
- 1 small cube of Katsu sauce mix (I use Golden Curry sauce mix, but you can use any other you like)
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- Optional – if the noodles aren’t ready-cooked, cook them for 3-4 minutes in lightly salted boiling water
- Cut the tofu in large chunks
- Wash the vegetables. Cut of the ends of the broccolis if they are damaged, and cut the courgette in large chunks.
- Chop the tomatoes in big chunks.
- Mix the Katsu curry cube with half a cup of boiling water and mix well till the cube is dissolved.
- Take out two woks and heat a tablespoon of oil in each wok on high heat.
- In one wok place the tofu chunks and leave to cook until lightly brown. When the tofu starts to brown add the soy sauce and cook for another 4-5 minutes until the tofu has absorbed the soy sauce.
- In the other wok place the courgettes and broccolis and cook until cooked through. When the vegetables are cooked, add the tomatoes and mix well. Then add the Katsu curry water mix and the noodles. Mix well until the noodles are homogeneously coated with the sauce.
- Then add the tofu chunks and mix well.
- Serve hot!