| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 15 minutes |
| Serves | 2 |
| Cuisine | Japanese |
| Diet | Vegan |
| Preparation | Easy |
| Calories | 787 |
| Fat | 32.6g |
| Saturates | 2.5g |
| Protein | 63.8g |
| Carbs | 71g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPeel and finely grate the ginger and garlic.
To make the katsu curry, place the curry powder, ginger, garlic, soya sauce, vinegar, sugar, corn flour and water in a medium saucepan and mix to combine. Place over a high heat and bring to a simmer. Cook, stirring occasionally, for approx. 6-8 minutes or until thickened.
To make the tofu fries, cut the tofu into ½ cm wide ‘fries’ then arrange on a baking sheet lined with a paper towel. Place another baking sheet on top and weigh it down. Allow to drain for 30 minutes. Toss the tofu ‘fries’ in the cornflour and salt.
Heat the oil in a deep-fryer to 180°C.
Deep fry the tofu in batches until crisp and golden – approx. 5 minutes.
Fry the still-frozen burger patties for 3-4 minutes per side, or until crispy and cooked through. Drain on paper towels.
Halve the buns and spread with the mayonnaise. Shred the lettuce and place on top. Top the lettuce with the burger patties, more mayonnaise and katsu sauce.
Serve immediately with the fries.
