Katsu curry chick'n burger with crunchy tofu fries

Katsu curry chick'n burger with crunchy tofu fries

10 mins Prep · 15 mins Cook

Created by Spinneys
Prep time 10 minutes
Cook time 15 minutes
Serves 2
Cuisine Japanese
Diet Vegan
Preparation Easy
Nutrition (per serving)
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

Cooking Instructions

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Peel 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.