Red Curry Butternut Squash Orzo with Tofu Katsu

Updated at: Wed, 17 Jan 2024 09:02:11 GMT

Step 1

In a large sauté pan with high sides, heat coconut oil over medium heat. Add garlic and ginger and fry for 1-2 minutes. Then add red curry paste and fry in the oil to bring out the flavours, about 2 minutes. Add squash, lime leaves, coconut milk, water and salt and stir. Bring everything to a simmer and stir again to dissolve the curry paste. Lower the heat to medium-low and simmer for 5 minutes to partially cook the squash.

Step 2

Stir in orzo and cook for 7-10 minutes, stirring every minute or so and scraping the bottom of the pan to prevent the orzo from sticking. When cooked, the sauce should be nicely thickened and the orzo should be al dente. Stir in sugar and vegan fish sauce. Taste and adjust seasoning to your preference.

Step 3

To make the tofu katsu, in a shallow bowl whisk together the flour, salt and milk. In another shallow bowl add the panko. Heat about 1cm of a high heat frying oil in a small frying pan over medium heat. Dip each tofu slab into the batter, draining off the excess, and then into the panko, coating evenly. Place the tofu into the hot oil and fry until golden brown, about 2-3 minutes on each side. Remove from oil onto a paper towel lined plate to drain excess oil and sprinkle with salt.

Step 4

Slice tofu katsu into strips and serve over orzo with a squeeze of lime. Enjoy!

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