Katsu curry is certainly a popular dish. Just pop down to your local Wagamama's and see how many people are eating it. And it's perhaps the chicken version of this curry that's most popular of all. However, for those who are vegetarian or just don't fancy chicken, there is another ingredient that can be added in instead: tofu.

Taking to Instagram, chefs and founders of BOSH!, Henry Firth and Ian Theasby, have shared their recipe for a delicious plant-based katsu. Captioning their video they wrote: "We reckon this might just be the best katsu recipe you'll ever try. Crispy coconut-crusted tofu, a silky coconut curry sauce, and a quick pickled salad to cut through it all. Healthy, nourishing, and exactly what you want for a midweek dinner. Save this one."

Their followers were quick to comment on the video, with one writing: "This is absolutely delicious - one of the tastiest plates of food ever! So easy to follow too!"

While another added: "I'm not vegan but love your recipe combos for meat-free days. This one is a winner. Tofu Tuesday!"

And a third commented: "This looks absolutely incredible! The coconut crust on the tofu sounds like a game-changer for texture and flavour. I love that it's a full, nourishing meal."

For the pickle:

• One red onion
• One cucumber
• Three tablespoons of rice vinegar
• One teaspoon of soy sauce
• One teaspoon of black sesame seeds
• Two teaspoons of sugar

For the tofu:

• 500g of firm tofu
• Four tablespoons of plain flour
• 1/2 a teaspoon of salt
• 150ml plant-based milk
• 50g of panko breadcrumbs
• 25g of dessicated coconut
• One tablespoon of sesame seeds
• Oil for frying

For the curry:

• One onion
• One carrot
• Four garlic cloves
• 2cm of ginger
• One tablespoon of vegetable oil
• One teaspoon of turmeric
• Two tablespoons of curry powder
• One tablespoon of plain flour
• One tablespoon of soy sauce
• One tablespoon of brown sugar
• One tablespoon of tomato paste
• 400ml of coconut milk
• 350ml of vegetable stock

To serve:

• Cooked rice
• One lime
• Fresh coriander

Start by making the pickles. Chop the onion and cucumber, then mix with the vinegar, soy, sesame and sugar and put aside.

Then fry the second onion and the carrot for the curry. Once softened, add in the garlic, ginger, spices and flour, then stir in tomato paste, soy and sugar. Pour in coconut milk and stock, simmer, and then blend until smooth.

Slice tofu into 1cm slabs, and dip in batter (flour, salt, milk), then coat in panko, coconut and sesame. Fry in 0.5cm of oil until golden on both sides.

To serve, just spoon the curry into bowls with cooked rice and top with crispy tofu and pickles. Garnish with the coriander and lime wedges.