Tofu Katsu Curry
Ingredients
- sauce
- 1 onion
- 4 garlic cloves
- 2 carrots
- inch of ginger
- 1 tbsp curry powder, 1/4 tsp ground turmeric, 1/2 tsp garam masala
- 1 tbsp mirin (or maple syrup)
- 2 tbsp soy sauce
- 1 tbsp tomato puree
- 550ml vegetable stock
- tofu
- 550g extra firm tofu
- 2 tbsp plain flour
- 50ml unsweetened almond milk
- 1 cup panko breadcrumbs
- salt and pepper
- rice of choice
- 2 spring onion
- fresh coriander
- optional - side salad
Preparation
Heat a tbsp of oil in a large frying pan on medium heat
Finely dice the onion + add
Stir + let cook for a few minutes, then add the crushed garlic, grated ginger + peeled + sliced carrot
Let cook for 5 minutes then add the curry powder, garam masala and turmeric
Stir and cook for a further minute
Add the mirin, soy sauce, tomato puree + vegetable stock and leave to simmer for 10-15 minutes
Transfer to a blender + blitz until smooth, around 30 seconds
Place it back in the pan on a low heat and leave for later
In 3 separate bowls place the flour, milk and breadcrumbs
Season the breadcrumbs with some salt and pepper
Cut the tofu into 4 slices so they are rectangular in shape
Use a paper towel to pat them dry
Place the tofu into the flour, then the milk and lastly the breadcrumbs
Ensure they are well coated at every stage
In a frying pan add 2-3 tbsp vegetable oil on medium-high heat
Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan
Fry each side for a few minutes until golden brown
Place on some kitchen paper to soak up any excess oil
Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce
Top with some fresh coriander, sliced spring onion and a side salad!