Vegan Tofu Katsu Curry
Ingredients
Sauce
- 2-3 tablespoons vegetable oil (I used coconut oil)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 2/3 piece of ginger, peeled and grated
- 1 teaspoon turmeric
- 2 tablespoons mild curry powder
- 1 tablespoon plain flour
- 300ml vegetable stock
- 100ml coconut milk
- 1 teaspoon light soy sauce
- 1 teaspoon sugar, to taste (I used @natvialiving Natural Sweetener)
Dish
- 120g rice (any type) (I used Jasmine Rice)
- 450g @tofooco Original Tofu
- 50g plain flour
- 2 eggs, lightly beaten (I used Unsweetened Almond Milk)
- 100g panko breadcrumbs
- 75ml vegetable oil, for deep frying (I shallow fried the tofu in a little coconut oil)
- 40g mixed salad leaves
Preparation
Cook the rice according to package instructions
For the sauce, start to soften the onions, garlic and ginger
Then add curry powder and turmeric
Allow to sit on a low to medium heat
Add the flour, cook for 1 minute with the spices
Add the chicken stock slowly, followed by the 100ml coconut milk
Add a pinch of sugar, salt and a dash of soy sauce
Slice the tofu and coat in flour
Soak each piece in the almond milk, then dip into breadcrumbs
Make sure all sides of the tofu are covered, then put into the pan
Cook until golden brown
Strain curry sauce through a sieve, a little bit at a time
Slice the tofu and plate up next to the rice
Add salad or wok-fried greens to the plate alongside, then drench in curry sauce
Serve hot and enjoy
