Wagamama Katsu Curry
Ingredients
- 2-3 tablespoons vegetable oil (i used coconut oil)
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 1 teaspoon tumeric
- 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)
- the dish:
- 120g rice (any type) (i used jasmine rice)
- katsu carry sauce (see above)
- 450g @tofooco original tofu
- 50g plain flour
- 2 eggs, lightly beaten (i used unsweetened almond milk)
- 100g panko breadcrumbs
- 40g mixed salad leaves
Preparation
For the sauce, start to soften the onions, garlic and ginger
Then add curry powder, 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 pinch of sugar, salt and dash of soy sauce
Slice the tofu and coat in flour
Soak each one 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