Tofu Katsu Curry

Serves 1
facebook.com

Directions

  1. 1Cut cucumber and chilli into slices and cover with vinegar, salt and sugar and set aside
  2. 2Soften onions, garlic + ginger in a pan with a splash of oil then add curry powder & turmeric.
  3. 3Keep on medium heat, add the flour and mix for a minute.
  4. 4Add the stock slowly whilst stirring, then the coconut milk.
  5. 5Add the sugar, salt & soy sauce then stir, let it thicken before straining through a sieve.
  6. 6Cut the tofu into thick slices.
  7. 7Mix flour with salt and 7 spice, dip tofu in soy milk before dipping flour, back to soy milk then into panko breadcrumbs.
  8. 8Fry in hot oil until golden then place on kitchen paper to rest.
  9. 9Serve with rice and pickles and enjoy

Ingredients

  • 2 tbsp vegetable oil
  • 1 onion
  • 1 garlic clove
  • 1 tsp ginger
  • 2 tbsp mild curry powder
  • 1 tsp turmeric
  • 1 tbsp plain flour
  • 300 ml vegan chicken or veg stock
  • 100 ml coconut milk
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 block super firm/firm tofu
  • 100 g flour
  • 1 tsp salt
  • 1 tsp Japanese 7 spice
  • 100 g panko breadcrumbs
  • 100 ml soy milk
  • 75 ml vegetable oil for frying
  • Rice
  • 0.5 cucumber
  • 1 red chilli
  • 50 ml white wine vinegar
  • 1 tsp salt
  • 1 tsp sugar