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