Ingredients
Tofu Katsu:
450g firm tofu
60g plain flour
2 tbsp cornflour
100ml plant milk
1 tsp soy sauce
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
100g panko breadcrumbs
Vegetable oil
Curry Sauce:
1 tbsp oil
1 onion
2 garlic cloves
1-inch ginger
1 carrot
1 tbsp flour
1 tbsp curry powder
½ tsp garam masala
500ml veg stock
1 tbsp soy sauce
1 tsp maple syrup
1 tsp rice vinegar
1 tsp mild mustard (optional)
1 tsp cornflour + 2 tbsp water
To Serve:
250g jasmine or sushi rice
Mixed salad leaves
1 small cucumber
1 tomato
Toasted sesame seeds
Method
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Press tofu for 10 mins, then slice into 4 slabs.
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Set up 3 bowls:
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Bowl 1: flour, cornflour, garlic powder, salt, pepper
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Bowl 2: plant milk + soy sauce
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Bowl 3: panko breadcrumbs
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Dip tofu in flour mix, then milk, then breadcrumbs. Press to coat well.
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Shallow-fry tofu in oil over medium heat, 3–4 mins each side until golden. Drain on paper towel.
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For curry sauce: sauté onion in oil for 5 mins. Add garlic, ginger, carrot. Cook 2 mins.
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Stir in flour, curry powder, garam masala. Cook 1–2 mins.
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Gradually add stock, then soy sauce, maple syrup, vinegar, and mustard (optional). Simmer 10 mins.
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Add cornflour slurry, cook 2 more mins to thicken. Blend if smoother sauce is preferred.
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Cook rice as per pack instructions. Toss salad ingredients together.
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Plate rice, sliced tofu, curry sauce, and salad. Garnish with sesame seeds.
by Whiterabbit2000