Tofu Katsu Curry

Tofu gets a bad rep. This is a fun and delicious way to jazz up this classic vegan ingredient.

Ingredients

-1 people+

Metric

Method

1. 1

   Preheat the oven to 180°C fan / 400°F.

   
2. 2

   On a small plate combine the flour with generous pinches of salt and pepper. Transfer the milk to a separate plate with raised edges. Then add the cornflakes to the middle of a tea towel and hold the towel closed. Crush the cornflakes with a rolling pin until fine, then transfer to a third separate plate.

   
3. 3

   Coat each piece of tofu first in the flour mixture, then dunk them fully in the milk and finally cover them all over in the crushed cornflakes.

   
4. 4

   Heat a little oil in a frying pan on a medium heat and once hot add the tofu slices and fry for 2-3 mins on each side until crispy. Then transfer the tofu slices to a baking tray and bake in the oven for 15 minutes.

   
5. 5

   Meanwhile, to make the sauce, add the onion and carrots to the frying pan you used earlier (add an extra splash of oil to the pan if needed) and fry for 7 minutes on a medium heat.

   
6. 6

   Next add the garlic to the frying pan and fry for 2 minutes. Add the curry powder, garam masala and plain flour to the pan and fry for 1 minute, stirring frequently.

   
7. 7

   Pour in the vegetable stock, bring the sauce to the boil, then reduce the heat and simmer for 10-15 minutes or until the carrots are soft.

   
8. 8

   Cook the rice as per the packet instructions.

   
9. 9

   Stir 2 tbsp of coconut cream into the sauce and season to taste with salt and pepper. Then transfer the sauce to a blender and blend until smooth. If the sauce is too thick, add a little more water until it’s smooth and runny.

   
10. 10

    To serve, place a portion of rice into each bowl along with a handful of mixed salad leaves, then pour in half the sauce for each portion and top with a few slices of the tofu. To finish, slice the radish and spring onion thinly and sprinkle over each serving. Enjoy!