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
Press tofu for 10 mins, then slice into 4 slabs.
Set up 3 bowls:
Bowl 1: flour, cornflour, garlic powder, salt, pepper
Bowl 2: plant milk + soy sauce
Bowl 3: panko breadcrumbs
Dip tofu in flour mix, then milk, then breadcrumbs. Press to coat well.
Shallow-fry tofu in oil over medium heat, 3–4 mins each side until golden. Drain on paper towel.
For curry sauce: sauté onion in oil for 5 mins. Add garlic, ginger, carrot. Cook 2 mins.
Stir in flour, curry powder, garam masala. Cook 1–2 mins.
Gradually add stock, then soy sauce, maple syrup, vinegar, and mustard (optional). Simmer 10 mins.
Add cornflour slurry, cook 2 more mins to thicken. Blend if smoother sauce is preferred.
Cook rice as per pack instructions. Toss salad ingredients together.
Plate rice, sliced tofu, curry sauce, and salad. Garnish with sesame seeds.
by Whiterabbit2000