* Half a block of extra firm tofu * 3 tbsp all purpose seasoning * 3 tbsp cornstarch * Salt and pepper * Oil
**Creamy Broth**
* 1 large spring onion * 1 large carrot * 3 stalks celery * 3 cloves garlic * 3 tbsp katsu spice blend * 600ml coconut milk * 600ml veg stock * 2 tbsp soy sauce * Salt and pepper
**Extras**
* Rice * Greens of spring onion * Sesame oil for drizzling * Chili oil for drizzling * Half a lime * Shichimi seasoning
###Instructions
1. Start by boiling some salted water and cooking your rice to packet instructions. 2. Add some oil to a pan and fry off your carrot, celery and whites of the spring onion. Season with salt and pepper and cover with a lid and leave for 3/4 mins. 3. Whilst that’s sweating, slice your tofu into strips, season with the all purpose seasoning and corn starch and set aside. 5. Go back to your veg and add in the garlic and katsu spice mix, stir to combine. Cook for another minute before adding in the coconut milk, veg stock and soy sauce. Bring to a simmer and cover with a lid. 6. Now grab a skillet, add some oil to it and get it to a high heat. Place in your tofu and fry for 3 mins each side until crispy. Set aside. 7. Now add your katsu sauce to a blender and blend until smooth. 8. Plate up your rice, top with the katsu soup, finish with the greens of the spring onion, chili and sesame oil and shichimi powder and enjoy!
1 Comment
###Ingredients
**Crispy Tofu**
* Half a block of extra firm tofu
* 3 tbsp all purpose seasoning
* 3 tbsp cornstarch
* Salt and pepper
* Oil
**Creamy Broth**
* 1 large spring onion
* 1 large carrot
* 3 stalks celery
* 3 cloves garlic
* 3 tbsp katsu spice blend
* 600ml coconut milk
* 600ml veg stock
* 2 tbsp soy sauce
* Salt and pepper
**Extras**
* Rice
* Greens of spring onion
* Sesame oil for drizzling
* Chili oil for drizzling
* Half a lime
* Shichimi seasoning
###Instructions
1. Start by boiling some salted water and cooking your rice to packet instructions.
2. Add some oil to a pan and fry off your carrot, celery and whites of the spring onion. Season with salt and pepper and cover with a lid and leave for 3/4 mins.
3. Whilst that’s sweating, slice your tofu into strips, season with the all purpose seasoning and corn starch and set aside.
5. Go back to your veg and add in the garlic and katsu spice mix, stir to combine. Cook for another minute before adding in the coconut milk, veg stock and soy sauce. Bring to a simmer and cover with a lid.
6. Now grab a skillet, add some oil to it and get it to a high heat. Place in your tofu and fry for 3 mins each side until crispy. Set aside.
7. Now add your katsu sauce to a blender and blend until smooth.
8. Plate up your rice, top with the katsu soup, finish with the greens of the spring onion, chili and sesame oil and shichimi powder and enjoy!
[Source](https://www.instagram.com/reel/DLcYAGQoi0B/)