Tofu Katsu Curry

Cook Time: 0 min Total Time: 30 min Servings: 1

Ingredients

              2 tsp vegetable oil
            
              2 cloves garlic, peeled and crushed
            
              10g ginger, peeled and grated
            
              ½ onion, peeled and finely chopped
            
              ½ small apple, peeled and grated
            
              1 tsp curry powder
            
              ½ tsp turmeric
            
              115ml vegetable stock or water
            
              1 pinch salt
            
              50g sushi rice or short grain rice
            
              20g vegan cream
            
              2 tsp white miso paste
            
              155g firm tofu, drained
            
              2 tsp plain flour
            
              20g panko or fine white breadcrumbs
            
              1 handful mixed salad leaves
            
              pickled ginger, to serve

Directions

              Step 1
Heat half of the vegetable oil in a
              saucepan, add the garlic, ginger, onion and apple and fry gently
              until soft. Add the spices, fry for a minute then pour in the
              stock. Simmer gently for 3-4 minutes until thickened, then blend
              until smooth. Season with a pinch of salt. Meanwhile cook the rice
              according to the packet instructions.
            

              Step 2
Whisk the oat cream and miso paste
              together in a shallow bowl then coat the tofu in the flour. Dip
              the floured tofu in the miso mixture then coat in the breadcrumbs,
              making sure all of the tofu is coated.
            

              Step 3
Heat the remaining oil in a frying
              pan then fry the tofu for 3-4 minutes on each side until golden
              and crisp. Slice the tofu and plate up with the sauce and rice.
              Serve with the salad and pickled ginger.
            