Tofu katsu curry
1 HOUR 10 MINUTES | SERVES 4 | EASY |
V LC
To make this vegan, swap the honey for maple or agave syrup.
plain flour 2 tbsp, well seasoned
coconut yogurt 4 tbsp
panko breadcrumbs 125g
firm tofu 2 x 280g blocks, each cut into 4
spray oil jasmine rice 140g
cucumber Ω, peeled into ribbons
carrot 1, peeled into ribbons
radishes a handful, thinly sliced
rice vinegar 2 tbsp
SAUCE
vegetable oil 2 tsp
onion Ω, finely chopped
carrot Ω large, sliced
ginger a thumb-sized piece, grated
garlic 2 cloves, crushed
plain flour 11/2 tbsp
medium curry powder 1 tbsp
vegetable stock 500ml
soy sauce 1 tbsp
runny honey 1/2 tsp
• For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.
• Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.
• Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.
• Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.
• Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.
• Divide the rice between plates and top with the tofu, some pickles and finally the sauce.
PER SERVING 548 KCALS | FAT 13.8G
SATURATES 5.2G | CARBS 80.8G | SUGARS 10G
FIBRE 6G | PROTEIN 22.2G | SALT 1.5G