Katsu Curry Style Crispy Tofu with Rice

Serves 4

1½ cups shredded

green cabbage

¼ cup pickled Japanese ginger,

plus 2 tbsp pickling liquid

1 tsp sesame oil

1½ cups (120g) panko

breadcrumbs

¼ cup toasted

white sesame seeds 400g firm tofu, cut into

5mm-thick rectangles

⅓ cup plain flour

2 eggs, lightly beaten Vegetable oil, to shallow fry 2 cups cooked

sushi rice, to serve Purple basil leaves, to serve Shichimi togarashi, to serve

KATSU CURRY SAUCE

2 tbsp sesame oil

1 onion, finely chopped

2 garlic cloves, crushed

1 tbsp finely grated ginger 1 nashi pear, peeled and grated 1 tbsp curry powder

2 tbsp plain flour

2 cups (500ml) vegetable

stock

2 tbsp soy sauce

1 tbsp honey

1 tsp Worcestershire sauce To make the Katsu curry sauce, heat the sesame oil in a medium saucepan over medium heat. Add the chopped onion, garlic, ginger and nashi pear and cook, stirring, for 6-8 minutes. Add the curry powder and the plain flour and stir for 1 minute. Add the vegetable stock, soy sauce, honey and Worcestershire sauce and then whisk until smooth. Reduce heat to low and cook, stirring occasionally, for 6-8 minutes or until thickened. Remove from the heat, set aside and keep warm.

Place the cabbage, pickling liquid and sesame oil into a bowl. Season with salt and pepper, gently toss to combine. Set aside to pickle.

Meanwhile, place the panko breadcrumbs and toasted white sesame seeds in a shallow bowl. Dust the tofu in plain flour, then shake off any excess. Place the beaten egg in a bowl. Dip each piece of tofu into the egg, and then in the crumb mixture to coat. Pour 3cm vegetable oil into a large, nonstick frying pan. Place over mediumhigh heat. Working in two batches, cook the tofu for 3 minutes on each side, or until golden brown.

Divide the cooked sushi rice between bowls. Top with the crispy tofu and Katsu curry sauce. Serve with pickled cabbage, pickled ginger, purple basil and shichimi togarashi.