tofu katsu curry

serves 4| prep & cook­ing 45 mins - - COOK IT NOW -

1 tbs veg­etable oil, plus ex­tra, to shal­low-fry 1 small brown onion, thinly sliced 2 tsp finely grated fresh ginger 2 gar­lic cloves, crushed 1 small red ap­ple, grated 100g pkt S&B Golden Curry Sauce Mix 625ml (21 ⁄ 2 cups) veg­etable stock 2 car­rots, peeled, halved, thinly sliced di­ag­o­nally 150g shi­itake mush­rooms, halved if large 500g firm tofu 75g ( 12 ⁄ cup) plain flour 1 egg, lightly whisked 50g (1 cup) panko bread­crumbs 5g pkt roasted sea­weed snacks Steamed rice, pick­led radish and cu­cum­ber, to serve (op­tional)

1 Heat the oil in a large saucepan over medium heat. Add the onion and cook, stir­ring, for 2-3 min­utes or un­til soft­ened. Add ginger and gar­lic. Cook for 1 minute or un­til aro­matic. Add the ap­ple and curry sauce mix. Stir for 30 sec­onds. Add stock and car­rot. Bring to the boil. Re­duce heat to low and sim­mer, cov­ered, for 5 min­utes. Add the mush­rooms. Cook, un­cov­ered, for 10 min­utes, un­til ve­gies are ten­der. 2 Mean­while, cut the tofu into 8 large slices. Place the flour on a plate and sea­son. Place the egg and 1 tbs wa­ter in a shal­low bowl. Whisk to com­bine. Finely chop half the sea­weed. Com­bine the bread­crumbs and chopped sea­weed on a sep­a­rate plate. Dip the tofu in the flour and shake off any ex­cess. Dip in egg, then bread­crumb mix­ture, press­ing firmly to coat. 3 Add enough oil to a large fry­ing pan to come 1cm up the side. Heat over medium-high heat. Cook tofu, in 2 batches, for 2-3 min­utes each side or un­til crisp. Trans­fer to a plate lined with pa­per towel to drain. Thickly slice the tofu. 4 Serve the tofu and vegie curry with steamed rice and pick­led radish and cu­cum­ber, if you like. Thinly slice the re­main­ing sea­weed and sprin­kle over the top of each. PER SERVE • 26g pro­tein • 31g fat (6g sat­u­rated fat) • 65g carb • 14g di­etary fi­bre • 673 Cals (2812kj)

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