Vegan tofu katsu curry

🥘 Ingredients

Sauce

• flaked sea salt
• fresh root ginger (peeled and finely chopped)
  15g
• freshly ground black pepper
• garlic (sliced)
  2 cloves
• ground star anise
  1/2 tsp
• ground turmeric
  1/2 tsp
• medium curry powder
  1 tsp
• onion (finely chopped)
  1
• plain flour
  15g
• soft light brown sugar
  1 tsp
• sunflower oil
  2 tbsp
• tomato purée
  2 tsp
• vegetable stock (made with ½ cube)
  275ml

Tofu

• coconut yoghurt
  25g
• cornflour
  2 tbsp
• extra-firm tofu (well drained)
  280g
• freshly cooked rice
• panko breadcrumbs
  40g
• sunflower oil
  6 tbsp

🍳 Cookware

• saucepan

Sauce

1. 1

   Heat sunflower oil in a saucepan and cook onion for ⏱️ 5 minutes , or until softened and lightly browned. Add fresh root ginger and garlic and fry for a few seconds more.

   sunflower oil: 2 tbsp, onion: 1 (finely chopped), fresh root ginger: 15g (peeled and finely chopped), garlic: 2 cloves (sliced)
2. 2

   Add medium curry powder , ground turmeric , and ground star anise and season with flaked sea salt and freshly ground black pepper . Cook for ⏱️ 1 minute . Sprinkle over plain flour and stir well. Gradually add vegetable stock , stirring constantly.

   medium curry powder: 1 tsp, ground turmeric: 1/2 tsp, ground star anise: 1/2 tsp, flaked sea salt, freshly ground black pepper, plain flour: 15g, vegetable stock: 275ml (made with ½ cube)
3. 3

   Add tomato purée and soft light brown sugar and bring to a simmer. Cook for ⏱️ 5 minutes , stirring occasionally. Remove from the heat and blend with a stick blender until smooth. (If you don’t have a stick blender, cool for a few minutes and blend in a food processor.)

   tomato purée: 2 tsp, soft light brown sugar: 1 tsp

Tofu

1. 1

   Cut extra-firm tofu into six even slices. Spread cornflour over a small plate and sprinkle panko breadcrumbs over another plate. Dust one of the tofu slices lightly in cornflour, then brush with coconut yoghurt .

   extra-firm tofu: 280g (well drained), cornflour: 2 tbsp, panko breadcrumbs: 40g, coconut yoghurt: 25g
2. 2

   Turn the tofu in the breadcrumbs to coat on all sides, then transfer to a tray lined with baking paper. Repeat the process with the remaining tofu slices.
3. 3

   Pour sunflower oil into a large frying pan and set over a medium heat. Using a palette knife, gently lower the tofu slices into the hot oil. Cook for ⏱️ 2-3 minutes on each side, or until the breadcrumbs are crisp and golden-brown. You may need to do this in batches. Drain the tofu on kitchen paper.

   sunflower oil: 6 tbsp
4. 4

   Meanwhile, warm the sauce, adding a little extra water if needed. Divide freshly cooked rice between two shallow bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately.

   freshly cooked rice