Tofu Katsu Curry

Tofu gets a bad rep. This is a fun and delicious way to jazz up this classic vegan ingredient.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions Preheat the oven to 180°C / 350°F fan. On a small plate combine the flour with generous pinches of salt and pepper. Transfer the milk to a shallow bowl. Pour the cornflakes into a tea towel and crush them with a rolling pin until fine, then transfer to a third separate plate. Coat the tofu slices in the flour mixture, then dunk them fully in the milk and finally cover them all over in the crushed cornflakes. Heat a little oil in a frying pan on a medium heat. Once hot add the tofu and fry for 2-3 mins on each side until crispy. Then transfer the tofu slices to a baking tray and bake in the oven for 15 minutes. Add the onion and carrots to the same frying pan (add an extra splash of vegetable oil) to the pan if needed and fry for 7 minutes on a medium heat. Add the garlic and fry for 2 minutes. Add the curry powder, garam masala and plain flour to the pan and fry for 1 minute, stirring frequently. Pour in the vegetable stock, bring the sauce to the boil, then reduce the heat and simmer for 10-15 minutes or until the carrots are soft. Cook the rice as per the packet instructions. Stir 2 tbsp of coconut cream into the sauce and season to taste with salt and pepper. Then transfer the sauce to a blender and blend until smooth. If the sauce is too thick, add a little more water until it’s smooth and slightly runny. To serve, place a portion of rice into each bowl with a handful of mixed salad leaves, then pour in half the sauce for each portion, top with a few slices of the tofu and sliced spring onion.

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