Crispy tofu katsu curry with edamame rice

Family Favourite. Smother golden tofu steaks – dusted in cornflour and pan-fried – in a mild Japanese-style curry sauce, fragranced with garlic, ginger and silky coconut milk. Dot brown rice with edamame beans, spinach and spring onions.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C / fan 180C / gas mark 6. Boil a kettle. Rinse the rice, then place in a saucepan with 800ml salted boiling water. Simmer for 25-30 mins, then drain.

Step 2

Thinly slice the spring onions. Finely chop or crush the garlic. Finely chop or grate the ginger.

Step 3

Drain the tofu and pat dry with paper towel. Slice each block into 6 rectangular pieces. Place the cornflour into a large bowl with sea salt, black pepper and a pinch of curry powder. Add the tofu and coat.

Step 4

Heat a large, non-stick frying pan with 1 tbsp oil on a medium-high heat. Cook the tofu for 10 mins, turning halfway through, until crispy and golden. Transfer to a lined baking tray and bake for 10 mins.

Step 5

Make the curry sauce; reheat the pan with 2 tsp oil on a medium heat. Add the garlic, ginger and three-quarters of the spring onions. Cook for 2-3 mins, then toss in the remaining curry powder. Add the coconut milk, half the maple syrup and half the tamari. Simmer for 4-5 mins until the sauce thickens, then turn off the heat.

Step 6

Meanwhile, heat another large frying pan with 1 tsp oil over a medium heat. Add the spinach and cook for 2-3 mins to wilt, then add the drained rice, edamame and the remaining spring onion, tamari and maple syrup. Squeeze in the juice from half the lime; mix.

Step 7

Serve the rice with the crispy tofu. Spoon the curry sauce over the top and squeeze over the juice from the remaining half lime