Tofu Katsu Curry
Prep time: 30 min
Cook time: 1 hour
*for the sauce:
-2 tbsp sunflower oil
-1 onion, finely chopped
-2 garlic cloves, sliced
-15g/ 1/2 oz fresh root ginger, peeled and finely chopped
-1 tsp medium curry powder
-1/2 tsp ground tumeric
-1/2 tsp ground star anise
-15g/ 1/2oz plain flour
-275ml/ 9 1/2 fl oz vegetable stock (made with 1/2 cube)
-2 tsp tomato puree
-1 tsp soft light brown sugar
-flaked sea salt and freshly ground black pepper
*For the tofu
-280g/ 10oz extra-firm tofu, well drained
-2 tbsp cornflour
-40g/ 1 1/2 oz panko breadcrumbs or dry white breadcrumbs
-25g/ 1 oz coconut yogurt
-6 tbsp sunflower or groundnut oil
To make the sauce, heat the oil in a saucepan and cook the onion for 5 minutes, or until softened and lightly browned. Add the ginger and garlic and fry for a few seconds more.
Add the curry powder, turmeric, and star anise and season with salt and pepper. Cook for 1 minute. Sprinkle over the flour and stir well. Gradually add the stock, stirring constantly.
Add the tomato puree and 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)
Cut the tofu into 6 even slices. Spread the corn flour over a small plate and sprinkle the breadcrumbs over another plate. Dust one of the tofu slices lightly in corn flour, then brush with the yogurt.
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.
Pour the 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 bread crumbs are crisp and golden brown. You may need to do this in batches. Drain the tofu on kitchen paper.
Meanwhile, warm the sauce, adding a little water, if needed. Serve the tofu on top of rice adding as much curry as desire and garnish with some scallions, salad, or pickled veggies. Enjoy!