Tofu Katsu Curry

ingredients

• 2 tsp vegetable oil
• 2 cloves garlic, peeled and crushed
• 10g ginger, peeled and grated
• ½ onion, peeled and finely chopped
• ½ small apple, peeled and grated
• 1 tsp curry powder
• ½ tsp turmeric
• 115ml vegetable stock or water
• 1 pinch salt
• 50g sushi rice or short grain rice
• 20g vegan cream
• 2 tsp white miso paste
• 155g firm tofu, drained
• 2 tsp plain flour
• 20g panko or fine white breadcrumbs
• 1 handful mixed salad leaves
• pickled ginger, to serve

method

Step 1

Heat half of the vegetable oil in a saucepan, add the garlic, ginger, onion and apple and fry gently until soft. Add the spices, fry for a minute then pour in the stock. Simmer gently for 3-4 minutes until thickened, then blend until smooth. Season with a pinch of salt. Meanwhile cook the rice according to the packet instructions.

Step 2

Whisk the oat cream and miso paste together in a shallow bowl then coat the tofu in the flour. Dip the floured tofu in the miso mixture then coat in the breadcrumbs, making sure all of the tofu is coated.

Step 3

Heat the remaining oil in a frying pan then fry the tofu for 3-4 minutes on each side until golden and crisp. Slice the tofu and plate up with the sauce and rice. Serve with the salad and pickled ginger.