Tofu Katsu Curry
- 550-600g firm tofu
- 50g panko breadcrumbs
- 2 tablespoons cornflour
- 2 teaspoons coconut flour
- 2 teaspoons bicarbonate of soda
- 2 tablespoons water
- Sea salt and black pepper
- 6-7 carrots, peeled and cut into slices of around an inch thick
- 325g organic chicken bone broth – sub for vegetable version for plant-based
- 1 1/2 tablespoons mild curry powder
- 1 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 1/4 teaspoon garam masala
- 1 tablespoon of garlic infused olive oil
- 1 tablespoon rice mirin
- 2 tablespoons soy sauce
- 2 tablespoons tomato puree
- Rice of your choice
- Chopped chives to garnish
Preheat the oven to 220C and line a baking tray with parchment paper.
Pat the tofu dry with some kitchen paper and cut into rectangles around 3x8cm. Season with salt and pepper.
In a medium bowl combine the cornflour, coconut flour, bicarb and water and mix together well.
In a large bowl add the pinko breadcrumbs and a generous couple pinches of salt.
Coat the tofu in the cornflour mix and then into the panko to coat. Place on the baking tray. Repeat with all the rectangles.
Place in the oven and bake for 35 minutes turning flipping over half way through.
Whilst the tofu is cooking make the sauce by steaming the prepared carrots for 10-15 minutes. Add to a high speed blender with all of the other sauce ingredients and blend until you have a smooth consistency. Transfer to a small saucepan to gently heat later.
Cook the rice according to the packet ingredients and leave aside until ready to plate.
Once the tofu has cooked remove from the oven and put to one side.
Gently heat the sauce for around 5 mins.
Divide the rice between bowls covering one half of the bowl and place the sauce on the other half of the bowls. Top the sauce with the rectangles and finally garnish with the chives and a sprinkling of sea salt to finish.