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Tofu katsu curry
Serves 2 Starters and mains
For the curry sauce
- 2tbsp vegetable oil
- 1 carrot, grated
- 1 garlic clove, finely chopped
- 1tbsp medium curry powder
- 1tbsp plain flour
- pinch sugar (optional)
For the tofu
- 3tbsp cornflour
- 60g panko breadcrumbs
- 200g marinated tofu
- flavourless vegetable oil
To serve
- jasmine rice, cooked according to packet instructions
- handful shredded vegetables (eg spring onions, carrots, cucumbers, radishes, sugar snap peas), or salad leaves dressed with a little lime juice
Method
Start the curry sauce by heating the oil in a saucepan. Cook the onion, carrot and garlic with a pinch of salt over a medium-low heat for 10 minutes, until starting to soften. Add the curry powder and flour and cook for a further 2 minutes, then gradually add
400ml hot water in small amounts, stirring as you go to avoid lumps. Simmer for 10 minutes, then blend until smooth. You may want to thin it with a bit more water, it should have the consistency of a thick soup. Taste and adjust the seasoning with more salt and a pinch of sugar, if you think it needs it, then set aside.
For the tofu, mix the cornflour and 3tbsp cold water in a shallow bowl to make a sticky paste. Tip the breadcrumbs into a second bowl. Slice the tofu in half horizontally, so you have 2 flat squares. Turn them in the cornflour mix to coat, then turn them in the breadcrumbs until covered.
Heat a 5mm depth of oil in a deep frying pan. Fry the tofu for 2-3 minutes a side, until golden.
Reheat the sauce and spoon it next to the freshly cooked jasmine rice on warm plates. Cut the tofu into thick slices and perch it on top, so it doesn’t get soggy, and serve with the shredded raw veg or lime-dressed salad leaves.
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