1inch (2.5cm)fresh root gingerfinely chopped or grated
2mediumcarrotspeeled and chopped
2tspmedium curry powder
1mediumapple
1/2tspturmeric
2ttbspplain flour
1tbsptomato puree
2tbsplight soy sauce
600mlvegetable stockwe use Marigold Vegan Bouillon
1tbspcoconut or vegetable oil
1tspsugar
Katsu Tofu
280gextra firm tofuWe use Extra Firm Tofoo
50gpanko breadcrumbs
3tbspplain flour
3tbspplant based milkwe use oat milk
pinchsalt & pepper
2tbspsunflower or vegetable oil
To Serve
300grice
2spring onionssliced
salad leaves
Instructions
Curry Sauce
Heat the oil in a large pan and then gently fry the onion, garlic and ginger for 2 - 3 minutes until the onion is softened. Stir frequently and do not let the mixture burn.
Add the spices and flour and stir to coat the vegetables, gently cook for 1 minute until the spices become fragrant. Be careful not to burn them though.
Add the carrot and cook for another 3-4 minutes, stirring frequently. Add the flour and stir to coat.
Add the rest of the ingredients, then bring to the boil, stirring regularly.
Reduce to a simmer and cook for 10 - 15 minutes until the carrots are soft.
Remove from the heat and blend the sauce using a stick blender or food processor until completely smooth. Set aside.
Cook your rice according to the packet instructions.
Tofu
Cut the tofu into four thick slices lengthways so you end up with four flat rectangles of tofu.
Place the flour, milk and breadcrumbs in separate dishes. Season the flour with salt and pepper.
Coat each of the tofu pieces in the flour making sure you have covered all the sides.
Then dip each piece into the plant milk, again ensuring it is evenly coated on all sides.
Finally, coat each piece in the panko breadcrumbs, making sure they are evenly covered all over.
Heat the oil in a large frying pan, then gently fry each tofu piece for 2-3 minutes on each side, until they are crispy and golden.
Reheat the katsu sauce, and then pour into a dish, along with the rice.
Slice the tofu pieces into thick slices and serve on top of the curry sauce, with salad and spring onions. Enjoy!