Crunchy Tofu Katsu

Ingredients

• 560 g Tofu
• 220 g Carrot
• 1 Onion
• 2 Clove Garlic
• 20 g Ginger
• 4 tsp Curry Powder
• 1 tsp Garam Masala
• 120 g Breadcrumb
• 5 tbsp Plain Flour
• 1 Vegetable Stock Cube
• 600 ml Boiling Water
• 1 tbsp Agave Nectar
• 3 tbsp Soy Sauce
• 400 g Chickpeas
• 400 g Basmati Rice
• 5 tbsp Olive Oil

Instructions

1. 1

   Coarsely grate carrots and finely chop your onion. Finely grate ginger and garlic.

2. 2

   Heat 1/5 of your oil in a large pan over a medium heat. Add the carrot, onion, garlic and ginger and fry until softened, about 8 minutes.

3. 3

   Add your curry powder and garam masala, mix then add 1/5 of your flour. Mix well and cook for a minute or so.

4. 4

   Dissolve the stock cube in the water then pour into the pan along with the soy sauce and agave. Let the sauce bubble away for 3 minutes, until thickened.

5. 5

   Turn off the heat and blitz the curry sauce in a blender until very smooth. Drain the chickpeas and save the liquid. Then add the chickpeas to the sauce, add back into a pan and keep warm over a very low heat.

6. 6

   Get your rice on (follow pack instructions).

7. 7

   Tofu time. Slice each of your cubes of tofu into 6 even pieces.

8. 8

   Get 3 bowls out. Add the rest of your flour to one. Add the water from the chickpeas to the second and breadcrumbs to the third. Whisk the chickpea water until it is light and airy. Season the flour and breadcrumbs with salt and pepper.

9. 9

   Dip your tofu into the flour shaking off the excess, then into the whisked chickpea water, then the breadcrumbs, making sure to coat all the sides.

10. 10

    Add the rest of the oil to a pan over a medium high heat. Once it is hot, add your tofu in a single layer, frying for around 4 minutes on each side. once cooked, set aside and drain on kitchen paper.

11. 11

    Serve the tofu on top of your steaming rice with the curry sauce then scatter with sesame seeds and coriander.