Ingredients
For the sauce
- Oil |1 tbsp|
- Onion |1| roughly chopped
- Carrot(s) |1 large or 2 small| roughly chopped
- Garlic cloves |3-4| grated
- Ginger |2 inches| grated
- Apples |2| grated or finely chopped (Fuji or Gala ideal)
- Tomato paste |1 tbsp| optional
- Mild Japanese curry powder |2 tbsp|
- Turmeric |1½ tsp|
- Vegetable stock |600ml|
- Soy sauce |1 tbsp|
- Rice vinegar or apple cider vinegar |1 tsp|
- Garam masala |1 tsp| (to finish)
- Salt and sugar | | to taste
For the tofu
- Extra firm tofu |350g| torn into 1 inch nuggets
- Plain flour |60g|
- Plant-based mayo |6 tbsp|
- Plant-based milk or water |2-4 tbsp|
- Panko breadcrumbs |150g|
- Sesame seeds |50g|
Serve
- Steamed rice
- White cabbage | | shredded
- Red chilli | | sliced, optional
- Chilli oil | | drizzle, optional
Ingredients
For the salad
Method
Cook tofu
- Preheat the oven to 190C
- Add the flour to a bowl with a pinch of salt
- In another bowl combine the mayo, a pinch of salt, and enough of the milk to create a whisked egg thickness, add the panko, a pinch of salt and sesame seeds to another bowl and combine
- Dip the tofu pieces in the four, dust off excess, then into the mayo mixture then panko so they’re well coated and place on a lined oven tray
- Drizzle with oil and bake for 30-35 minutes until golden brown (usually katsu is fried but baking actually improves the eating texture of the tofu)
Make the sauce
- Meanwhile heat the oil in a large saucepan over medium heat
- Add the onion and carrot with a pinch of salt, cook for 10-12 mins until soft and a little caramelised
Finish the sauce
- Add the garlic, ginger and grated apple, curry powder and turmeric
- Cook for a few mins then stir in the tomato paste and soy sauce until coated
- Pour in the stock, bring to a gentle simmer and cook 15 minutes until the carrots are soft
- Blend until smooth
- Stir in the garam masala, vinegar and a little more soy sauce if needed
- Taste and adjust the salt, acidity and sweetness
- Keep on a low heat while you cook the tofu
- Optionally here you can reduce the sauce further here
Serve
- Serve the sauce and steamed rice in bowls
- Top with the white cabbage to stick to tradition and add red chilli and chilli oil for an extra kick
Method
The Method for the Recipe Content Goes Here
- Enter step one for the recipe here
- Enter step one for the recipe here and any further information.
- Enter step three for the recipe here.
tofu-katsu-nugget-curry