Homemade Katzu Curry with deep fried and breadcrumb coated Tofu

Link to my recipe here

Ingredients (4 servings):

…for the curry…

• 1 Large Carrot

• 1 Large Potato

• 2-3 Red Onions

• 3 Bay Leaves

• 1 Clove Garlic

• 1 cm Ginger

• 3 tbs Curry Powder

• 2 tbs Tomato Paste

• 1 tbs Tumeric

• 1 ts Nutmeg

• 1 ts Veg Stock Powder

• 1 pinch Oregano

• 1/2 ts Cayenne Pepper

• 1 ts dried Parsley

• 1 ts Pepper

• 1+1/2 ts Salt

• 3 tbs All Purpose Flour

• 250 ml Water

• 350 ml Coconut Milk (actual milk, not the one in the can)

…for Katzu Tofu...

• 500 gr Extra Firm Tofu

• 4 tbs Soy Sauce

• 100 ml Oat Milk (or the one you like)

• All Purpose Flour

• Crumbled Corn Flakes (or Panko Bread, which is more appropriate)

• Vegatable Oil for frying

Method:

1. Press the tofu if yours needs to be pressed and cut it in cubes of approx 1cm high and 3-4 in lenght.

2. Place it in a container and marinate in soy sauce for at least 1 hour.

Let’s now make the curry!

1. Rougly chop the veggies and put them in a large bowl, microwave friendly.

2. Grated both the garlic and the ginger, add bay leaves, tomato paste, veg stock, oregano, parsley, salt, pepper and cayenne, and finally the water.

3. Microwave for 8 to 10 minutes at 800W.

6, Once the veggies are cooked, remove the bay leaves and add in the same bowl the coconut milk, all the remaining spices and the flour. Blend it with a stick blender until smooth, then cook again in the microwave for extra 3:30 minutes (this will allow thicken the sauce).

Note: If you’re not happy with the consistency, and you prefere it slightly thicker or runnier, add more flour or milk/water, blend it again and microwave for another minute or so.

Now it’s time to make the Katzu tofu!

1. In a pan heat the vegatable oil.

2. Prepare 3 bowls:

– one with the flour

– one with the oat milk

– one with the corn flakes crumbs

1. Coat every chunk of tofu first in flour (making sure it’s well coated), then dip it in milk and finally in the crumbs (we want it to be completely coated this time as well).

2. Deep fry for around 2-3 minutes each side and place it in a plate with kitchen paper, to absorb the excess oil.

3. Serve with Jasmine rice and a wedge of lemon and enjoy

bon appetit