• 1tbspolive oil
• 2onions sliced
• 1.5cm fresh ginger, grated
• 2cloves garlic, crushed
• 1garlic clove sliced
• 11/2 tbsps curry powder
• 2tbspplain flour
• 500ml veg stock
• 2tbsps tamari soy sauce
• 1tspmaple syrup
• 2tspgaram masala
• 1pack of firm silken tofu, drained and cut into 12 pieces
• 4tbspNo Egg mixed with 4 tbsp water
• 75g panko breadcrumbs
• Rapeseed for frying (or alternative)
• 125g tenderstem broccoli tips
• Julienne carrot sticks & crispy onions to garnish

Instructions

1. 1

   Heat the oil in a pan and cook the onions for 10 mins until golden

2. 2

   Add ginger & crushed garlic and fry for 2 mins

3. 3

   Add the curry powder and cook for 30 seconds

4. 4

   Stir in the flour and cook for 1 min

5. 5

   Remove the pan from the heat and gradually blend in the stock, soy sauce, maple syrup and garam masala

6. 6

   Return to the heat and bring to the boil, stirring until thickened

7. 7

   Meanwhile, toss the tofu in the no egg and then the panko breadcrumbs

8. 8

   Pour 1cm oil in a frying pan and fry the tofu in batches until golden

9. 9

   Meanwhile heat 1 tbsp oil in a pan and saute the broccoli an sliced garlic until golden

10. 10

    Serve the tofu on a bed of rice, spoon over the sauce and top with crispy onions, carrots and broccoli