AuthorJen BookerDifficultyIntermediateThis is so yummy! It's similar to the katsu curry at wagamama. Sooooo tasty and the tofu is lovely served crispy like this!
Heat the oil in a pan and cook the onions for 10 mins until golden
Add ginger & crushed garlic and fry for 2 mins
Add the curry powder and cook for 30 seconds
Stir in the flour and cook for 1 min
Remove the pan from the heat and gradually blend in the stock, soy sauce, maple syrup and garam masala
Return to the heat and bring to the boil, stirring until thickened
Meanwhile, toss the tofu in the no egg and then the panko breadcrumbs
Pour 1cm oil in a frying pan and fry the tofu in batches until golden
Meanwhile heat 1 tbsp oil in a pan and saute the broccoli an sliced garlic until golden
Serve the tofu on a bed of rice, spoon over the sauce and top with crispy onions, carrots and broccoli
Ingredients
Directions
Heat the oil in a pan and cook the onions for 10 mins until golden
Add ginger & crushed garlic and fry for 2 mins
Add the curry powder and cook for 30 seconds
Stir in the flour and cook for 1 min
Remove the pan from the heat and gradually blend in the stock, soy sauce, maple syrup and garam masala
Return to the heat and bring to the boil, stirring until thickened
Meanwhile, toss the tofu in the no egg and then the panko breadcrumbs
Pour 1cm oil in a frying pan and fry the tofu in batches until golden
Meanwhile heat 1 tbsp oil in a pan and saute the broccoli an sliced garlic until golden
Serve the tofu on a bed of rice, spoon over the sauce and top with crispy onions, carrots and broccoli
I made this but replaced the tofu with oyster mushrooms. The sauce is delicious! Loved it!