Katsu Curry

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Servings:

4

1 tbsp olive oil2 onions sliced1.5cm fresh ginger, grated2 cloves garlic, crushed1 garlic clove sliced1 1/2 tbsps curry powder2 tbsp plain flour500ml veg stock2 tbsps tamari soy sauce1 tsp maple syrup2 tsp garam masala1 pack of firm silken tofu, drained and cut into 12 pieces4 tbsp No Egg mixed with 4 tbsp water75g panko breadcrumbsRapeseed for frying (or alternative)125g tenderstem broccoli tipsJulienne carrot sticks & crispy onions to garnish

1

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

2

Add ginger & crushed garlic and fry for 2 mins

3

Add the curry powder and cook for 30 seconds

4

Stir in the flour and cook for 1 min

5

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

6

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

7

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

8

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

9

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

10

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

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