Tofu is a great swap here to keep this dish vegan. The katsu sauce is sublime.
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Serves
4
Tofu
Carrot
Onion
Garlic
Ginger
Curry Powder
Garam Masala
Breadcrumb
Plain Flour
Vegetable Stock Cube
Agave Nectar
Soy Sauce
Drained Cooked Chickpeas
Basmati Rice
Olive Oil
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Serves
4
Tofu
Carrot
Onion
Garlic
Ginger
Curry Powder
Garam Masala
Breadcrumb
Plain Flour
Vegetable Stock Cube
Agave Nectar
Soy Sauce
Drained Cooked Chickpeas
Basmati Rice
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate carrots and finely chop your onion. Grate a big knob of ginger and crush your garlic.
Step 2.
Add it all to a wide pan with a splash of oil. Fry until soft.
Step 3.
Add your curry powder and garam masala. Stir them in. Add a tbsp of flour and mix it in.
Step 4.
Dissolve a veggie stock cube in 600ml of water and pour into the pan. Mix it in. Add soy sauce and agave. Stir it in. Let the sauce bubble away for 3 minutes, until thickened.
Step 5.
Turn off the heat and blitz the katsu curry sauce in a blender until very smooth. Set aside.
Step 6.
Get your rice on (follow pack instructions).
Step 7.
Tofu time. Slice each of your cubes of tofu into 6 even pieces.
Step 8.
Get 3 bowls out. Add flour to one. Add the water from a tin of chickpeas to the second. Add breadcrumbs to the third. Whisk the chickpea water until it is white and fluffy.
Step 9.
Dip your tofu in the flour, then the chickpea froth, then the breadcrumbs.
Step 10.
Pour some vegetable oil in a pan. Once it is hot, add your tofu in batches. When it is golden brown on one side (4 minutes), flip it.
Step 11.
Serve the tofu on top of your steaming rice. Pour the katsu sauce over the top and tuck in! Enjoy!
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