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Ingredients
Method
- 2 tbsp sunflower oil
- 1 onion, finely chopped
- 2 sliced garlic cloves
- 15g ginger, finely chopped
- 1 tsp curry powder
- 1⁄2 tsp turmeric
- 1⁄2 tsp Chinese 5 spice
- 15g flour
- 275ml veg stock
- 2 tsp tomato puree
- 1 tsp brown sugar
- Salt and pepper
- 280 firm tofu, drained
- 2 tbsp flour
- 40g panko breadcrumbs
- 25g coconut yoghurt
- 6 tbsp sunflower oil
- Make your katsu sauce by gently frying the onions in a saucepan in a little oil until lightly golden. Add the garlic and ginger, and fry for 30 seconds more, then add the curry powder, 5 spice, and turmeric, and seasoning well. Stir in the flour, and gradually add the stock until a thick and glossy sauce is made. Add the tomato puree and sugar, and bring to a gentle simmer. Remove from the heat, and blend with a stick blender until smooth.
- Cut the tofu into six even slices, and dust with flour, dredge through the yoghurt, and coat in the breadcrumbs. Deep fry the breaded tofu for 3 minutes on each side, or until crisp and golden. Drain on kitchen paper, and serve with a generous slathering of the sauce.
1 hr
2 serving
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