TOFU KATSU CURRY
Katsu tofu
curry. Simple, elegant and totally delicious.
Ingredients
- 1/2 tsp paprika
- olive oil
- 400 g firm tofu pressed
- 1 red onion finely diced
- 1 tsp coriander
- 1 tsp turmeric
- 1/2 tsp fennel seeds
- 1 juice of lime
- 500 ml veg stock
- 1 large carrot finely diced
- 1/2 tsp chilli flakes
- 4 garlic cloves crushed
- thumb size piece of ginger finely diced
- handful gluten free breadcrumbs
- 2 tbsp gluten free flour ( I used corn flour)
- vegan milk (I used almond)
Instructions
First press
your tofu to drain any excess water (5-10 minutes)
Then, meanwhile,
in a saucepan, add the olive oil, garlic, carrot, onion, ginger and fry for a
few minutes.
Now add the
spices, lime juice, flour and vegetable broth and stir. Reduce heat to low and
simmer 10 to 15 minutes until it begins to thicken, making sure to stir every 5
minutes
Once the
tofu has drained the slice into “steaks”, aim for 8 slices. In a bowl, add your
vegan milk and in another bowl, add the gluten-free breadcrumbs
Dip the tofu
steaks in the milk and then in the breadcrumb bowl, making sure to put the
breadcrumbs in the tofu
Heat a
frying pan with a generous amount of olive oil and fry the tofu on each side
for a few minutes until it is golden and crisp
Finally, the
Katsu sauce must be ready, you can either pass it through a sieve and pass it
through a sieve so that it is smooth or simply make it slightly thick
(depending on your preference)
Serve in a
bowl with rice and salad leaves
Happy
Cooking Time.
