VEGAN KATSU CURRY WITH TOFU

INGREDIENTS

• 400 g / 14 oz firm (cotton) tofu, pressed*
• 4 tbsp soy sauce (or tamari for GF version)
• all purpose flour / rice flour for GF version
• salt
• about 1 cup gelatinous aquafaba**, homemade or from a tin of chickpeas or ½ cup cornflour mixed in with water
• 100 g / 3.5 oz panko breadcrumbs (or GF breadcrumbs if required)
• oil for shallow frying (I used rice bran oil)

CURRY SAUCE

• 2 tbsp neutral tasting oil
• 1 white onion, finely diced
• 5 garlic cloves, finely diced
• 3 tsp ginger, finely grated
• 2 medium carrots, peeled and sliced
• 1 small Granny Smith apple, peeled and diced
• 4 tsp curry powder (I used hot madras curry powder)
• 1 tsp garam masala
• 1 heaped tbsp white miso paste (GF miso for gluten-intolerance)
• 4 tsp tamari or soy sauce
• 2 tsp rice vinegar
• 2 tsp mirin (sweet Japanese rice wine) or maple syrup, to taste

OPTIONAL EXTRAS

• 2 cups of your favourite rice, cooked
• assorted lettuce leaves
• pickled radishes

METHOD

1. Cut the tofu into 4 large slices. Place them in a shallow dish with 4 tbsp of soy sauce (or tamari), flipping them to the other side from time to time. Set aside to allow the tofu to infuse with the soy sauce.
2. Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost translucent. Add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.
3. Add the sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.
4.  .....................................
5. ................................................

Full Method : Click Here