Name: Coconut Tofu Katsu Curry
Prep time: 7 min
Cook time: 17 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 null red onion; 1 null cucumber; 3 tbsp rice vinegar; 1 tsp black sesame seeds; 1 tsp soy sauce; 2 tsp caster sugar; 500 g tofu; 4 tbsp plain flour; 0.5 tsp sea salt; 150 ml plant-based milk; 50 g panko breadcrumbs; 25 g desiccated coconut; 1 tbsp white sesame seeds; 50 ml vegetable oil (for frying); 1 tbsp vegetable oil; 1 null onion; 1 null carrot; 4 clove garlic; 2 cm ginger; 1 tsp turmeric; 2 tbsp curry powder; 1 tbsp plain flour; 1 tbsp soy sauce; 1 tbsp brown sugar; 1 tbsp tomato paste; 400 ml coconut milk; 350 ml vegetable stock; null null cooked rice (cooked); 1 null lime; 5 g coriander

Instructions

Show units in method

1

Peel, trim, and finely slice the onion (1 red). Thinly slice the cucumber (1). Peel and dice the onion (1) and carrot (1). Peel and mince the garlic (4 clove) and ginger (2 cm). Slice the lime (1) into wedges.
2

Place the red onion and cucumber in a bowl and pour over the rice vinegar (3 tbsp), caster sugar (2 tsp) and black sesame seeds (1 tsp). Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry.
3

Heat a saucepan over medium heat with vegetable oil (1 tbsp). Add the onion (1) and carrot (1) with a [pinch salt] and cook until soft and starting to caramelise. Stir through the garlic (4 clove) and ginger (2 cm) for 2 minutes, then add the turmeric (1 tsp), curry powder (2 tbsp) and plain flour (1 tbsp). Stir in the tomato paste (1 tbsp), soy sauce (1 tbsp) and brown sugar (1 tbsp). Pour in the coconut milk (400 ml) and vegetable stock (350 ml) and bring to a low simmer. Use a hand blender to blend until smooth. Taste to season.
4

Drain the tofu (500 g) and slice into 1cm thick rectangles. Place the plain flour (4 tbsp), sea salt (0.5 tsp) and plant-based milk (150 ml) in a bowl and whisk to a smooth batter. Place the panko breadcrumbs (50 g), desiccated coconut (25 g) and white sesame seeds (1 tbsp) in a shallow bowl. Dip the tofu slices in the batter to coat, shaking off any excess, then dip in the crumb mix, until coated on all sides. Transfer to a tray while you repeat with the remaining tofu. Add enough vegetable oil (0.5 cm) to coat the base of a pan by 0.5cm and bring to a high heat, testing if a few breadcrumbs sizzle. Lay the tofu slices into the pan until crispy and golden, then flip over and fry the other side. Transfer to a tray lined with kitchen paper and repeat with the remaining slices, careful not to overcrowd the pan.
5

Divide the curry between bowls alongside [to_serve cooked rice]. Top with slices of the fried tofu and pickled vegetables. Top with coriander (5 g) leaves and serve with lime (1) wedges.