Tofu katsu curry

A clever veggie version of a Japanese curry classic, made by coating slabs of tofu with breadcrumbs, baking them, and serving with a curried carrot, ginger and honey sauce

Ingreadient:

• 2 tbsp plain flour, well seasoned
• 4 tbsp coconut yogurt
• 125g panko breadcrumbs
• 2 x 280g blocks firm tofu, each cut into 4
• spray oil
• 140g jasmine rice
• ½ cucumber, peeled into ribbons
• 1 carrot, peeled into ribbons
• a handful radishes, thinly sliced
• 2 tbsp rice vinegar
• 2 tsp vegetable oil
• ½ onion, finely chopped
• ½ large carrot, sliced
• a thumb-sized piece ginger, grated
• 2 cloves garlic, crushed
• 1 ½ tbsp plain flour
• 1 tbsp medium curry powder
• 500ml vegetable stock
• 1 tbsp soy sauce
• ½ tsp runny honey or agave syrup

Directions :

1. For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.
2. Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.
3. Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.
4. Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.
5. Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.
6. Divide the rice between plates and top with the tofu, some pickles and finally the sauce.