Crunchy Tofu Katsu

Name: Crunchy Tofu Katsu
Total time: 40 min
Yield: 4
Cuisine: Japanese
Ingredients: 560g Tofu (we use Tofoo); 3 Carrots; 1 Onion; 2 Cloves of Garlic; Knob of Ginger; 4 Tsp Curry Powder; 1 Tsp Garam Masala; 100g Breadcrumbs; 1 Tbsp Flour; 1 Vegetable Stock Cube; 1 Tbsp Agave Nectar; 3 Tbsp Soy Sauce; 400g Chickpeas (1 Tin); 400g Basmati Rice; Olive Oil

Step 1.

Grate carrots and finely chop your onion. Grate a big knob of ginger and crush your garlic.

Step 2.

Add it all to a wide pan with a splash of oil. Fry until soft.

Step 3.

Add your curry powder and garam masala. Stir them in. Add a tbsp of flour and mix it in.

Step 4.

Dissolve a veggie stock cube in 600ml of water and pour into the pan. Mix it in. Add soy sauce and agave. Stir it in. Let the sauce bubble away for 3 minutes, until thickened.

Step 5.

Turn off the heat and blitz the katsu curry sauce in a blender until very smooth. Set aside.

Step 6.

Get your rice on (follow pack instructions).

Step 7.

Tofu time. Slice each of your cubes of tofu into 6 even pieces.

Step 8.

Get 3 bowls out. Add flour to one. Add the water from a tin of chickpeas to the second. Add breadcrumbs to the third. Whisk the chickpea water until it is white and fluffy.