Baked Tofu Katsu Curry

Originally I found this recipe from Cupful of Kale and I thought it sounded absolutely incredible - so I set to work and as normal produced something that I thought was a good effort, but I had a few issues. We'll leave aside the fact Tamsin used fresh coriander (which is my Kryptonite) but I wanted to make it without oil. The initial try became one that stained my frying pan, and it was too hot, then it was too cold.

Basically, I'm not good with oil. Alright? And then you've got how you dispose of the oil, how you get it off the ceiling etc. etc. you know, the usual problems.

So I adapted it.

The best part of this recipe is the tofu - it's so much fun prepping it and getting stuck in and there's nothing more satisfying than prepping your food with your hands!

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Tofu Katsu Curry

Yield: 4

Author: Chris Unwin

Prep time: 20 MinCook time: 35 MinTotal time: 55 Min

Ingredients

For the Tofu:

• 2 x 280g blocks Tofoo Tofu or 1 x 500g(ish) block Extra Firm Tofu, cut into large slices (you should have around 12 slices in total)
• 5 heaped tbsp Corn Flour / Corn-Starch
• 75ml Non-Dairy 'Milk' (we use Almond)
• 4 tbsp Tamari or Soy Sauce
• 100-120g Natural (or GF) Breadcrumbs (we use Paxo but you can use any, even Panko if you're feeling fancy)
• 1 tsp each Salt & Pepper
• 1/2 tsp Smoked Paprika
• 1/2 tsp Garlic Granules (omit if making lower FODMAP)
• 1/2 tsp Cayenne Pepper

For the sauce

• 3 medium Carrots, halved and sliced
• Green of 1 large Leek OR 1 Brown Onion & 3 large cloves garlic - finely chopped
• 1/2 tsp Ground Ginger
• 1/2 tsp Ground Cumin
• 1/2 tsp Ground Turmeric
• 1 heaped tbsp Medium Curry Powder
• 1/2 tsp Garam Masala
• 600ml Vegetable Stock
• 2 tbsp Tomato Paste / Puree
• 3 tbsp Tamari
• 1.5 tbsp Maple Syrup
• Salt and Pepper to taste
• (You'll also need some rice to serve)

Instructions

1. Pre-heat your oven to 180C (350F) and line a large baking tray with baking / grease-proof paper
2. Put the cornflour in one bowl, mix your breadcrumbs with a pinch of salt and pepper and the spices in another bowl and in a third bowl mix the non-dairy milk and tamari / soy sauce (you should have 3 bowls now, as per the picture above)
3. Get stuck into the tofu! Take each slice and cover in a generous even layer of corn flour, then gently turn in the milk / tamari mixture, then finally toss in the breadcrumbs until you have a nice even covering - then place these evenly spaced apart on the baking tray.
4. Put the tofu into the oven for 30-35 minutes, turning half way - until golden brown
5. Prepare some rice (or cheat and use microwave rice like me!)
6. Whilst the tofu is in the oven, heat 3 tbsp of water in a saucepan over a medium heat - when the water is boiling off, add the leek or onion and garlic and soften for 5 minutes, add a tablespoon more water if anything starts to stick
7. Add the carrot and spices just until you start to smell the spices releasing aromatics, another 5 minutes or so.
8. Whilst the carrot is cooking off, start cooking the rice to packet instructions - for us we use brown rice which takes about 25 minutes, so now is the perfect time to start!
9. Add the tomato paste, stock, tamari, maple syrup and a pinch of salt and pepper and then cook for 10-15 minutes on medium-low heat until everything is soft (and smells wonderful!)
10. Use a stick blender or similar to blend the sauce together until there are no lumps
11. By this point everything should be pretty much coming together: serve the rice in a big bowl, top with the tofu "fillets" and then top further with the sauce

Buon Appetito!