KATSU TOFU CURRY

This is the most delicious vegetarian meal I have had for a while. I've seen it mentioned in reviews and it took me a while to find a recipe I could adapt to the ingredients available in my friendly local supermarket. Then, looking for miso paste, I found katsu paste, making it even easier. It's not the quickest meal to prepare, but is worth the effort. 

For the tofu:

1 block firm tofu

2tbsp soy sauce

50g panko breadcrumbs

2tbsp cornflour

sunflower oil for frying

For the sauce:

drizzle of sunflower oil

1 small onion, chopped

1 clove of garlic, crushed

½ carrot, peeled and grated

½ sharp apple, peeled and grated

1½ tsp medium curry powder

2tsp soy sauce

1tbsp katsu paste

+ rice to serve 

To prepare the tofu:
Stand the tofu on its side and cut in half. Cut each half into 3 slices and cut those in half, so you have 12 pieces.

Place between pieces of kitchen roll, with a plate on top and load this with tins to remove the moisture from the tofu.

Then, put the pieces in a bowl, drizzle with soy sauce and stir to coat. 

Set aside while you make the sauce.

To make the sauce:

Heat the oil in a pan and fry the onion for a few minutes until soft. Add the garlic and cook for a minute more. Then add the carrot, apple and curry powder. Cook for a couple of minutes.

Mix the soy sauce, katsu paste and 100ml hot water. 

Pour this in and cook for a couple of minutes.

Place in a blender and whizz but leave with some texture.

Return to the pan and keep warm.

To finish the tofu:

Put the breadcrumbs on a plate. Mix the cornflour with a little water in a shallow bowl.

Take each slice of tofu, dip in the cornflour mixture and then coat in the breadcrumbs.

Heat 1cm of oil in a pan and add the tofu slices in batches.

Cook for 3-4 minutes each side. 

Drain on kitchen paper.

To serve:

Serve with rice and the sauce in a bowl on the side.
Then pour the sauce over the top.