Crispy Tofu Japanese Curry

• Produce

  • 1 Brown onion
  • 2 Garlic cloves
  • 1 tsp Ginger, fresh
  • 1 Julienne carrots to serve
  • 1 Shallots or spring onions to serve

• Refrigerated

  • 1 Crispy tofu
  • 1/4 cup Soy or almond milk

• Canned Goods

  • 1 1/2 cups Vegetable stock

• Condiments

  • 1 1/2 tsp Rice syrup or honey
  • 3 tbsp Tamari

• Pasta & Grains

  • 1 Rice to serve

• Baking & Spices

  • 1 tsp Curry powder
  • 2 tbsp Flour
  • 1 tsp Garam masala
  • 2 tbsp Plain flour

• Oils & Vinegars

  • 1 tsp Rice vinegar
  • 2 tbsp Vegetable oil
  • 1 Vegetable oil to shallow fry

• Other

  • 1/3 cup Panic crumbs (vegan
  • 300 g Rams medium to firm (momen tofu

Found on mygoodnesskitchen.com

Description

Directions

• To make the curry sauce, heat the vegetable oil in a pan over medium-high heat.
• Add the onion, ginger and garlic and sauté until tender, around 3 minutes.
• Add curry powder and stir until fragrant.
• Stir in flour and cook for 1 and half minutes.
• Slowly whisk in the stock, add the soy sauce and rice syrup and simmer stirring occasionally for 10 minutes or until sauce thickens.
• Stir in rice vinegar and garam masala and keep warm.
• To make the crispy tofu, turn tofu out on to a kitchen towel to drain.
• Slice tofu block in to 1cm (approx 1/2 inch) thick slices.
• Put flour on a plate, the milk in a medium bowl and the Panko crumbs on another plate. Sit them beside each other with a large plate at the end to put the finished crumbed tofu.
• Roll each slice of the tofu in the flour, then the milk and finally roll in the crumbs.
• Heat enough oil to fill a fry pan 1/2 inch. Test heat by flicking some cold water in, if it sizzles, its ready.
• Shallow fry the tofu for around 2 minutes on each side or until golden. Place on kitchen paper to drain.
• To serve, place a few good spoons of steamed rice on to a plate or in a bowl, place the crumbed tofu around and spoon a curry sauce over. Serve with fresh shallots and carrot