Vegan tofu katsu curry

🥘 Ingredients

• sunflower oil 2 tbsp
• onion 1
• fresh root ginger 15g
• garlic 2 cloves
• medium curry powder 1 tsp
• ground turmeric ½ tsp
• ground star anise ½ tsp
• flaked sea salt
• freshly ground black pepper
• plain flour 15g
• vegetable stock 275ml
• tomato purée 2 tsp
• soft light brown sugar 1 tsp
• extra-firm tofu 280g
• cornflour 2 tbsp
• panko breadcrumbs 40g
• coconut yoghurt 25g
• sunflower oil 6 tbsp
• freshly cooked rice

Sauce

1. 1

   Heat sunflower oil in a saucepan and cook onion for 5 minutes , or until softened and lightly browned. Add fresh root ginger and garlic and fry for a few seconds more.
2. 2

   Add medium curry powder , ground turmeric , and ground star anise and season with flaked sea salt and freshly ground black pepper . Cook for 1 minute . Sprinkle over plain flour and stir well. Gradually add vegetable stock , stirring constantly.
3. 3

   Add tomato purée and soft light brown sugar and bring to a simmer. Cook for 5 minutes , stirring occasionally. Remove from the heat and blend with a stick blender until smooth. (If you don’t have a stick blender, cool for a few minutes and blend in a food processor.)

Tofu

1. 1

   Cut extra-firm tofu into six even slices. Spread cornflour over a small plate and sprinkle panko breadcrumbs over another plate. Dust one of the tofu slices lightly in cornflour, then brush with coconut yoghurt .
2. 2

   Turn the tofu in the breadcrumbs to coat on all sides, then transfer to a tray lined with baking paper. Repeat the process with the remaining tofu slices.
3. 3

   Pour sunflower oil into a large frying pan and set over a medium heat. Using a palette knife, gently lower the tofu slices into the hot oil. Cook for 2-3 minutes on each side, or until the breadcrumbs are crisp and golden-brown. You may need to do this in batches. Drain the tofu on kitchen paper.
4. 4

   Meanwhile, warm the sauce, adding a little extra water if needed. Divide freshly cooked rice between two shallow bowls or plates and top with the tofu. Pour over a little of the sauce and serve the rest separately.