This tofu katsu curry is a brilliant choice if you're looking for a delicious spicy vegan curry. The slightly sweet and spicy Japanese katsu curry sauce is perfect with the crispy breaded tofu slices. Ideal served with rice for a weekend fakeaway.
Press the tofu. If you have a tofu press, follow the instructions to use it. If you don't, wrap the tofu in tea towels or kitchen roll. Put it on a tray and put something heavy on top. Leave it for at least 30 minutes.
While the tofu is pressing, heat some oil in a saucepan. Gently cook the onion, crushed garlic and carrot until slightly browned.
Stir in the flour and spices and cook for a minute. Then add the stock gradually, stirring in a little at a time so it thickens the sauce doesn't make the flour go lumpy.
Simmer for 20 minutes. Then blend with a stick blender. Stir in the sugar and soy sauce. Taste and add a little extra if necessary.
While the sauce is simmering, make the breaded tofu. Slice the tofu into slices about 1cm thick.
Whisk the ingredients for the batter until smooth.
Prepare three bowls. One with flour, one with the batter and one with the breadcrumbs.
Dip the tofu in the flour, then the batter and finally in the breadcrumbs.
Heat about 3 tablespoons of oil in a frying pan. Fry the tofu pieces for about 3-4 minutes on each side.
Serve the tofu with the curry sauce and rice.
Nutritional information is approximate and a guideline only.