This recipe has easily become one of my favourites. I love to use the curry sauce to make so many different combinations of curry – sweet potato and courgette is one of my fav but you can’t beat pairing it with crispy tofu and aubergines!
Ingredients
For the katsu sauce
- 3 tbsp rapeseed oil
- 2 onions, diced
- 8 cloves of garlic, minced
- 2 inch of ginger, grated
- 6 carrots, chopped
- 2 tbsp mild curry powder
- 2 tbsp plain flour
- 1 tsp garam masala
- 2 tbsp coconut honey
- 2 tbsp soy sauce
- 2 tbsp rice wine vinegar
- 2 bay leaves
- 1 litre vegetable stock
For the battered tofu
- 1 block of tofu, cut into 4
- 60g plain flour seasoned with salt & pepper
- 200ml plant-based milk
- 60g planko breadcrumbs
- 1 tbsp oil
Method
- In a large saucepan, heat the oil and add the onions. Cook for 5 minutes then add the garlic and ginger. Cook for a further 3 minutes, stirring regularly.
- Add the carrots and allow everything to cook for 10 minutes, stirring regularly
- Add the curry powder, garam masala and flour and stir for another 3 minutes. Then add the coconut honey, soy sauce, rice wine vinegar, bay leaves and vegetable stock
- Simmer for 20 minutes, then remove the bay leaf and blend with a hand blender. Set aside on a low heat
- For the tofu, cut into blocks of 4. Dip into the flour, then the milk, then the breadcrumbs*. Place the oil at the bottom of the air fryer and cook for 12 minutes on 180c or oven bake for 20 minutes (spray with a little oil before hand).
- Remove from the air fryer/oven. Serve with rice and salad. Enjoy!
*this step can also be done with any veg of your choice – aubergine is my fav!