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

1. 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.
2. Add the carrots and allow everything to cook for 10 minutes, stirring regularly
3. 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
4. Simmer for 20 minutes, then remove the bay leaf and blend with a hand blender. Set aside on a low heat
5. 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).
6. 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!