Tofu Katsu Curry – Christine Bailey

Ingredients

• 400g firm tofu
• 75g cornflour
• 30g gluten free plain flour
• 100g gluten free breadcrumbs
• Oil for cooking
• 2tsp olive oil
• 1 onion, chopped
• 2-3 garlic cloves crushed
• 2tsp ginger, grated
• 2 carrots, grated (about 250g)
• 4 mushrooms, chopped
• 1 small apple chopped
• 1tbsp medium curry powder
• 1tsp garam masala
• 2tbsp tamari soy sauce
• 1tbsp rice vinegar / apple cider vinegar
• 1tbsp xylitol or little stevia to taste
• 300ml vegetable stock