Tofu katsu curry recipe | Sainsbury`s Magazine

Ingredients

• 1 x 280g block of extra-firm tofu (we used The Tofoo Co.)
• 1 tbsp cornflour
• 4 tbsp panko breadcrumbs
• 1 tsp curry powder
• 200ml sunflower oil, to fry
• 1 tbsp sunflower oil
• 1 onion, roughly diced
• 1 carrot, roughly chopped into rounds
• 2cm piece root ginger, grated
• 2 garlic cloves, sliced
• 1 tbsp mild curry powder
• 1 x 400g tin coconut milk
• 1 tsp cornflour
• 1 tsp maple syrup
• 2 tsp light soy sauce
• 2 x 250g packs cooked basmati rice
• 2 spring onions, finely sliced
• small handful of coriander, torn
• 1 lime, quartered into wedges