TOFU KATSU CURRY - Gaz Oakley

Ingredients

• 1 Extra Firm, Large Block Tofu
• 1 cup/120g Plain Flour
• 1 tbs Vegetable Oil
• 1 & 1/2 cup/375ml Water
• 2 cups Panko Breadcrumbs
• 1 tbs Chilli Flakes, I used Gochugaru (Korean chilli flakes)
• 1 tsp Garlic Granules
• 1 cup/250ml Vegetable Oil for frying
• 2 tbs Sesame Oil
• 1 Large Onion, peeled & chopped roughly
• 5 Cloves Garlic, minced
• 1 tbs Fresh Ginger, minced
• 2 Carrots, sliced fine
• 200g/7.02oz Mixed Asian Mushrooms
• 2 Sticks of Celery, chopped into 1cm pieces
• 1 Banana, cut small
• 400g/14oz Baby Potatoes
• 2 tsp Chilli Flakes
• 1 tsp Sea Salt
• 1 tbs Tomato Puree
• 1 Golden Japanese Curry Block (alternative in the method below)
• 2 cups/480ml Vegetable Stock
• 1 can Coconut Milk
• 2 tbs Dark Soy Sauce
• 1 cup/240ml Vinegar
• 10 Radishes, sliced fine
• 1 Red Onion, sliced into rings, fine
• 5 Szechuan Peppercorns
• 3 tbs Caster Sugar
• 2 tsp Mustard Seeds
• 1 tsp Fennel Seeds
• Sticky Jasmine Rice
• Sesame Seeds
• Crispy Onions