Tofu Katsu | The Tofoo Cookbook | Vegan Recipe

Ingredients

• 2 x 280g packs Naked Tofoo, drained, dried and each block sliced into 6 pieces
• 75g plain flour
• the drained water from 1 x 400g can chickpeas
• 200g panko breadcrumbs
• 2-4 tbsp vegetable oil
• basmati rice, to serve
• 2 tbsp vegetable oil
• 2 onions, finely chopped
• 2 carrots, peeled and diced
• 2 garlic cloves, crushed
• 4cm piece of fresh ginger, peeled and grated
• 2 tsp ground turmeric
• 4 heaped tbsp mild curry powder
• 2 tbsp plain flour
• 600ml vegetable stock
• 200ml coconut milk
• 2 tsp light soy sauce
• 2 tsp caster sugar, to taste