Tofu Katsu | The Tofoo Cookbook | Vegan Recipe
A vegan twist on the Japanese classic, this katsu from The Tofoo Cookbook combines crispy, breaded tofu with a fragrant curry sauce.
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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
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