Easy Vegan Tofu Katsu Curry with Carrot & Radish Pickle

Ingredients

• 1 Jar of Bay’s Kitchen Stir-in Katsu Curry Sauce
• 1 200g Block of extra-firm tofu, drained and pressed
• 50g Dried gluten free breadcrumbs
• 1 Tbsp cornflour
• Sea salt and freshly ground black pepper
• Vegetable oil, for frying
• 2 Medium carrots
• 1 Small bunch of radishes
• 2 Tbsp White wine vinegar
• 1 Tsp Caster sugar
• Sea salt and black pepper