Sweet Potato, Broccoli and Tofu Katsu with Curry Sauce - Vegetarian Society

Ingredients

• 500g sweet potato
• 1 tbsp vegetable oil
• 1 medium onion, finely chopped
• 1 tsp shichimi togarashi spice blend
• 80g broccoli, cut into small pieces
• 1 tbsp water
• 100g pressed tofu, diced
• 1 tsp plain white flour
• 100g plain white flour
• 1 medium free-range eggs, beaten
• 100g panko breadcrumbs
• 300ml vegetable oil, if deep frying
• 3 cloves garlic, crushed
• 3cm piece ginger, peeled and grated
• 2 medium carrots, finely diced
• 2½ tsp mild curry powder
• 400ml coconut milk
• 1½ tbsp tomato ketchup,
• 2 tbsp soy sauce
• 6 tbsp rice vinegar
• ½ tbsp soy sauce
• 2 tbsp white caster sugar
• ½ cucumber, cut into small pieces
• 100g radish, sliced
• 200g fine beans, topped, tailed and cut in half
• 1 tsp toasted sesame oil
• 1 tsp soy sauce
• 1 tsp white sesame seeds
• 300g sushi rice
• black sesame seeds
• A few sprigs fresh coriander
• A few pieces spring onion, roughly chopped