Crispy Crumbed Tofu with Curry Sauce

Name: Crispy Crumbed Tofu with Curry Sauce
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: Serves: 4–6
Cuisine: Japanese
Ingredients: 4 garlic cloves, finely chopped; 1 onion, chopped; 1 small piece fresh ginger, peeled and finely grated; 3 tablespoons vegetable oil; 1 pinch dried chilli flakes; 1 teaspoon garam masala; 3 teaspoons soft light brown sugar; 600 ml (21 fl oz) hot vegetable stock; 700 g (1 lb 9 oz) extra firm tofu, drained and pressed; 2 tablespoons soy sauce; 4 tablespoons plain (all-purpose) flour; 50 ml (2½ tbsp) non-dairy milk; 3 carrots, diced small; 1 tablespoon medium curry powder; 2 tablespoons plain (all-purpose) flour; 120 g (4¼ oz/2 cups) panko breadcrumbs; sea salt flakes; freshly ground black pepper; 1 teaspoon smoked paprika; vegetable oil, for frying

Preparation info

Serves:
4–6

Difficulty
Easy
Ready in
1 hr 15

Appears in

Easy Vegan

By Sue Quinn

Published 2015

About

This is based on a hugely popular Japanese dish that uses crumbed chicken or pork fillets. I think the tofu works exceptionally well.

Ingredients

For the Curry Sauce

3 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves

Asia
Japan
Main course
Sauce
Spicy
Vegan

Method

For the sauce, heat the vegetable oil in a lidded pan and cook the onion, garlic and ginger until soft. Add the carrots, reduce the heat and sweat for 10 minutes with the lid on. Add the flour, curry powder, garam masala and chilli and cook for 2 minutes. Stir in the stock, sugar and soy. Bring to the boil, reduce the heat and simmer for 20 minutes, or until thick. Purée in a blender or push th