This is based on a hugely popular Japanese dish that uses crumbed chicken or pork fillets. I think the tofu works exceptionally well.
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 through a sieve if you prefer a smooth sauce. Alternatively, leave the sauce chunky. Set aside.
Cut the pressed tofu into
Serve the tofu with the curry sauce spooned over or on the side for guests to help themselves.
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