← Nouns Cooking · Plant-Based

Ingredients

• 1 tbsp neutral oil, for the sauce
• 1 Onion, chopped
• 2 Carrot, chopped
• 3 cloves Garlic, crushed
• 3 cm piece Ginger, grated
• 2 tbsp mild curry powder
• 1 tsp Garam masala
• ½ tsp Ground turmeric
• 2 tbsp plain flour (for the sauce)
• 600 ml vegetable stock
• 1 tbsp Soy sauce
• 1 tbsp Maple syrup
• 1 tbsp Ketchup
• 600 g extra-firm tofu, pressed and cut into 1.5 cm slices
• 60 g plain flour (for the batter)
• 150 ml unsweetened plant milk
• 100 g Panko breadcrumbs
• 6 tbsp neutral oil, for shallow-frying
• 300 g short-grain or jasmine rice
• 2 Spring onion, sliced, to serve
• 2 tbsp pickled ginger, to serve (optional)

Method

1. Rinse the rice and cook according to the packet; keep it covered and warm.
2. For the sauce, heat 1 tbsp oil in a saucepan over medium heat and cook the onion and carrots for 8–10 min, until soft. Add the garlic and ginger for 1 minute, then the curry powder, garam masala, turmeric and 2 tbsp flour for another minute.
3. Gradually whisk in the stock, then add the soy sauce, maple syrup and ketchup. Simmer for 15 min, until the carrots are very soft, then blend until smooth. Keep warm, loosening with water if it gets too thick.
4. Pat the tofu dry and season with salt. Whisk the 60 g flour and the milk into a smooth batter in one shallow dish and put the panko in another. Dip each slice in batter, then press firmly into the panko to coat.
5. Heat the frying oil in a large frying pan over medium-high heat. Fry the tofu in batches for 2–3 min a side, until deep golden and crunchy, then drain on kitchen paper.
6. Slice the katsu, lay it over the rice and pour the curry sauce alongside. Top with spring onions and pickled ginger.

Tips

• For less oil, spray the coated tofu with oil and bake at 200°C (400°F), turning once, until golden.
• The sauce freezes well and is great with roasted veg or crispy aubergine too.

Sources

Written in our own words after cross-checking these recipes:

Jamie Oliver Jamie Oliver BBC Good Food