NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 340g
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Heat up sesame oil in a large skillet.
Add onion with garlic and ginger. Cook until onion is translucent.
Add carrot, curry powder and turmeric. Cook for 1 minute.
Stir in coconut milk, maple syrup, tomato paste, vegetable stock, soy sauce and rice wine vinegar. Bring to boil then reduce to a medium-high heat and cook until carrot is fork-tender.
Transfer to a blender and blitz until creamy. Transfer back to skillet and keep on low heat while preparing the tofu.
Press out all of the liquid from the tofu. Cut into 12 squares.
Mix together panko bread crumbs, flour, cornflour, curry powder and salt.
Pour soy sauce into a bowl. Dip each tofu into a bowl of soy sauce, then press hard into the bread mix, making sure to completely coat the tofu in the mixture.
Heat sesame oil in a pan and shallow fry the tofu until crispy.
When the tofu is done, remove it from the pan. Dish up four bowls with rice, pour over katsu sauce and place tofu squares on top of the sauce. Garnish with cracked pepper and spring onions.