Name: Tofu katsu curry
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 2 tbsp plain flour, well seasoned; 4 tbsp coconut yogurt; 125g panko breadcrumbs; 2 x 280g blocks firm tofu, each cut into 4; spray oil; 140g jasmine rice; ½ cucumber, peeled into ribbons; 1 carrot, peeled into ribbons; a handful radishes, thinly sliced; 2 tbsp rice vinegar; 2 tsp vegetable oil; ½ onion, finely chopped; ½ large carrot, sliced; a thumb-sized piece ginger, grated; 2 cloves garlic, crushed; 1 ½ tbsp plain flour; 1 tbsp medium curry powder; 500ml vegetable stock; 1 tbsp soy sauce; ½ tsp runny honey or agave syrup

2 tbsp plain flour
well seasoned
4 tbsp coconut yogurt
125g panko breadcrumbs
2 x 280g blocks firm tofu
each cut into 4
spray oil
140g jasmine rice
½ cucumber
peeled into ribbons
1 carrot
peeled into ribbons
a handful radishes
thinly sliced
2 tbsp rice vinegar

SAUCE

2 tsp vegetable oil
½ onion
finely chopped
½ large carrot
sliced
a thumb-sized piece ginger
grated
2 cloves garlic
crushed
1 ½ tbsp plain flour
1 tbsp medium curry powder
500ml vegetable stock
1 tbsp soy sauce
½ tsp runny honey or agave syrup

Method

step 1
For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.
step 2
Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.
step 3
Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.
step 4
Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.
step 5
Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.
step 6
Divide the rice between plates and top with the tofu, some pickles and finally the sauce.