Real vegetarian food, served in an imaginary world...

Thursday, 6 June 2019

Vegetarian Delirium - KATSU TOFU CURRY

This is the most delicious vegetarian meal I have had for a while. I've seen it mentioned in reviews and it took me a while to find a recipe I could adapt to the ingredients available in my friendly local supermarket. Then, looking for miso paste, I found katsu paste, making it even easier. It's not the quickest meal to prepare, but is worth the effort. 

For the tofu:
1 block firm tofu
2tbsp soy sauce
50g panko breadcrumbs
2tbsp cornflour
sunflower oil for frying

For the sauce:
drizzle of sunflower oil
1 small onion, chopped
1 clove of garlic, crushed
½ carrot, peeled and grated
½ sharp apple, peeled and grated
1½ tsp medium curry powder
2tsp soy sauce
1tbsp katsu paste

+ rice to serve 

To prepare the tofu:
Stand the tofu on its side and cut in half. Cut each half into 3 slices and cut those in half, so you have 12 pieces.
Place between pieces of kitchen roll, with a plate on top and load this with tins to remove the moisture from the tofu.
Then, put the pieces in a bowl, drizzle with soy sauce and stir to coat. 
Set aside while you make the sauce.

To make the sauce:
Heat the oil in a pan and fry the onion for a few minutes until soft. Add the garlic and cook for a minute more. Then add the carrot, apple and curry powder. Cook for a couple of minutes.
Mix the soy sauce, katsu paste and 100ml hot water. 
Pour this in and cook for a couple of minutes.
Place in a blender and whizz but leave with some texture.
Return to the pan and keep warm.

To finish the tofu:
Put the breadcrumbs on a plate. Mix the cornflour with a little water in a shallow bowl.
Take each slice of tofu, dip in the cornflour mixture and then coat in the breadcrumbs.
Heat 1cm of oil in a pan and add the tofu slices in batches.
Cook for 3-4 minutes each side. 
Drain on kitchen paper.

To serve:
Serve with rice and the sauce in a bowl on the side.
Then pour the sauce over the top.

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