Nutrition and extra info
Nutrition: Per serving
Ingredients
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Rice
r-eye-s
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
For the curry sauce
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
Onion
un-yun
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
Carrot
ka-rot
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
Ginger
jin-jer
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
Turmeric
term-er-ik
Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
Coconut milk
ko-ko-nut mill-k
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
Maple syrup
may-pul sir-rup
The rising spring sap of a number of varieties of maple tree…
For the katsu
Method
First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip the tofu pieces into the flour mixture, then the breadcrumbs, turning until well coated.
When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.
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