Tofu Katsu Curry

Tofu Katsu Curry

For the curry:

- 1 tbsp sesame oil
- 1 large onion, diced
- 1 tbsp minced garlic
- 2 tbsp freshly grated ginger
- 1 tsp each of red pepper chili flakes, cumin1 tsp paprika
- 1 tbsp mustard powder
- 2 tbsp curry powder
- 2 tbsp tomato paste
- 2 medium carrots, diced
- 1 large sweet potato, peeled and diced
- 1 (14 oz) coconut milk
- 2 cups vegetable stock
- 2 bay leaves
- 1 tbsp each coconut aminos and vegan Worcester sauce
- Salt and pepper

Add the sesame oil to a large pan. Then add in the onion, garlic, ginger, pepper flakes, cumin, paprika, mustard powder, curry powder, and tomato paste. Cook for 5 minutes over medium heat until fragrant, stirring constantly. Add the carrots, sweet potato, coconut milk, veggie stock, and bay leaves. Bring to a simmer, cover and cook for 15 minutes, until the veggies are softened, stirring occasionally. Remove the pan from the heat and take out the bay leaves. Stir in the coconut aminos and Worcester sauce and blend using an immersion blender until smooth. Season to taste with salt and pepper.

Tofu Katsu:

- 400 g tofu, cut into filets
- 1/3 cup cassava flour
- 1/2 tsp each of salt, pepper, dried oregano, and onion powder
- 1/3 cup plant milk
- 1 cup sourdough breadcrumbs

Prepare your breading station. In one bowl combine the breadcrumbs and spices. In a different bowl, mix together the flour and milk until no clumps remain. Slice the tofu into slabs around 1/4 inch in thickness. Dip them in the batter and then the breadcrumbs. Shallow fry them in a skillet with olive oil over medium-high heat for about 5 minutes. Flip onto the other side and fry for about 4 minutes more, until crispy and brown. Serve the curry sauce and the crispy tofu Katsu over a bed of rice and enjoy!