tofu katsu curry

ingredients

for the curry sauce

• 1 onion, chopped

• 1 large carrot, chopped
• 2 garlic cloves, crushed
• 2cm piece ginger, grated 
• ½ tbsp curry powder
• ¼ tsp ground turmeric
• 200ml coconut milk
• 2 tsp Sweet Freedom FRUIT SYRUP

for the katsu

• 3 tbsp cornflour

• 300-400g extra firm tofu
• 200g dried breadcrumbs

other

• ½ large cucumber, peeled into ribbons
• 1 carrot, peeled into ribbons
• handful of coriander leaves
• lime wedges
• cooked brown rice

make

1. 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 salt and pepper until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated.
2. Arrange the breaded tofu on a baking sheet and bake at 180°c fan for 20-25 minutes until golden.
3. Meanwhile, make the curry sauce. Heat a pan on medium-high and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Use splashes of water to deglaze the pan as needed. 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, fruit syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins.
4. When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. Taste and add more salt, FRUIT SYRUP or some lime juice, if you like. Keep warm.
5. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.

Big thanks to @limes_pickmeup for this wonderful recipe and pic!