crispy crumbed tofu

WITH CURRY SAUCE

This is based on a hugely popular Japanese dish that uses crumbed chicken or pork fillets. I think the tofu works exceptionally well.

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SERVES: 4–6

PREPARATION: 30 minutes

COOKING: 45 minutes

FOR THE CURRY SAUCE

3 tablespoons vegetable oil

1 onion, chopped

4 garlic cloves, finely chopped

1 small piece fresh ginger, peeled and finely grated

3 carrots, diced small

2 tablespoons plain (all-purpose) flour

1 tablespoon medium curry powder

1 teaspoon garam masala

1 pinch dried chilli flakes

600 ml (21 fl oz) hot vegetable stock

3 teaspoons soft light brown sugar

2 tablespoons soy sauce

FOR THE REST OF THE DISH

700 g (1 lb 9 oz) extra firm tofu, drained and pressed

50 ml (2½ tbsp) non-dairy milk

4 tablespoons plain (all-purpose) flour

120 g (4¼ oz/2 cups) panko breadcrumbs

sea salt flakes

freshly ground black pepper

1 teaspoon smoked paprika

vegetable oil, for frying

For the sauce, heat the vegetable oil in a lidded pan and cook the onion, garlic and ginger until soft. Add the carrots, reduce the heat and sweat for 10 minutes with the lid on. Add the flour, curry powder, garam masala and chilli and cook for 2 minutes. Stir in the stock, sugar and soy. Bring to the boil, reduce the heat and simmer for 20 minutes, or until thick. Purée in a blender or push through a sieve if you prefer a smooth sauce. Alternatively, leave the sauce chunky. Set aside.

Cut the pressed tofu into 1 cm (½ inch) slices. Put the milk, flour and breadcrumbs in separate shallow bowls. Season the flour with salt and pepper and mix the paprika into the breadcrumbs.

Dip a slice of tofu in the flour, then in the milk and finally dredge in the breadcrumbs. Repeat for the rest of the tofu. Heat enough vegetable oil in a frying pan to come 5 cm (2 inches) up the sides and fry the crumbed tofu over a medium–high heat until golden on both sides. Remove and drain on paper towels.

Serve the tofu with the curry sauce spooned over or on the side for guests to help themselves.