Tofu Katsu Curry

Ah the vegan life of always trying to find new, interesting ways to prepare tofu ;) This one seemed worth a try!

Recipe

Tofu

1 block extra-frim tofu

1 tbsp cornstarch

1/4 c panko bread crumbs

1 tsp curry powder

Curry

1 onion, diced

1 carrot, roughly chopped

1 inch ginger, grated

2 garlic cloves, sliced

1 tbsp curry powder

1 can (400g) coconut milk

1 tsp cornstarch

1 tsp maple syrup

2 tsp soy sauce

Rice, green onion, lime wedges, other veggies

• Press the tofu - like an hour, really get at it! Then slice into thin squares.
• Heat some oil in a skillet, and stir fry the onion, carrot & ginger until softening. Then add the garlic and curry powder.
• Then add the coconut milk and cornstarch, and stew for 10 minutes or so. Then add the syrup and soy sauce, and remove from heat.
• Blend the curry sauce until smooth.
• For the katsu, whisk the cornstarch into 4 tbsp hot water. Mix the panko & curry powder on a plate. 
• Heat oil in a skillet. Dip the tofu in the cornstarch, then coat with bread crumbs. Shallow fry a few minutes per side, until golden.
• Serve some rice *and veggies) in bowls with the curry powder over and tofu on top!

Notes

A bit fancier, but worth it! Main note is, you may need more panko depending on how you slice the tofu and the total surface area you have. I'd recommend not holding back ;)

Need to add a picture when we have the crispy tofu on top and not buried under the curry sauce - was still good but got to preserve that crispiness!