Tofu Katsu Curry

This is much more than just a Chinese-style chip shop curry sauce and the crispy breadcrumb block of tofu is the perfect ingredient to be smothered by it.

Ingredients 
serves 4

for the katsu sauce 
1 tbsp groundnut oil (or vegetable oil)
1 onion, finely chopped
5 garlic cloves, chopped
2 medium carrots, peeled and finely chopped
2 tbsp plain flour
600ml vegetable stock
2 tsp honey
1 tbsp soy sauce
1 tsp rice wine vinegar
1 bay leaf

for the mild curry powder
2 tsp ground cumin
2 tsp ground coriander 
2 tsp turmeric
1/2 tsp ground ginger
1/2 tsp chilli powder
1/2 tsp white pepper

for the tofu
250g firm tofu, (1 block) drained
250g Panko breadcrumbs
150g Cornflour or plain flour
2 tsp salt
2 tsp ground white pepper
2 eggs
2 tbsp groundnut oil

to serve
240g sushi rice
2 spring onions, finely sliced


Method

Prepare the tofu by standing the block on its edge and cut in half so you create slabs or "cutlets" about a 1cm thick.  Wrap them in kitchen paper and leave to rest for as long as possible to absorb the excess moisture.

On a plate add the cornflour and season with the salt and pepper. Mix well. Onto another plate pour add the whisked eggs.  Then on a third plate place the panko breadcrumbs.

Place the tofu in the flour making sure the block is completely covered. Shake any excess off. Then place it in the egg, making sure the egg sticks to the all flour. And finally place the tofu in the breadcrumbs and cover with the breadcrumbs, gently pressing down to get maximum coverage. 

Repeat with the second block of tofu.  Keep in the fridge whilst you prepare the sauce.

In a large pan add the oil and heat over a medium temperature. Add the garlic and then the onion, frying them for a minute or two. Then add the carrots and reduce the temperature to low. Place a lid on the pan and cook for 10 minutes, stirring occasionally.

One the veg has softened and began to caramelised add the flour and the mild curry blend.  Stir well to incorporate the flour and continue to cook for another minute.  

Gradually add the stock, stirring as you go so you avoid forming any lumps. Then add the bay leaf, soy sauce, honey and rice wine vinegar.  Bring to a boil then reduce the heat and simmer uncovered for 20 minutes.  The sauce should reduce to a thick sauce but not come too dry. Cover with a lid to retain moisture if it appears to thicken too quickly or top up with more stock.

Once cooked allow the sauce to cool a little. Next you can either push the sauce and all the veg through a sieve or pour it all into a blender and blitz it into a smooth thick sauce.  

Taste and adjust the flavour to achieve the right balance by adding more soy sauce, honey, vinegar, curry powder etc. Return the sauce to a pan and cover with a lid.

In a large frying pan add the oil and heat to a high temperature. Carefully place the tofu and fry until golden brown before turning it over to do the other side.

Place the tofu on a baking tray lined with parchment paper and keep warm in the oven on a medium temperature of around 160C.

Meanwhile cook the rice as per the instructions on the packet. The sushi rice I used recommended bringing a litre of water to a boil, add the rice and reduce to a low temperature and simmer for 18 minutes.  Sushi rice releases a lot of its glutinous properties and it soon becomes a gloopy sticky consistency. 

To serve, briefly dry the tofu cutlets on kitchen paper, mould the rice into a mound by using a small bowl, cut the tofu into 1cm slices, and then in half lengthways, making it easier to eat them with chopsticks if you prefer. Sprinkle the dish with spring onion and then either pour the curry sauce over half the tofu or serve in a separate serving bowl.