Coconut Tofu Katsu Curry

Method

Place red onion1 and cucumber1 in a bowl and pour over rice vinegar3 tbsp, sugar2 tsp, and white sesame seeds1 tsp. Scrunch everything to coat and leave to pickle, mixing occasionally while you prepare the curry.

Heat saucepan over medium heat with vegetable oil1 tbsp. Add onion1 and carrot1 with a pinch of sea salt1 tsp and cook down until soft and starting to caramelise. Stir through garlic4 cloves and ginger2cm for 2 minutes, then add turmeric1 tsp and curry powder2 tbsp and plain flour1 tbsp. Stir in tomato paste1 tbsp, soy sauce1 tbsp, and brown sugar1 tbsp. Pour in coconut milk400ml and vegetable stock350ml and bring to a low simmer. Use a hand blender to blend until smooth. Taste to season.

Drain tofu500g and slice into 1cm thick rectangles. Place plain flour4 tbsp, sea salt1 tsp, and plant-based milk150ml in a bowl and whisk to a smooth batter. Place panko breadcrumbs50g, desiccated coconut25g, and black sesame seeds1 tbsp in a shallow bowl. Dip the tofu slices in the batter to coat, shaking off any excess, then dip in the crumb mix until coated on all sides. Transfer to a tray while you repeat with the remaining tofu. Add enough vegetable oilabout 0.5cm to coat the base of a pan and bring to a high heat, testing if a few breadcrumbs sizzle. Lay the tofu slices into the pan until crispy and golden, then flip over and fry the other side. Transfer to a tray lined with kitchen paper and repeat with the remaining slices, careful not to overcrowd the pan.

Divide the curry between bowls alongside cooked rice. Top with slices of the fried tofu and pickled vegetables. Top with fresh cilantro5g and serve with wed