On medium heat, add a tablespoon of oil in a large frying pan.
Finely chop the onion and put it into the pan.
Stir and cook for a few minutes, then add the grated ginger, crushed garlic, and sliced carrot.
Cook for 5 more minutes before adding the curry powder, garam masala, and turmeric. Stir and cook for an extra minute.
Pour in the mirin, soy sauce, tomato puree, and vegetable stock, letting the mixture simmer for 10-15 minutes until the carrot becomes tender.
Transfer the mixture to a blender or use a hand blender to achieve a smooth consistency, approximately 30 seconds.
Put the blended mixture in the pan over low heat for later use. Keep the consistency of the sauce by adjusting the water quantity as you need.
Set up three separate bowls for flour, milk, and breadcrumbs. Season the breadcrumbs with salt and pepper.
Cut the tofu into rectangular slices and pat them dry with a paper towel.
Coast the tofu in flour, milk, and breadcrumbs, ensuring thorough coating at each stage. Shake off excess breadcrumbs and set aside each tofu slice.
In a frying pan, heat 2-3 tablespoons of vegetable oil and put on medium-high heat. Fry the breaded tofu slices and make sure each side is golden brown. Fry the sides carefully and place on kitchen paper using tongs to absorb any excess oil.
While the tofu is cooking, prepare rice.
Diagonally slice the fried tofu using a sharp knife and serve with rice and curry sauce.
Garnish with fresh coriander, sliced spring onion.
Description: Crispy tofu coated in panko breadcrumbs, served with a rich and flavorful Japanese curry sauce.
Ingredients
Directions
On medium heat, add a tablespoon of oil in a large frying pan.
Finely chop the onion and put it into the pan.
Stir and cook for a few minutes, then add the grated ginger, crushed garlic, and sliced carrot.
Cook for 5 more minutes before adding the curry powder, garam masala, and turmeric. Stir and cook for an extra minute.
Pour in the mirin, soy sauce, tomato puree, and vegetable stock, letting the mixture simmer for 10-15 minutes until the carrot becomes tender.
Transfer the mixture to a blender or use a hand blender to achieve a smooth consistency, approximately 30 seconds.
Put the blended mixture in the pan over low heat for later use. Keep the consistency of the sauce by adjusting the water quantity as you need.
Set up three separate bowls for flour, milk, and breadcrumbs. Season the breadcrumbs with salt and pepper.
Cut the tofu into rectangular slices and pat them dry with a paper towel.
Coast the tofu in flour, milk, and breadcrumbs, ensuring thorough coating at each stage. Shake off excess breadcrumbs and set aside each tofu slice.
In a frying pan, heat 2-3 tablespoons of vegetable oil and put on medium-high heat. Fry the breaded tofu slices and make sure each side is golden brown. Fry the sides carefully and place on kitchen paper using tongs to absorb any excess oil.
While the tofu is cooking, prepare rice.
Diagonally slice the fried tofu using a sharp knife and serve with rice and curry sauce.
Garnish with fresh coriander, sliced spring onion.
