Ingredients

For the Sauce

An Onion

Inch of Ginger

4 Crushed Garlic Cloves

2 Peeled and Sliced Carrots

Inch of Grated Ginger

1 Tbsp Curry Powder

1/4 Tsp Ground Turmeric

1/2 Tsp Garam Masala

1 Tbsp Mirin, or use maple syrup

2 Tbsp Soy Sauce

1 Tbsp Tomato Puree

550ml Vegetable Stock

Tofu

550g Extra Firm Tofu

2 Tbsp Plain Flour

50ml Almond Milk (Unsweetened)

1 Cup Panko

Salt and Pepper

To Serve

Basmati Rice

2 Spring Onion

Fresh Coriander

Instructions

Heat a tbsp of oil in a large frying pan on medium heat. Dice and add the onion. Stir and let it cook for a few minutes. Add the garlic, ginger and carrot. Let cook for few minutes. Add the turmeric, curry powder and garam masala. Stir and cook for a minute. Add the mirin, soy sauce, tomato puree and vegetable stock and leave to simmer for 10-15 minutes.  

Move to a blender and blitz until smooth. Put in the pan on a low heat and leave for later. In three separate bowls place the flour, milk and breadcrumbs. Add little salt and pepper to breadcrumbs. Cut the tofu into 4 slice. Pat them dry with paper towel. Place the tofu into the flour, the milk and lastly the breadcrumbs. Make sure each tofu is well coated, then shake off and put excess panko aside.

In a frying pan add 3 tbsp vegetable oil on medium heat. Place the breaded tofu in the pan once hot. Fry on each side for a few minutes until golden brown. Use some tongs to carefully flip the tofu onto sides until golden brown all over. Place on some kitchen paper to soak up any excess oil.

Cook the rice in accordance with packet instructions while the tofu is cooking. Slice the breaded tofu and serve with the rice and curry sauce. Top with some fresh coriander and spring onion slices before serving.