Ingredients
For the curry
1 tablespoon vegetable oil
1 medium onion (I used a shallot) finely chopped
2 garlic cloves finely chopped
1 inch piece of ginger (grated)
1 teaspoon curry powder
½ teaspoon Chinese 5 spice
½ teaspoon turmeric
1 teaspoon salt
1.5 tablespoons plain flour
400 ml of vegetable stock
2 teaspoons tomato puree
1 teaspoon brown sugar
For the tofu
Vegetable oil for deep frying
1 block of tofu cut into 4 pieces
Panko breadcrumbs
2 eggs (beaten)
Plain flour
Pinch of paprika
Pinch of Salt
1. Heat oil in a pan and add the onion, add the curry powder, turmeric and Chinese 5 spice. Once the spices start to become aromatic add the onion, fry until the onion is soft.
2. Add the garlic, ginger, salt and fry for a minute until well mixed
3. Sprinkle the flour and stir until well combined
4. Slowly pour in the stock, stirring continuously
5. Add the tomato puree and sugar and bring the mixture to a simmer.
6. Let the sauce simmer on gentle heat for around 5 minutes
7. Remove from the heat and blend the sauce with a stick blender until completelt smooth
8. Pat the tofu slices with kitchen towel to soak up any excess water
9. Make three stations, one plate with flour, paprika and salt, a bowl with the beaten eggs and a third plate with the panko bread crumbs
10. Heat the oil needed for deep frying
11. Dip a slice of tofu first in the flour mixture (shake off any excess flour) then the egg and then coat in the breadcrumbs. Make sure the tofu is fully covered at each stage.
12. Add the tofu to the hot oil and deep fry until golden on both sides (couple of minutes on each side)
13. Remove from the fried tofu from the oil and place on kitchen towel to soak up excess oil
14. Serve the tofu with the sauce and rice. Top with chopped green onions and coriander
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