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crispy crumbed tofu with curry sauce recipe

Written on Thursday, October 27, 2016 | 7:54:00 AM




SERVES: 4–6
PREPARATION: 30 minutes
COOKING: 45 minutes

Ingredients : 
FOR THE CURRY SAUCE
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 1 small piece fresh ginger, peeled and finely grated
- 3 carrots, diced small 
- 2 tablespoons plain (all-purpose) flour
- 1 tablespoon medium curry powder
- 1 teaspoon garam masala 
- 1 pinch dried chilli flakes
- 600 ml (21 fl oz) hot vegetable stock
- 3 teaspoons soft light brown sugar 
- 2 tablespoons soy sauce 

FOR THE REST OF THE DISH
- 700 g (1 lb 9 oz) extra firm tofu, drained and pressed
- 50 ml (2½ tbsp) non-dairy milk
- 4 tablespoons plain (all-purpose) flour
- 120 g (4¼ oz/2 cups) panko breadcrumbs
- sea salt flakes
- freshly ground black pepper
- 1 teaspoon smoked paprika 
- vegetable oil, for frying

Preparation Method :
1) For the sauce, heat the vegetable oil in a lidded pan and cook the onion, garlic and ginger until soft. Add the carrots, reduce the heat and sweat for 10 minutes with the lid on. Add the flour, curry powder, garam masala and chilli and cook for 2 minutes. Stir in the stock, sugar and soy. Bring to the boil, reduce the heat and simmer for 20 minutes, or until thick. Purée in a blender or push through a sieve if you prefer a smooth sauce. Alternatively, leave the sauce chunky. Set aside.

2) Cut the pressed tofu into 1 cm (½ inch) slices. Put the milk, flour and breadcrumbs in separate shallow bowls. Season the flour with salt and pepper and mix the paprika into the breadcrumbs. 

3) Dip a slice of tofu in the flour, then in the milk and finally dredge in the breadcrumbs. Repeat for the rest of the tofu. Heat enough vegetable oil in a frying pan to come 5 cm (2 inches) up the sides and fry the crumbed tofu over a medium–high heat until golden on both sides. Remove and drain on paper towels.

4) Serve the tofu with the curry sauce spooned over or on the side for guests to help themselves.

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