Crispy Tofu Katsu Curry

Ingredients

2 portions of cooked rice 

1 400g block tofu slice down the centre lengthways 

Batter

50g plain flour 

80ml almond milk or any other non-dairy milk 

Pinch of salt 

1 tsp pepper 

2 slices of bread blended to make breadcrumbs

4-6 tbsp oil of choice to fry 

Sauce 

350 ml almond milk or other non-dairy milk 

5 tbsp lifeforce smooth almond butter 

1.5 tbsp curry spice 

1 tbsp tomato paste 

1 tbsp tamari sauce or soya sauce

Serve with 

Pickled cucumber

Herbs 

Scallions 

Leafy greens 

Method

Slice the tofu and wrap in some kitchen paper or a tea towel. Place a weight (book/saucepan etc) on top to help strain out any excess liquid for about 15-20 mins.

Batter

In a large flat bowl combine the flour, almond milk, and seasoning.

Place the tofu in the bowl and coat in the mix, turning to cover all sides letting it absorb into the tofu.

Afterward coat the tofu in the breadcrumbs pressing them in with your fingertips all over.

Get your frying pan ready over high heat and add a good helping of oil. Once it’s sizzling add the tofu and cook for about 3-4 minutes ether side until it’s a lovely golden-brown colour.

Sauce

In a saucepan add the almond milk, almond butter, curry spice, tomato paste, and tamari and combine well.

Place the saucepan over medium-high heat until it comes to a steady simmer.

Stir and let simmer for about 12-15 minutes it will be thickening up throughout this time.

Remove from the heat and let sit for 5-8 minutes where it will thicken even more! It should be a thick curry consistency.

Serve up by adding your cooking rice sliced breaded tofu, any additional toppings, and drizzling over your lovely almond curry sauce!