The crunchiest katsu about.
If you don't have a blender, just pass the sauce through a sieve and serve the veg on the side.
- 2 x 280g Naked Tofoo - £4.00
- 3 Carrots - £0.18
- 1 Onion - £0.10
- 2 Cloves of Garlic - £0.20
- Knob of Ginger - £0.10
- 4 Teaspoons Curry Power - £0.85
- 1 Teaspoon Garam Masala - £0.85
- Breadcrumbs - £0.40
- Flour - £0.40
- 1 Veggie Stock Cube - £0.40
- 1 Tablespoon Agave Nectar - £1.00
- Soy Sauce - £0.60
- 1 Tin Chickpeas - £0.40
- 400g Basmati Rice - £0.50
- Total Cost - £9.98
- Grate carrots and finely chop your onion. Grate a big knob of ginger and crush your garlic.
- Add it all to a wide pan with a splash of oil. Fry until soft. At this point, add your curry powder and garam masala. Stir them in. Then add a tablespoon of flour. Mix it in.
- Dissolve a veggie stock cube in 600ml water and pour that in to the vegetables. Mix it in, and then add 3 tablespoons of soy sauce and a tablespoon of agave. Stir it in, and bubble the sauce for 2-3 minute until thickened. At this point, turn off the heat, and blitz the katsu curry sauce with a blender until very smooth. Set aside.
- Get your rice on (follow pack instructions).
- Tofoo time. Slice each of your cubes of tofoo in to 6 even pieces.
- Get 3 bowls out. In to one, add flour. In to the next, add the water from a tin of chickpeas. In to the last, add your breadcrumbs. Get a whisk and beat up the chickpea water until it is white and fluff. Then, dip you tofoo in the flour, then the chickpea froth, then the breadcrumbs.
- Pour some vegetable oil in a pan. Once it is hot, add your tofoo in batches. When it is golden brown on one side (3-4 minutes), flip it.
- Serve the tofoo on top of your steaming rice. Pour the katsu sauce over the top and tuck in!