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 Garlic Cloves - £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 of Chickpeas - £0.40
400g of 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.
Add your curry powder and garam masala. Stir them in. Add a tablespoon of flour and mix it in.
Dissolve a veggie stock cube in 600ml of water and pour into the pan. Mix it in. Add 3 tablespoons of soy sauce and a tablespoon of agave. Stir it in. Let the sauce bubble away for 2-3 minute, until thickened.
Turn off the heat and blitz the katsu curry sauce in a blender until very smooth. Set aside.
Get your rice on (follow pack instructions).
Tofoo time. Slice each of your cubes of tofoo into 6 even pieces.
Get 3 bowls out. Add flour to one. Add the water from a tin of chickpeas to the second. Add breadcrumbs to the third. Whisk the chickpea water until it is white and fluffy.
Dip your 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!