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 into 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 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. Into one, add flour. Into 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 fluffy. Then, 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!