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nauraka
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Curry:
Tofu:
Side salad:
FRY the onion, garlic, ginger and apple in 3 Tbsp vegan butter
Stir in 4 Tbsp flour, 1 ½ Tbsp curry powder and 1 Tbsp tomato paste
Add 650ml water, 1 Tbsp soy sauce, 1 Tbsp ketchup, 1 Tbsp agave or maple syrup and salt to taste
Simmer for around 10mins and then blend until smooth
Taste test and add more seasoning if needed
Cut the tofu into filets
Mix 4 Tbsp corn starch with salt, pepper and paprika
Dip the tofu in 5 Tbsp plant milk and then coat in the corn starch mixture
Bread the tofu with panko breadcrumbs
Fry the breaded tofu in oil until crispy
Slice the cucumber and red onion, chop the cilantro
Mix the cucumber, onion, cilantro, 5 Tbsp white vinegar and 3 Tbsp agave with salt
Serve the tofu katsu, curry sauce and quickles with rice