SpiceTheWorld

Breadcrumbs  | Paratha | Tandoori Marinade | Tofu Rogan Josh | Spiced Tea | Tofu Bhuna | Red Chilli Relish | Green Tofu Curry | Tofu Katsu Curry  |

Text Print

Ingredients

2 Tablespoon Vegetable Oil

½ Onion, finely chopped

½ Carrot, sliced

3 Cm Ginger, grated

2 Garlic Cloves, crushed

2 Tablespoon Plain Flour

1 Tablespoon Curry Powder

500 Millilitre Vegetable Stock

1 Tablespoon Soy Sauce

½ Teaspoon Honey

2 Tablespoon Plain Flour, seasoned

4 Tablespoon Coconut Yoghurt

125 Gram Panko Breadcrumbs

560 Gram Firm Tofu, cut into squares

Spray Oil

140 Gram 140

½ Cucmber, sliced into ribbons

1 Carrot, sliced into ribbons

6 6, thinly sliced

2 Tablespoon 2

Method

Heat the oven to 200C/fan 180C/gas 6.

Now for the sauce, heat the vegetable oil in a pan and cook the onion, carrot.

Now add a pinch of salt for flavour.

Next add the ginger and garlic, and cook for a few minutes.

Now add in the flour and curry powder.

Now cook for another 2 minutes, stirring constantly.

Gradually add the vegetable stock while stirring until you have a smooth sauce.

Simmer for 15 minutes until thickened.

Then add the soy and honey, and use a hand blender to whizz up to a smooth sauce.

Next put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third.

Coat each piece of tofu in float, yogurt and then breadcrumbs.

Now put the tofu onto a rack above a baking tray and spray each piece with oil.

Bake for 20-25 minutes or until golden and crisp.

Meanwhile put the jasmine rice into a pan with 280ml of water and a pinch of salt.

Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes.

Then leave to steam with the lid on for 10 minutes.

While this cooking is going onplace the cucumber, carrot and radishes into a bowl.

Add the rice vinegar and a pinch of salt to flavour.

Divide the rice between plates and top with the tofu, some salad and finally the sauce.

Print