Ingredients
For the katsu curry sauce:
4 tsp coconut oil
1 onion, finely chopped
1 apple, peeled and finely chopped
1 carrot, finely chopped
3 garlic cloves, crushed
1 tbsp freshly grated root ginger
4 tsp curry powder
1 tbsp garam masala
1 tsp Chinese 5 spice
½ tsp salt
½ tsp black pepper
250 ml vegetable stock
3 tbsp soy sauce
2 tbsp rice wine vinegar
1 tbsp mirin
1 tsp cornflour
1 tsp sesame oil
2 tbsp vegetable oil
2 tbsp sesame seeds
For the tofu:
1 pack of Cauldron Organic Tofu, drained and pressed for 20 minutes
4 tbsp cornflour
¼ tsp salt
¼ tsp black pepper
4 tbsp aquafaba (the liquid from a can of chickpeas), whisked until stiff peaks
100g panko breadcrumbs
100ml vegetable oil, for frying
For the quick pickled vegetables:
4 radishes, thinly sliced
1 carrot, peeled into ribbons
125 ml rice wine vinegar
½ tsp salt
To serve:
4 portions of microwaveable rice
2 spring onions, thinly sliced
1 tbsp black sesame seeds
