- 2 tbsp rapeseed oil or vegetable oil
- 200g cooked rice (we used basmati)
- ¼ large cucumber , peeled into ribbons
- 1 carrot , peeled into ribbons
- handful of mint leaves or coriander leaves, or both
- lime wedges , to serve
For the curry sauce
- 1 tbsp rapeseed oil or vegetable oil
- 1 onion , chopped
- 1 large carrot , chopped
- 1 large garlic clove , crushed
- 2cm piece ginger , peeled and grated or finely chopped
- ½ tbsp curry powder , mild or medium
- ¼ tsp ground turmeric
- 200ml coconut milk
- 2 tsp maple syrup (or honey if not cooking for vegans)
For the katsu
- 1 tbsp cornflour
- 280–300g block firm tofu
- 200g dried breadcrumbs
- First, make the curry sauce. Heat the oil in a pan and cook the onion and carrot until soft and starting to caramelise, about 8 mins. Add the garlic and ginger and sizzle for another minute or so, then stir in the curry powder and turmeric. Once the spices are warmed through, add the coconut milk, maple syrup and 100ml water. Season well, cover and simmer over a low heat for 20 mins, topping up with more water if it gets too thick.
- Meanwhile, slice the tofu in half through the centre. Carefully cut each piece into four triangles. In a wide bowl, mix the cornflour with 3 tbsp water and some seasoning until combined. Put the breadcrumbs in a second bowl. Dip a tofu piece into the flour mixture, then the breadcrumbs, turning until well coated. If the crumbs are not sticking well make the cornflour mixture a little bit thicker and try again. Press firmly.
- When the carrot in the curry sauce is soft, blitz using a stick or tabletop blender. If the sauce is too thick, add a little more water. Taste and add more salt, maple syrup or some lime juice, if you like. Keep warm.
- Heat the oil in a frying pan and cook the tofu for 4-5 mins on each side until golden and hot through. To serve, put the rice in bowls and top with the curry sauce, crispy tofu, the cucumber and carrot ribbons, herbs and lime wedges.