For the Katsu Tofu
1/2 pack tofu (roughly 1/2 Lb 225g) cut into triangles roughly 1/2cm thick
1/2 cup non-dairy milk
1 tbs chili sauce (optional)
1 tsp soya sauce
1 tsp mustard
1/2 cup plain flour
3/4 cup Panko Breadcrumbs
1 tsp sesame seeds
1 tsp nutritional yeast
1 tsp mixed herbs (basil, oregano, thyme, paprika)
1. Mix the wet ingredients together and marinade the tofu for at least half and hour, or overnight.
2. Preheat your oven to 400 degrees and line a baking sheet with baking parchment.
3. Place the flour in one bowl and sift the rest of the dry ingredients together in another bowl.
3. Take the tofu out of the marinade and dredge in the flour, then quickly transfer to the second bowl and coat with the breadcrumbs. Lay carefully on your prepared baking sheet and repeat with the rest of the pieces.
4. Bake for 30 minutes, turning over half way to crisp up both sides.
For the Curry Sauce
3 tbs neutral oil (sunflower, canola or the like)
2 sticks of celery cut into small pieces
1 apple (peeled) and cut into small chunks)
1″ piece of fresh ginger (minced)
1 fresh green chilli (seeded and minced)
1 heaped tbs plain flour
2 cups stock or water
2 tbs tomato ketchup
1 tbs curry powder (for homemade see below)
2 tbs soya sauce
1/4 cup coconut milk
1. Heat 1 tablespoon oil in a heavy-bottomed saucepan and sauté the celery until it begins to soften, then add the apple and sauté for another few minutes. Add the chili and ginger and stir for another minute. Remove the contents of the pan to a small bowl and set aside.
2. In the same pan heat the remaining 2 tablespoons of oil over a low heat, then stir in the flour. Keep stirring for another minute to toast the flour, then add 1/4 cup of the stock, the ketchup and curry powder. Cook, stirring frequently for 5 minutes until the liquid has almost dried up and the tomato paste is cooked. If the sauce is a little lumpy, don’t worry, you’re going to blend it in the end anyway.
3. Now add the rest of the stock, the soya sauce and coconut milk. Cover, and cook over low heat for a further twenty minutes, or until the sauce has thickened to your desired consistency. Take off the heat and blend with a hand-held blender.
For the Curry Powder (makes a small jar)
3 tbs cumin seeds
2 tbs coriander seeds
1 tsp ginger
2 tsp tumeric
1/2 tsp cayenne pepper
1. in a small frying pan lightly toast the cumin and coriander seeds. Set aside too cool, then grind in a clean coffee grinder with the other spices. Store in an air-tight container and it’ll keep fresh for 4-5 months, though it gradually loses its potency.