Tofu Katsu Curry

Sauce

• 1 carrot, chopped
• 1 shallot, chopped
• 3 cloves garlic minced
• 1 thumb sized ginger diced
• 2 tbsp curry powder
• 2 tbsp tomato paste
• 700 ml vegetable stock
• 1 bay leaf
• 1 tbsp arrowroot powder
• 1/2 tsp ground cinnamon
• 2 tbsp Pureharvest Organic Rice Syrup
• 2 tbsp Pureharvest Coco Quench
• 1 Tbsp liquid amino acids

Crumbed Tofu

• 1 block tofu
• 1/2 cup spelt flour

Dredge

• 1 can full fat coconut milk
• 1 Tbsp Pureharvest Coco Quench
• 1/2 tsp salt

Breadcrumb

• 5 slices stale bread, made into breadcrumbs
• 1/2 tsp mixed herbs
• 1 pinch salt & pepper

Optional garnish

• spring onion
• sesame seeds
• chilli

1. Sauce:
   Heat a pan over medium heat with 2 tbsp olive oil. Add the carrot, shallot, garlic, ginger and sauté for 10 minutes.

2. Next, add curry powder, tomato paste and cook until fragrant. Pour in the the vegetable stock along with the arrowroot flour. Add remaining ingredients and simmer for 20 minutes. 
   Remove the bay leaf from the sauce and transfer the mix to a blender and blend until smooth. Transfer sauce back to the pan and allow to further reduce. Once sauce is at desired consistency, move onto making the crumbed tofu.

3. Prepare the ‘crumbing station’
   Place flour in one bowl, in a second bowl mix together the dredge ingredients, in a third bowl mix the breadcrumb and seasonings.

4. Slice the tofu into squares/rectangles. Start by coating the tofu in the flour, shaking off any excess. Dip the floured tofu in the wet mix followed by the bread crumb coating. Repeat this process until all tofu is used.

5. Heat a pan over high heat with enough olive oil to cover the base of the pan, shallow fry the crumbed tofu for 5 minutes on each side or until golden and crispy. 

6. Serve the crispy tofu on a bed of rice, spoon over the sauce and top with sesame seeds, chilli and thinly sliced spring onion.