How To Make Crispy Baked Tofu Katsu Curry {vegan recipe}
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Ingredients

  • 350-400 g firm organic tofu
  • 2 tbsp plain flour
  • /1/2 cup aquafaba
  • 1 large egg
  • 1 cup panko breadcrumbs
  • 1 tbsp oil
  • 1 baking potato
  • 1 cm square, or so
  • 1 medium
  • 5 garlic cloves
  • 3 if quite large
  • 2 cm piece of ginger
  • 1 tbsp flour
  • 1 rounded tbsp
  • 1 level tsp garam masala
  • 800 ml light vegetable stock
  • or broth
  • 1-2 tsp date syrup
  • 2 tbsp
  • 1 tbsp
  • 1 rounded tbsp tomato ketchup
  • 3 bay leaves
  • 1/2 tsp white pepper
  • 1 tbsp rice vinegar or lime juice
  • 3. Add the flour, curry powder and garam masala, and cook for two minutes, stirring occasionally.
  • 5. Put the oven on to 180 fan
  • 6. To finish prepping the tofu, sprinkle the flour and panko crumbs onto two separate plates. Pour the whisked chickpea water or beaten egg into a shallow bowl. I place my coating ingredients in the order of using

Instructions

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