Tofu Katsu Curry

A few years ago, I remember everyone seemed to become obsessed with Katsu Curry, but I could never find a gluten and dairy free version to try.

I recently came across a recipe for a free from Katsu sauce which I have altered to reduce the salt, fat and sugar content.

I tried this with both Tofu and breaded chicken, so it can work well for all your guests!

Tofu Katsu Curry (Serves 2)

Ingredients

1 large white onion, diced
1 large carrot, diced
1 tbsp sesame oil
2 tsp medium curry powder
1/2 tsp ginger puree
1 tsp garlic puree
1 1/2 tsp tamari
Juice of 1/2 a lemon
350ml vegetable stock
2 tsp garam masala
1 tsp agave nectar
1 tbsp cornflour
1/2 pack firm tofu, cubed


Method

1. Place the tofu on a baking tray and oven cook at 190 degrees C for 20 minutes whilst you make the sauce. 
2. Heat the oil in a large pan, saute the carrot and onion until slightly soft. Add the ginger and garlic, mix through. 
3. Add the tamari sauce and curry powder and stir well. 
4. Pour in the vegetable stock, remove from the heat. Using a hand blender, pulse until smooth.
5. Add the agave, lemon juice and garam masala and mix through on a low heat. 
6. In a small bowl, mix the cornflour with 2 tbsp of cold water and pour in to the sauce, continue to stir the curry sauce on a low heat until slightly thickened. 
7. Remove your tofu from the oven and plate up with cooked rice of your choice.