Toasted Black Sesame Tofu Katsu

Ingredients

For the Katsu Sauce:

1 medium carrot, chopped

½ large onion, chopped

2 garlic cloves, chopped

1 inch piece fresh ginger, grated

1 tbsp medium curry powder

200 ml coconut cream

70 ml vegetable stock

2–3 tsp soy sauce (to taste)

2 tsp agave or golden syrup

For the Tofu:

280g super firm tofu (1 block)

Cornflour (for dredging)

Oat milk (or any plant milk)

Sesame seeds (black or white - I just prefer the look of the black in this)

Breadcrumbs (preferably panko)

Neutral oil for shallow frying

For the Bowl:

1 cup frozen edamame, defrosted

½ cucumber, thinly sliced (mine looks pink as i dressed it in red cabbage pickle!)

tender step broccoli

Rice noodles

Instructions

1. Make the Katsu Sauce

Heat a splash of oil in a pan over medium heat.

Sauté the carrot, onion, garlic and ginger for 8–10 minutes until soft.

Stir in the curry powder and cook for 1 minute.

Add coconut cream, stock, soy sauce and syrup. Simmer for 20–25 minutes until soft and slightly reduced.

Blitz until smooth, then taste and adjust seasoning if needed. Keep warm.

2. Prepare the Tofu

Slice tofu into 2 cm slabs and pat dry.

Mix cornflour and oat milk in one bowl, and mix sesame seeds and breadcrumbs in another bowl - dip the tofu first in the cornflour mix then the breadcrumbs.

Shallow-fry in hot oil on each side until golden and crisp. Drain on kitchen paper.

3. Cook the Noodles and Veg

Steam broccoli until just tender (around 3–4 minutes).

Prepare rice noodles according to packet instructions, then drain and rinse.

Toss the cucumber slices in a splash of vinegar. Warm the edamame. Enjoy