Japanese Crumbed Tofu & Golden Curry

You Will Need:

• 1 block firm tofu

• 1 cup panko breadcrumbs

• 1/2 cup all-purpose flour

• 1/2 cup plant-based milk (e.g., soy or almond)

• 2 tablespoons katsu paste

• 1 can (400ml) coconut milk

• 1 cup water

• 1 carrot, thinly sliced

• 1 zucchini, thinly sliced

• 1 cup green beans, trimmed

• 1 tablespoon olive oil

• Cooked rice, for serving

• Salt and pepper, to taste

• Optional: sliced green onions and sesame seeds for garnish

How to make:

1. Prepare the tofu:

   • Drain the tofu and press to remove excess moisture.

   • Cut into 1cm-thick slices.

2. Set up the crumbing station:

   • Place flour in one bowl.

   • Pour plant-based milk into a second bowl.

   • Place panko breadcrumbs in a third bowl.

3. Crumb the tofu:

   • Season tofu slices with salt and pepper.

   • Dip each slice into flour, shaking off excess.

   • Dip into plant-based milk, allowing excess to drip off.

   • Coat with panko breadcrumbs, pressing gently to adhere.

4. Cook the tofu:

   • Heat olive oil in a large frying pan over medium-high heat.

   • Add crumbed tofu slices and cook for 2-3 minutes on each side until golden brown.

   • (Tofu can also be cooked in an airfryer for an even crisper texture)

   • Transfer to a paper towel-lined plate to drain excess oil.

5. Prepare the curry sauce:

   • In a large saucepan over medium-high heat, combine katsu paste, coconut milk and water.

   • Stir until well combined and bring to a simmer.

6. Add vegetables:

   • Add sliced carrot, zucchini, and green beans to the curry sauce.

   • Reduce heat to medium and simmer for 10-15 minutes until vegetables are tender.

7. Serve:

   • Divide cooked jasmine rice among serving plates.

   • Spoon the vegetable curry over the rice.

   • Top with crispy crumbed tofu slices.

   • Garnish with sliced green onions and sesame seeds if desired.