A light, tasty, balanced meal you’ll want to make again and again!
Makes 5 servings
Katsu sauce:
Light taste olive oil
2 clove garlic, crushed (optional)
1 red onion, finely sliced (optional)
1 Granny Smith apple, peeled, cored and chopped
2 carrots, peeled and chopped
1 tbsp grated ginger
1 cup water
1 tbsp white miso paste
1 tbsp tamari or gluten free soy sauce
2 tbsp real maple syrup
1 tbsp mild curry powder
1 tbsp garam masala
1 tbsp rice wine vinegar
Salt to taste
Method:
If using onion and garlic, fry off well in a little olive oil. Add ginger and fry for a minute. Add in apple and carrots with water, and simmer covered until everything is soft. If some of the water has evaporated, you may need to add a little more. When everything is soft, add to a blender with the other ingredients and blend until smooth. Be careful if it is still very hot.
Crumbed tofu:
500gm firm tofu, rinse and pat dry
1 tbsp tamari or soy sauce
1 tsp sesame oil
½ cup gluten free flour
1 tbsp mild curry powder
½ tsp salt
¼ cup gluten free flour and 1 cup water
200gm gluten free cornflakes – about ½ a box
500ml sunflower or other neutral oil for frying
Method:
Slice the tofu into desired sized pieces: I find cutting the block in half, then into 8-10 pieces worked well. Add tamari and sesame oil to the tofu, set aside and prepare the remainder of crumbing ingredients.
Get yourself 3 bowls or trays:
Bowl 1: ½ cup GF flour, 1 tablespoon mild curry powder, ½ tsp salt
Bowl 2: ¼ cup GF flour, 1 cup water. I found this thickened after a couple of minutes. Depending on the brand of flour, you may need a little more water.
Bowl 3: Food process corn flakes very quickly until a little fine. You don’t want a powder, so take care not to over process.
In this order:
Place tofu into Bowl 1 and flour evenly.
Then place into Bowl 2.
Repeat flour(1) and wet wash(2).
Then place into Bowl 3, coating well.
Heat oil in a large frying pan on medium to high heat. Cook until golden brown on each side and set onto a tray with paper towel.
Other accompaniments:
Pan fried bok choy and fresh cucumber salad:
2x bok choy, cut into ¼ and washed well
1 Lebanese cucumber, thinly sliced
Seasoning:
A little olive Oil fry frying
2 tbsp tamari or soy sauce
1 tbsp maple syrup
1 tsp sesame oil
Method:
Pan fry bok choy in a little oil and cover with a lid. When slightly wilted, add half of the seasoning sauces as above.
Mix sliced cucumber with the other half of the seasoning sauces.
Top with:
Toasted white sesame seeds
Thinly sliced spring onion spring onion
Vegan aioli with a dash of rice vinegar and maple mixed into it is also nice but optional.
Serve with your prefered steamed rice.
By Louise
@prasadam_eats on Instagram