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Vegan tofu katsu curry
Fruit and vegetables
1
onion
, finely chopped
2
garlic
cloves, sliced
15g/½oz fresh root
ginger
, peeled and finely chopped
1
spring onion
, thinly sliced on the diagonal
1 tsp thin strips fresh root
ginger
Tins, packets and jars
15g/½oz
plain flour
freshly cooked
rice
Cooking ingredients
2 tbsp
sunflower oil
1 tsp medium
curry powder
½ tsp ground
turmeric
½ tsp ground
star anise
or Chinese five-spice
275ml/9½fl oz
vegetable stock
(made with ½ cube)
2 tsp
tomato purée
1 tsp soft light
brown sugar
flaked sea salt and freshly ground
black pepper
2 tbsp
cornflour
6 tbsp sunflower or groundnut
oil
Dairy, eggs and chilled
280g/10oz extra-firm
tofu
, well drained
25g/1oz coconut
yoghurt
Other
40g/1½oz
panko breadcrumbs
or dry white breadcrumbs
Back to recipe
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