≡ Vegan Recipes +

Japanese Crispy Tofu (Curry)           SOURCE       MYGOODNESSKITCHEN.COM           INGREDIENTS 2 tablespoons vegetable oil 1 brown onion, finely sliced 1 teaspoon grated fresh ginger 2 garlic cloves, minced 1 teaspoon curry powder 2 tablespoons plain flour 1 1/2 cups vegetable stock 3 tablespoon tamari 1 1/2 teaspoons rice syrup or honey 1 teaspoon rice vinegar 1 teaspoon garam masala   [Crispy Tofu] 300 grams medium to firm tofu (momen) 1/4 cup soy or almond milk 2 tablespoons flour 1/3 cup panko crumbs (vegan)   vegetable oil to shallow fry   [to serve]   rice   shallots, sliced diagonally   bok choy INSTRUCTIONS     To make the curry sauce 1.   Heat the vegetable oil in a pan over medium-high heat. 2.   Add the onion, ginger and garlic and sauté until tender, around 3 minutes. 3.   Add curry powder and stir until fragrant. 4.   Stir in flour and cook for 1 and half minutes. 5.   Slowly whisk in the stock, add the soy sauce and rice syrup and simmer stirring occasionally for 10 minutes or until sauce thickens. 6.   Stir in rice vinegar and garam masala and keep warm.     To make the crispy tofu 1.   Turn tofu out on to a kitchen towel to drain. 2.   Slice tofu block in to 1cm (approx 1/2 inch) thick slices. 3.   Put flour on a plate, the milk in a medium bowl and the Panko crumbs on another plate. Sit them beside each other with a large plate at the end to put the finished crumbed tofu. 4.   Roll each slice of the tofu in the flour, then the milk and finally roll in the crumbs. 5.   Heat enough oil to fill a fry pan 1/2 inch. Test heat by flicking some cold water in, if it sizzles, it's ready. 6.   Shallow fry the tofu for around 2 minutes on each side or until golden. Place on kitchen paper to drain.     To serve 1.   Place a few good spoons of steamed rice on to a plate or in a bowl, place the crumbed tofu around and spoon a curry sauce over. 2.   Serve with fresh shallots and carrot.