Tofu katsu curry

2 cm lemongrass optionally

1 carrot

1tsp neural oil

150ml water

1 tsp thai curry paste

200ml coconut milk

1 onion

2 garlic cloves

fresh cilantro

2cm fresh ginger

60g desiccated coconut/coconut flakes

200g firm tofu

salt and pepper to taste

200ml water

neutral oil for frying

chili pepper

10g cornstarch

1 tsp turmeric powder

salt and pepper to taste

70g ap four

rice

Step 1

Start cooking the rice.

Step 2

For the tofu katsu, in one bowl combine flour, cornstarch, water and seasonings, in separate bowl prepare coconut flakes/desiccated coconut. dip tofu in liquid, then coat in coconut.

Step 3

Heat the vegetable oil in a skillet over medium heat. once hot, add tofu and cook until golden brown and crispy on both sides (about 2-3min per side).

Step 4

After frying, blot with a paper towel to remove excess oil.

Step 5

For the curry, heat curry paste/powder and turmeric powder with neutral oil, add chopped vegetables, pilled and chopped ginger, chopped lemongrass (optionally), stew with water ~20 mins until veggies soft, add coconut milk and stew again for about 10 mins. blend until smooth.