Tofu Katsu Curry 🍛 Serves 4 Takes 1 hour For the curry sauce: 1 tbsp vegetable oil 1 onion, chopped 1 large carrot, chopped into 1cm-thick slices 2 garlic cloves, crushed 4cm piece fresh ginger, peeled and grated 1 tbsp mild curry powder 400ml coconut milk 200ml vegetable stock 2 tsp sugar For the katsu: 399g pack Tesco Plant Chef Organic Firm Tofu 3 tbsp cornflour 50g panko breadcrumbs 150ml sunflower oil, for frying To serve: 2 x 250g pouches Tesco Microwave Basmati Rice lime wedges 2 spring onions finely sliced 10g fresh coriander, roughly chopped 1. For the curry sauce, heat the oil in a large pan over a low-medium heat. Add the onion and carrot and cook gently for 8-10 mins, until softened and golden. Add the garlic and ginger, cook for a further 1 min, then add the curry powder. Pour in the coconut milk, vegetable stock and sugar, and simmer gently for 15-20 mins until the vegetables are tender. Blend until smooth. Keep warm or reheat when ready to serve. 2. Cut the tofu i...