Crispy crumbled tofu With curry sauce

This is a Japanese dish that uses chicken or pork fillets.. why not turn into a Tofu dish dish which works exceptionally well.



3 tablespoons olive oil

1 onion, chopped

4 garlic cloves, finely chopped

1 small piece fresh ginger, peeled and finely grated

3 small carrots, diced small

2 tablespoons plain gluten free (optional) flour

1 tablespoon medium curry powder

1 teaspoon garam masala

1 pinch dried chilli flakes

600 ml (21fl oz) hot vegetables stock

3 teaspoon soft light brown sugar

2 tablespoons soy sauce


700 g (1lb 9 oz) extra firm tofu, drained and pressed

50 ml (2 ½ tbsp) non-dairy milk

4 tablespoons plain gluten free (optional) all-purpose flour

120 g(4 ¼ oz /2 cups) Panko gluten-free (optional) breadcrumbs

Sea salt flakes

Freshly ground black pepper

1 teaspoon smoked paprika

Olive oil, for frying


For the sauce, heat the olive oil in a lidded pan and cook the onion, garlic and ginger until soft. Add the carrots, reduce the heat and sweat for 10 minutes with the lid on. Add the flour, curry powder, garam masala and chilli and cook for 2 minutes. Stir in the stock, sugar and soy. Bring to the boil, reduce the heat and simmer for 20 minutes, or until thick. Purée in a blender or push through a sieve if you prefer a smooth sauce. Alternatively, leave the sauce chunky. Set aside. Cut the pressed tofu into 1 cm (1/2 inch) slices. Put the milk, flour and breadcrumbs in a separate shallow bowls. Season the flour with salt and pepper and mix the paprika into the breadcrumbs. Dip a slice of tofu in the flour, then in the milk and finally dredge in the breadcrumbs. Repeat for the rest the tofu. Heat enough olive oil in a frying pan to come 5 cm (2 inches) up the sides and fry the crumbled tofu over a medium-high heat until golden on both sides. Remove and drain on paper towels.

By Sue Quinn.