Tweak the spices to make as hot or as mild as you like!
Extra firm tofu
4 garlic cloves
1 inch of ginger
1 tbsp curry powder
1/4 tsp ground turmeric
1/2 tsp garam masala
1 tbsp mirin (or maple syrup)
2 tbsp soy sauce
1 tbsp tomato puree
550ml vegetable stock
Unsweetned almond milk
Heat a tbsp of oil in a large frying pan on medium heat. Finely dice the onion and add.
Stir and let cook for a few minutes, then add the crushed garlic, grated ginger and peeled and sliced carrot.
Let this cook for 5 minutes then add the curry powder, garam masala and turmeric. Stir and cook for a further minute.
Add the mirin, soy sauce, tomato puree and vegetable stock and leave to simmer for 10-15 minutes. The carrot should be soft.
Transfer to a blender or use a hand blender to blitz until smooth, around 30 seconds.
Place it back in the pan on a low heat and leave for later. If you want the sauce a bit thinner, add some extra water.
In three separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
Cut the tofu into 4 slices so they are rectangular in shape. Use a paper towel to pat them dry.
Place the tofu into the flour, then the milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs and place to the side until each tofu slice is coated.
In a frying pan add 2-3 tbsp vegetable oil on medium-high heat. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan. Fry on each side for a few minutes until golden brown. To fry the sides, use some tongs to carefully flip the tofu onto its side until golden brown all over. Place on some kitchen paper to soak up any excess oil.
Whilst the tofu is cooking, cook the rice according to packet instructions.
Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce.
Top with some fresh coriander, sliced spring onion and a side salad!