Tofu Katsu Curry with Carrot & Radish Pickle

• 1 Jar of Bay’s Kitchen Stir-in Katsu Curry Sauce
• 1 200g Block of extra-firm tofu, drained and pressed
• 50g Dried gluten free breadcrumbs
• 1 Tbsp cornflour
• Sea salt and freshly ground black pepper
• Vegetable oil, for frying
• For the carrot and radish pickle:
• 2 Medium carrots
• 1 Small bunch of radishes
• 2 Tbsp White wine vinegar
• 1 Tsp Caster sugar
• Sea salt and black pepper

To serve :

• Fluffy White rice
• 2-3 Spring onions, green tops only, finely sliced
• Small bunch of coriander

1. To make the carrot and radish pickle, toss all of the ingredients together in a bowl and allow to marinate for 15 minutes. Drain and set aside until ready to serve.

2. To prepare the tofu, slice the block into two rectangular pieces and pat off any excess moisture. Add the cornflour to a small bowl and combine with 4 tablespoons of boiling water. Allow to sit for a few minutes until it thickens. Meanwhile, add the breadcrumbs to another bowl and season generously with salt and pepper.

3. Coat the tofu in the cornflour mix, followed by the seasoned breadcrumbs, using your hands to encourage the breadcrumbs to stick. Repeat the process again, placing the breaded tofu in the cornflour mix and then the breadcrumbs once more.

4. Heat a shallow layer of oil in a frying pan and when hot, add the breaded tofu. Cook on a medium-low heat for 5-6 minutes on each side, or until crisp and golden on the outside and piping hot throughout. Make sure the oil’s not so hot that it burns the breadcrumbs before the tofu is cooked. Remove the tofu from the pan and let rest on some kitchen paper.

5. Empty the Stir-in Katsu Curry Sauce into a saucepan and place over a medium heat. Simmer for a couple of minutes until piping hot.

6. To serve, plate up rice and a few spoonfuls of the pickle. Slice the tofu in strips diagonally and place on top of the rice. Drizzle over the katsu sauce, sprinkle some spring onion and scatter over some coriander.