Ingredients
Main Ingredients
- 600g firm tofu
- 4 tbsp LKK Premium Soy
- ½ cup cornstarch flour
- 1 ½ cup water
- 1 ½ cups panko crumbs
- 1 cup vegetable oil
- ½ cup radish, sliced
- 1 spring onion, finely sliced
- 1 tbsp furikake
- Cooked rice to serve
- SAUCE:
- 92g S&B Golden Curry Sauce
- 1 tbsp vegetable oil
- ½ onion, sliced finely
- 1 tsp ginger
- 2 tsp Obento mirin
- 2 tsp Obento rice wine vinegar
- 1 tsp LKK Premium soy
- 720ml water
Method
- Cut the tofu into 4 large square steaks, place into a shallow dish, cover with 4 tbsp of soy and set aside.
- Using a saucepan, bring vegetable oil to medium heat, then add in onions, cooking for 4-5 minutes. Add in water, ginger, mirin, rice wine vinegar and soy. Bring to boil, then reduce to simmer for 10 minutes.
- In a container, mix together the water and cornstarch to make a slurry. In a separate container, add the panko crumbs.
- Lightly coat a piece of tofu in the cornstarch, then cover in panko crumbs, ensuring the whole piece is coated well. Repeat for each piece of tofu.
- In a frypan, add in 1 cup vegetable oil on a medium heat. Shallow fry the tofu until golden brown (about 2-3 minutes each side). Remove from frypan and drain on wire rack.
- Place S&B Golden Curry Sauce cubes into the water mixture, stirring constantly for 5 minutes whilst the sauce starts to thicken.
- Divide rice between 4 bowls, sprinkle with furikake, add in tofu, sliced radish and top with finely sliced spring onion.
- Enjoy!
Product used in recipe
- S&B - Golden Curry Mild
- TCC - Coconut Milk