This popular dish is originally from Japan. I have put my own little spin on it and have veganised and healthified it. It has some different flavours mingled in there amongst the traditional katsu flavours.
Press the tofu to remove any extra moisture. For the tofu marinade (which is optional) mix 4 tablespoons water with the other marinade ingredients and pour it over the tofu. Marinate for 1 to 2 hours.
Preheat the oven to 180 C / Gas 4. Chop the tofu up into chunks and place on a baking tray. Bake in the oven until lightly browned, about 8 to 10 minutes.
Next up, mix all the tofu batter ingredients minus the breadcrumbs in a bowl.
Take the tofu chunks out of the oven and let them cool slightly before covering them completely in batter. Roll the battered chunks in the breadcrumbs and place on a baking tray. Bake in the oven until the breadcrumbs are golden, about 10 minutes.
For the sauce heat oil in a large pan and gently cook the onion, garlic and ginger until softened. Add all the spices, carrots and tomato puree. Add the coconut milk and stock and allow it to simmer on a medium heat for around 10 minutes. Add the rest of the ingredients and pour into a blender. Blitz up the the sauce to make it thick and smooth. If it becomes too thick, add a splash of water or nut milk.
Place the sauce back into the pan and simmer until thickened, around 10 to 15 minutes. Serve with cooked brown rice, the tofu chunks, kimchi and salad and sprinkle some spring onions on top.