Spinach (boiled and chopped into bite-size pieces)
50g
Canned kidney beans (drained)
150g
Vegetable oil
15g
Water
400ml
Coconut milk
150ml
【Tofu Katsu】
Tofu
300g
Salt
Pinch
Black pepper
Pinch
【A】
Flour
60g
Water
75ml
Panko breadcrumbs (vegan)
As needed
Deep frying oil
As needed
Cauliflower rice
200g x 5
Radish
As needed
Mesclun greens
As needed
Directions
Cut the sweet potato into bite-size pieces. Boil the spinach and drain. Drain the canned kidney beans.
Heat the vegetable oil in a pan, add 【1】 and stir-fry for 5 minutes.
Add water and bring it to a boil. Turn down the heat after the water comes to a boil. Cook the ingredients for 15 minutes until tender.
Turn off the heat and add the S&B Vegan Curry Mix in Flakes. Mix until the flakes are dissolved. Turn on the heat again. Add the coconut milk and mix well until the curry thickens while cooking over low heat for 3 minutes.
【Tofu Katsu】
Wrap the tofu in kitchen paper and heat in a microwave oven (600 W) for 2 minutes. Remove the used paper and wrap the tofu with new paper and leave it for about 30 minutes to allow the excess moisture to drain.
Sprinkle salt on the surface, and coat the tofu with flour, 【A】, and panko in this order. Deep-fry the breaded tofu in 180℃ (356℉) oil until golden.
Put cauliflower rice onto a plate and serve with the curry sauce over it, topped with 【Tofu Katsu】 Garnish with radish and mesclun greens, as desired.
