Tofu Katsu in Goan Coconut Simmer Sauce

Preparation

1. Slice tofu into rectangles and then into squares. Then slice each square diagonally from corner to corner leaving you with two triangles. Spread the tofu triangles out on a baking sheet. You should get around 20 tofu triangles from your block of tofu.
2. In a shallow dish, add all purpose flour, curry powder and garlic powder and mix together.
3. Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then add soy milk up to the 1 cup line. Let it curdle and then pour it out into a second shallow dish.
4. In a third shallow dish, add breadcrumbs, salt and pepper and mix together.
5. Take each tofu triangle and roll it in the flour mix. Then roll it in the buttermilk and then roll it in the breadcrumbs. Make sure each tofu triangle is well coated. Place each crumbed tofu triangle back onto the baking tra
6. In a frying pan on medium to high heat, add sesame oil and let it heat up until hot. Sprinkle a few breadcrumbs into the hot oil. If they sizzle nicely then the oil is ready.
7. Add 6 tofu triangles (or however many will comfortably fit in your pan). They should sizzle when they hit the pan. Fry for a minute and a half or until golden brown on the bottom and then flip them over and fry on the other side. When they are golden brown on each side, place them onto a tray lined with paper towels to soak up any excess oil. Repeat until all your tofu is cooked. Top up the sesame oil as needed for each batch of tofu.
8. Heat simmer sauce according to package instructions. Pour into bowl with basmati rice & nestle pieces of tofu katsu in sauce. Enjoy!

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