Ingredients

Method

• 2 x 349 g cartons Woolworths extra-firm tofu
• 2 free-range eggs, beaten
• ½ cup soya sauce
• 1 T ginger, grated
• 200 g panko breadcrumbs
• sunflower oil, for deep-frying
For the golden curry sauce:
• 1 T oil
• onion, diced
• 1 T garlic, grated
• 1 T fresh ginger, grated
• 1 t fresh turmeric, minced
• 1 T garam masala
• apple, grated
• 3 t soya sauce
• 1 T Worcestershire sauce
• 2 cups beef or vegetable stock
• 1 x 400 ml can coconut cream

Method

Ingredients

1. Cut each piece of tofu into 6 pieces. Mix the eggs with soya sauce and ginger. Carefully dip the tofu into the egg mixture, then toss in the panko crumbs.

2. Heat the oil in a deep saucepan and fry the tofu in batches until golden. Drain on kitchen paper.

3. To make the sauce, heat the oil in a pan. Add the onion and cook over a low heat until soft, then add the garlic, ginger, turmeric and garam masala. Cook for 2 minutes, stirring occasionally.

4. Add the remaining ingredients and simmer uncovered for 20 minutes. Serve in bowls topped with the crunchy tofu.

Find more Asian recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom