SAVOUR & S I P
Tofu katsu with purple kimchi INGREDIENTS Tofu steaks •200g drained and pressed tofu (smoked tofu is best) •1 tsp curry spice mix (mild korma spices
•1 tsp cornflour, or arrowroot/coconut flour •1 medium aubergine, diced •1 courgette, diced •1 carrot, finely diced •100g green beans, halved •1 tsp sea salt STEP-BY-STEP GUIDE 1. In a hot pan, add olive oil, aubergine, courgettes, carrots, ginger and garlic; cook for three minutes. 2. Add curry spices, tomato puree, tamari, and cook for around two minutes; add the coconut milk, agave syrup and green beans, cover and leave to simmer for five minutes on low heat. 3. Add salt and cornflour, stirring quickly in a figure- of-eight motion, so the cornflour doesn’t lump; cook for one minute. INGREDIENTS Purple kimchi salad •100g purple cabbage •1 tsp garlic powder •1 tsp chilli powder, or chipotle powder •1 tsp salt •75ml apple cider vinegar STEP-BY-STEP GUIDE Shred the cabbage to your liking. Place in a bowl with garlic, chilli, salt and apple cider vinegar. Rub with your hands until soft. MAKE YOUR OWN SPICE MIX • 1 tsp ginger powder • 1 tsp turmeric powder • 1 tsp cumin powder • 1 tsp coriander powder • 1 tsp cinnamon powder • 1 tsp garlic powder • 1 tsp paprika powder
work, or make your own with the recipe below) •100g panko breadcrumbs •20g desiccated coconut •120ml aquafaba (or 1 tbsp flaxseed powder mixed with 4 tbsp water) STEP-BY-STEP GUIDE 1. Slice the tofu to the desired thickness and set aside. 2. Mix the breadcrumbs, desiccated coconut and curry spice, for breading. 3. Dip the tofu steaks in the aquafaba, then into the breadcrumbs – repeat if you need to have a thicker crust – and place on a tray with baking parchment, ready to cook in a 200°C oven for eight minutes. INGREDIENTS Katsu sauce with vegetables •250ml coconut milk •1 tsp agave syrup •60ml tamari or soy sauce •4 tbsp extra virgin olive oil •2 tbsp curry spice mix •1 tbsp tomato puree
•1 tsp grated ginger •1 tsp minced garlic
CAMBSEDITION.CO.UK JANUARY 2022 43
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