Ingredients

Step by step

1. Remove as much moisture from the tofu as possible, using a tofu press if you have one. Alternatively, wrap it in a couple of layers of kitchen paper, place it on a baking tray with another solid baking tray on top and weigh it down with a couple of books or a heavy pan. Press for at least 1 hour. Slice the tofu block horizontally into 4 slices around 1cm thick, then set aside on kitchen paper.
2. For the curry sauce, heat 1 tablespoon of sunflower oil in a wok or high-sided frying pan over a high heat, then stir-fry the onion, carrot and ginger for 2-3 minutes until beginning to soften. Add the garlic and curry powder and cook for a further minute. Reduce the heat slightly and pour in the coconut milk and cornflour. Stir to combine and cook for 10 minutes, stirring occasionally. Stir in the maple syrup and soy sauce, then remove from the heat. Transfer to a blender or food processor, and blitz on high until completely smooth. Keep warm or reheat when ready to serve.
3. In a wide bowl, whisk the cornflour with 4 tablespoons of hot water, then allow to stand for a few minutes until gelatinous. Mix the breadcrumbs with the curry powder and a pinch of salt, then place on a plate.
4. Dip each slice of tofu fully into the cornflour mixture, then into the panko breadcrumbs, ensuring all surfaces are coated. Press the breadcrumbs firmly onto the tofu.
5. Heat 200ml sunflower oil in a frying pan until hot. Using tongs, shallow-fry the tofu for 3-4 minutes on each side until crisp and golden. Remove from the pan and keep warm between sheets of kitchen paper. Sprinkle with a little extra sea salt.
6. Heat the rice and divide between 4 serving bowls. Pour over the curry sauce and top with the tofu, sliced into strips. Scatter with the spring onions and coriander, and serve with wedges of lime.