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Step 1
Heat 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is shimmering, add onion and sauté until translucent. About 2-3 minutes.
Step 2
Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
Step 3
Add curry powder and turmeric powder. Sauté for 30 seconds until fragrant. Add the flour and combine. Cook for 30 seconds to remove a raw flour taste.
Step 4
Pour in the vegetable broth and whisk to combine well and eliminate lumps. Reduce the heat and add the coconut milk, tamari, maple syrup, and salt. Cook for a few minutes until the curry thickens a bit. If it's too thick, thin it out with a splash of broth or water. Taste and adjust flavor if needed.
Step 5
Transfer to a blender and blend on high until smooth. Set aside, but leave the top on to keep warm. Alternatively, you can transfer to a small pot, cover with a lid and place on stove over low heat. Wipe out the large pan to reuse for tofu.
Step 6
Cut the pressed tofu into 4-5 even slices, then prepare a breading station with three bowls big enough to fit the tofu. In the first bowl, add the flour. Then the second bowl, add the milk. In the final bowl, combine the bread crumbs with granulated garlic, nutritional yeast, salt, and pepper.
Step 7
Place one slice of tofu in flour and coat on all sides. Now dunk in the milk, and finally into the bread crumbs to coat all sides. Press the slice gently to ensure it's coated well.
Step 8
Heat a frying pan on medium heat for a few minutes. When fully heated, add the oil and wait until it shimmers. Now add the breaded tofu to the pan and fry for 3-4 minutes on each side until golden brown. Flip with a sturdy spatula. Give it time to fully brown before flipping or it may stick.
Step 9
Transfer the tofu to a paper towel-lined plate to absorb any excess oil.
Step 10
Slice the tofu diagonally and place it on a bed of rice. Pour the curry sauce over top or on the side. Garnish with spring onion and cilantro leaves. Serve with salad greens. Enjoy!
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