Step 1

Cut the tofu into 4 large slices. Place them in a shallow dish with 4 tbsp of soy sauce (or tamari), flipping them to the other side from time to time. Set aside to allow the tofu to infuse with the soy sauce.

Step 2

Heat up 2 tbsp of oil in a frying pan with a matching lid. Add diced onion and sauté until almost translucent. Add garlic and a minute or two later add ginger. Fry for another minute or two stirring frequently.

Step 3

Add the sliced carrot, diced apple, curry powder and garam masala. Stir around and fry off for a minute or two.

Step 4

Dissolve 1 tbsp of miso paste in 1 cup of warm water and add it to the pan.

Step 5

Simmer, on low heat (with a lid on) for about 10-15 minutes until the carrots and apples become soft.

Step 6

Transfer to an upright blender or use a stick blender to make a smooth, thick sauce. Season with tamari or soy sauce, rice vinegar and mirin. Add more water if the sauce is too thick.

Step 7

Prepare 2 large plates and one shallow bowl. Place flour on the first plate. Pour the aquafaba into a bowl and put the breadcrumbs mixed with ¼ tsp of salt onto the second plate. Alternatively, you could skip the flour and instead of using aquafaba prepare an egg substitute by whisking ½ cup corn flour / corn starch with ½ cup of water. If that's what you decide to use, be aware than corn flour tends to drop to the bottom of the dish so you'll need to give it a good stir before coating each piece of tofu.

Step 8

Fill a small frying pan or the bottom of a wok with frying oil and let it heat up.

Step 9

Coat each piece of tofu in flour, then in aquafaba and finally coat it in the breadcrumbs. Press the breadcrumbs into the tofu and shake each piece gently before putting it into the hot oil to allow excess breadcrumbs to come off. If using a cornflour solution, coat each piece in the cornflour mixture and then in the breadcrumbs.

Step 10

Once the oil heats up, it's important that it is hot enough (a breadcrumb thrown into it should sizzle immediately), fry each piece of tofu for about 2 minutes on each side - until the coating becomes golden brown. Place the freshly fried pieces on a plate lined with a kitchen towel to get rid of excess oil.

Step 11

Serve with rice, a simple green salad and a generous amount of curry sauce.