Serves 4
• 400g firm tofu
• 75g cornflour
• 30g gluten free plain flour
• 100g gluten free breadcrumbs
• Olive Oil / Rapeseed oil for cooking

Sauce
• 2tsp olive oil
• 1 onion, chopped
• 2-3 garlic cloves crushed
• 2tsp ginger, grated
• 2 carrots, chopped
• 4 button mushrooms, chopped
• 1 small apple chopped
• 1tbsp medium curry powder
• 1tsp garam masala
• 2tbsp tamari soy sauce
• 1tbsp rice vinegar / apple cider vinegar • 1tbsp xylitol or maple syrup
• 300ml vegetable stock
• To serve: Wholegrain rice or quinoa, with shredded salad or finely sliced stir fry veg, eg carrots, peppers, pak choy, red cabbage

1. First make the sauce. Heat a little oil in a saucepan sauté the onion for 2-3 minutes until soft. Add the remaining ingredients and simmer covered for 10-15 minutes until the vegetables are soft. Use a hand blender and process the sauce until smooth.
2. Cut the tofu into 4-8 pieces
3. Place the cornflour and flour in a bowl. Add enough water to make a thick batter. 4. Place the breadcrumbs on a tray
5. Dip the tofu pieces into the batter and then coat in the breadcrumbs
6. Heat oil in a frying pan until hot. Fry the tofu pieces in batches until golden on each side (about 2 minutes each side)
7. Serve the tofu with rice, vegetables and the sauce.