Crispy Tofu Curry

Whisk the egg with a pinch of salt and dip tofu into egg so it’s coated on all sides. Next lightly coat the tofu in cornstarch or flour and fry until golden brown. Set to the side while you prep the curry sauce. To a hot pan, sauté the onion, garlic and ginger until fragrant and soft. Drop in tomato paste and let it cook until you see some brown bits stuck to bottom of the pan. Drop in the carrots, then add water and bring to a boil. Cook covered for 20 mins or until carrots are soft. Drop in zucchini, then using a spoon, dissolve some of the curry block in the boiling water. Mix the cube into the pan once it’s fully dissolved. Let it bubble away for 2-3 more minutes then serve with rice and tofu.