• Drain sweetcorn.
• In a medium saucepan, heat the butter with a dash 
of olive oil over medium heat. Cook corn, stirring, 
until lightly charred, 1-2 minutes. Add the water 
(for the rice) and a generous pinch of salt and bring 
to the boil.
• Add jasmine rice, stir, cover with a lid and reduce 
heat to low.
• Cook for 10 minutes, then remove from heat 
and keep covered until rice is tender and water is 
absorbed, 10 minutes. 

TIP: The rice will finish cooking in its own steam, so 
don’t peek!  

• Meanwhile, cut potato and carrot into bite-sized 
chunks. Thinly slice spring onion.
• Spread potato and carrot over a large  
microwave-safe plate. Cover with a damp  
paper towel. Microwave on high, 4 minutes.

• Heat a large saucepan over medium-high heat. Add 
Japanese curry paste, coconut milk, the water  
(for the curry) and brown sugar and cook, stirring, 
until combined and bubbling, 1-2 minutes.
• Add microwaved veggies and cover with a lid. 
Reduce heat to medium-low and simmer until 
veggies are tender, 8-12 minutes. 

• While curry is simmering, in a shallow bowl, 
combine the plain flour and sweet soy seasoning. 
In a second shallow bowl, whisk the egg. In a third 
shallow bowl, combine mixed sesame seeds and 
panko breadcrumbs (see ingredients).
• Slice Japanese tofu into 2cm-thick steaks 
(1 per person). 
• Dip Japanese tofu steaks into the flour mixture 
to coat, then into the egg and finally into the 
breadcrumb mixture. Set aside on a plate. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat.
• Cook crumbed tofu in batches until golden and 
cooked through, 2-4 minutes each side. Transfer to 
a paper towel-lined plate. 

TIP: Add extra oil if needed so the tofu does not stick to 
the pan. 

• Divide golden curry between bowls.
• Top with Japanese crumbed tofu and garnish with 
spring onion. Serve with corn rice. Enjoy!