2 garlic cloves, sliced
15²µ/½´Ç³ú fresh root ginger, peeled and finely chopped
1 tsp thin strips fresh root ginger
1 onion, finely chopped
1 spring onion, thinly sliced on the diagonal
15²µ/½´Ç³ú plain flour
freshly cooked rice
flaked sea salt and freshly ground black pepper
1 tsp soft light brown sugar
2 tbsp cornflour
1 tsp medium curry powder
6 tbsp sunflower or groundnut oil
½ tsp ground star anise or Chinese five-spice
2 tbsp sunflower oil
2 tsp tomato purée
½ tsp ground turmeric
275ml/9½fl oz vegetable stock (made with ½ cube)
280g/10oz extra-firm tofu, well drained
25g/1oz coconut yoghurt
40²µ/1½´Ç³ú panko breadcrumbs or dry white breadcrumbs