Katsu Curry With Sesame Crusted Tofu Over Sticky Jasmine Rice With Carrot & Courgette Pickle

Method

1. Coat the tofu in flour, plant-milk and panko and fry until golden.
2. Make a katsu sauce: fry onion, carrot, garlic and curry powder, add stock and a little soy and maple, then blend smooth.
3. Cook the jasmine rice.
4. Quick-pickle the carrot and courgette in rice vinegar.
5. Slice the crispy tofu over rice, flood with katsu sauce and add the pickle.

Highlighted = a make-ahead base; that's where it goes in.