Double Tofu Katsu

30 minutes

1. Cook wild rice(200 g) according to packet instructions, adding vegetable stock cube(0.5 piece) to the water and stirring well to dissolve before adding the rice.
2. In a medium pan over medium heat, sauté white onion, finely diced(0.5 piece) and medium carrots, peeled and finely diced(2) in olive oil(2 tbsp) with a pinch of salt for 10 minutes.
3. Add garlic cloves(3) and fresh ginger, peeled and grated(1 tbsp) and fry for 3 minutes until the raw aroma subsides.
4. Add garam masala(1 tsp), medium curry powder(2 tsp), ground turmeric(1 tsp), ground coriander(1 tsp), ground cumin(1 tsp), smoked paprika(1 tsp), cayenne pepper(1 pinch) and a few twists of black pepper. Fry for 2 minutes, then add vegetable stock(250 ml).
5. In a small blender, blend nutritional yeast(4 tbsp) and silken tofu(280 g) until smooth and creamy.
6. Add the blended mixture to the pan along with tamari(1 tbsp) and coconut sugar(1 tbsp). Mix well and season to taste. Allow to cool slightly, then blend the entire mixture until smooth with a stick blender or in the same blender. Pour back into the saucepan and keep on a low heat.
7. Wrap extra-firm tofu(250 g) in kitchen paper or a tea towel and give it a firm squeeze to drain off excess water. Cut into 1cm strips, then diagonally into triangles.
8. Cut sweet potato, peeled(300 g) into 1cm strips, then diagonally into triangles to match the tofu. Microwave or steam for 4 minutes until just tender but not soft
9. Grab 3 small bowls. In the first, combine plain flour(100 g), sea salt(0.5 tsp), black pepper(1 pinch), smoked paprika(0.5 tsp), ground cumin(0.5 tsp) and ground coriander(0.5 tsp). In the second, pour soy milk(100 ml). In the third, add cornflake crumbs or panko breadcrumbs(150 g).
10. Dip each tofu triangle and sweet potato triangle first in the spiced flour, then the soy milk, then the cornflake crumbs. Ensure each piece is well coated on all sides. Lay on a baking tray or large plate while you heat the oil.
11. Heat sesame oil(2 tbsp) in a nonstick frying pan over medium-high heat
12. Transfer to a plate lined with kitchen paper when done.
13. In a mixing bowl, combine cucumber ribbons(1 handful), fresh coriander leaves(1 pinch), apple cider vinegar(0.5 tbsp) and salt(1 pinch). Toss gently to combine.
14. Divide into bowls. Layer the rice first, then spoon over the katsu sauce. Drape the slaw across the rice and sauce line. Top with large radishes, cut into strips(4) and white and black sesame seeds(1 tsp). Finally, nestle the crispy tofu and sweet potato triangles into the sauce. Finish with a squeeze of lime wedges(some) and a scattering of red chilli, finely chopped(some).