Tofu katsu curry

Step 1: Wrap 14 oz extra-firm tofu in a clean tea towel, put a heavy pan on top and press for 15 minutes to squeeze out the water. This helps it fry up crisp.

Step 2: Meanwhile heat 1 tbsp vegetable oil in a pan over a medium heat and fry 1 onion and 1 carrot for 8 minutes until soft and lightly golden. Stir in 2 cloves garlic and 1 tsp ginger for 30 seconds.

Step 3: Sprinkle in 2 tbsp plain flour and 1 ½ tbsp mild curry powder and stir for 1 minute. Gradually whisk in 2 cups vegetable stock, then add 1 tbsp soy sauce, 1 tsp honey or sugar and 1 tbsp tomato ketchup. Simmer for 10 minutes, stirring often, until thick enough to coat a spoon. Stir in ½ tsp garam masala. Blend smooth with a stick blender if you like.

Step 4: Cut the pressed tofu into 4 flat slabs about 1.5 cm thick and season both sides with ½ tsp salt.

Step 5: Set out three plates: 4 tbsp plain flour, 2 eggs and 2 ⅞ oz panko breadcrumbs. Dust each slab with flour, dip in egg, then press firmly into the panko so it is evenly coated.

Step 6: Heat 1 cm of vegetable oil in a frying pan over a medium-high heat to 350°F (a crumb sizzles straight away). Fry the tofu for 2–3 minutes on each side until deep golden and crisp. Drain on kitchen paper.

Step 7: Spoon 1 ⅓ lb cooked Japanese short-grain rice onto plates with a pile of 3 ½ oz white cabbage. Slice each cutlet into strips, lay it over the rice and pour the hot curry sauce over half. Add 1 tbsp pickled red ginger and serve straight away while the coating is crisp.