Cook the rice according to packet instructions. Dissolve the vegetable stock cube or powder in the cooking water before adding the rice.

In a medium saucepan on medium heat, sauté the onion and carrots in plenty of olive oil with a pinch of salt for 10 minutes.

Add the garlic and ginger and cook for another 2–3 minutes until aromatic.

Add all the spices and a few twists of black pepper. Fry for 1–2 minutes more, then pour in the vegetable stock.

In a small blender, blend the nutritional yeast and silken tofu until smooth. Add this creamy mixture to the pan, along with the tamari and coconut sugar. Mix well, season to taste, and let it cool slightly.

Blend the sauce with a stick blender or transfer back to the blender until smooth. Return to saucepan and keep on low heat.

Press the extra firm tofu in a clean towel to remove excess water. Cut into 1cm thick strips, then diagonally into triangles.

Prepare three bowls: Bowl 1: Flour, salt, pepper, paprika, cumin, coriander; Bowl 2: Soy milk; Bowl 3: Cornflake crumbs or panko.

Dip each tofu triangle in the spiced flour, then soy milk, then crumbs. Ensure full coating. Set aside on a plate or tray.

Heat sesame oil in a non-stick frying pan (enough to coat the base) over medium heat. Fry the tofu triangles for 2–3 minutes per side or until golden. Drain on a paper-lined plate.

Toss cucumber ribbons, coriander leaves, vinegar, and a pinch of salt together gently in a mixing bowl.

In each bowl, layer the wild rice, spoon over the katsu sauce, add slaw, radish strips, sesame seeds, and crispy tofu triangles.

Garnish with lime wedges and fresh chili slices.