Rice

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200g wild rice

½ cube vegetable stock or ½ tsp vegetable bouillon powder

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Katsu Sauce

½ large or 1 small white onion, finely diced

2 medium carrots, peeled and finely diced

Olive oil

3 garlic cloves, minced

Thumb-sized piece of fresh ginger, peeled and grated

1 tsp garam masala

2 tsp medium curry powder

1 tsp ground turmeric

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

Pinch of cayenne pepper

250ml (9 fl oz / 1 cup) vegetable stock

4 tbsp nutritional yeast

280g (10 oz) silken tofu

1 tbsp tamari

1 tbsp coconut sugar

Salt and black pepper, to taste

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Crispy Tofu

250g (9 oz) extra firm tofu

100g (3.5 oz / ¾ cup) plain flour

½ tsp sea salt

Few twists of black pepper

½ tsp smoked paprika

½ tsp ground cumin

½ tsp ground coriander

100ml (3.5 fl oz / scant ½ cup) soy milk

150g (5.5 oz / ~3 cups) plain, sugar-free cornflakes (whizzed into crumbs) or panko breadcrumbs

Sesame oil, for frying

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Easy Zingy Slaw

Handful of cucumber ribbons

Small handful of fresh coriander leaves

½ tbsp apple cider vinegar

Pinch of salt

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To Serve

3–4 large radishes, cut into strips

White and black sesame seeds

Lime wedges

Red chili, finely chopped

Cook the Rice

Make the Katsu Sauce

Prepare the Crispy Tofu

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.

Make the Slaw

Assemble and Serve

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