Equipment.

sharp knife & chopping board

non-stick baking tray

2x saucepans, blender

clean tea towel

vegetable peeler

3x small plates/shallow bowls

Ingredients.

Approx. 1 cup white rice, to serve

2 tbsp aquafaba, the liquid from a can of chickpeas

2 tbsp cornflour flour

40g panko breadcrumbs

1 block (280g) extra-firm tofu**, like this one

1 tbsp soy sauce, optional, or season with salt

Approx. 2 tbsp oil

Sauce:

1 tbsp oil

1/2 onion

1 medium carrot, approx. 100g

1/2 sweet potato, approx. 100g

1 tbsp chopped garlic, or 2 cloves if fresh

1 tbsp grated ginger, or 2cm piece if fresh

1 tbsp curry powder, any medium variety

1 tbsp plain flour

250ml vegetable stock, made with half a stock cube

1 tbsp soy sauce

1 tbsp ketchup

Salt, to taste

To serve: (optional)

Crispy fried onions, pink pickled onions, spring onions, fresh coriander, chilli flakes

Method.

1. Preheat the oven to 220c and place tray inside to preheat also

2. Put the rice on to cook, as per packet instructions

3. Drain the tofu and pat dry on a clean tea towel. Cut into 4 even slices and dry again

4. Optional: Place the tofu slices on a plate/shallow bowl and marinade in 1 tbsp soy sauce for about 15mins. Alterntively, season the slices with salt

5. On 2 separate plates/shallow bowls, prepare the pané ingredients: mix together the cornflour & aquafaba on one plate, and the panko breadcrumbs on another

6. Cover the baking tray with a thin layer of oil and return to the oven to get smoking hot. You will need roughly 2tbsp oil, depending on the size of your tray

7. Pané the tofu by dipping it first in the aquafaba & cornflour mixture, then pressing it into the breadcrumbs on all sides. Press down firmly on each piece to ensure the breadcrumbs are adhered. To minimise mess, use one hand for dry ingredients and one hand for wet!

8. Add the tofu to the hot oil on the baking tray and bake for 20mins, turning halfway through. Once cooked, remove from the oven, and leave to rest whilst you finish the rest of the dish

9. Meanwhile, peel and finely dice the onion, carrot & sweet potato, and add to a saucepan with 1 tbsp oil. Sweat on a medium heat for around 10mins until soft. Add a splash of water if it starts to burn

10. Boil the kettle to make the stock. As most stock cubes are intended for 500ml water, you will likely only need half a stock cube, or you run the risk of it being overly salty. Check the packet to be sure

11. Chop/grate the ginger and garlic and add to the saucepan along with the curry powder. Cook for a further 2 mins

12. Stir in the flour until the vegetables are coated, then add a little stock. Once this stock is absorbed, add the remaining stock, ketchup, and soy sauce

13. Bring to a simmer, then transfer to a blender and blend the sauce until smooth. Check for seasoning

14. Prepare any toppings: Crispy fried onions, pink pickled onions, spring onions, fresh coriander, chilli flakes etc

15. Cut the tofu into slices and serve on the rice with the sauce poured over the top and finished with your chosen toppings. Enjoy!