Tofu katsu

Mix the ketchup, a splash of toasted sesame oil and the soy sauce for the katsu sauce.

Combine half a cup all-purpose flour, half a cup water and a pinch of salt in a bowl for the wet mix.

Pour about three quarter cups of panko into another bowl.

Season the panko with salt.

Slice 350 g extra firm tofu into sticks.

Roll the tofu in the flour mixture, transfer with a fork to the panko and press the panko on.

Repeat with the rest of the tofu sticks.

Alternative: bake at about 400 degrees with oil sprayed on for about 10 minutes.

Frying pan over medium heat with one cup avocado oil; test with a bamboo chopstick and fry when bubbles appear.

Fry the tofu in small batches about 45 seconds on each side.

Drain on paper towel and repeat with the rest.

Plate on parchment paper, garnish with freshly chopped cabbage and tomato and serve with the sauce.