Tofu katsu fingers

Mix two tablespoons of ketchup, a splash of toasted sesame oil and one tablespoon of soy sauce for the sauce.

Place half a cup of all-purpose flour in a bowl with half a cup of water and a pinch of salt and mix until combined.

Pour about three quarter cups of panko into another bowl and season it with salt.

Carefully slice 350 grams of extra firm tofu into sticks.

Roll the tofu in the flour mixture, use a fork to transfer it onto the panko and roll to stick the panko on; repeat for the rest.

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

Heat one cup of avocado oil in a frying pan over medium heat; stick in a bamboo chopstick and look for bubbles.

Fry the tofu in small batches about 45 seconds on each side, then place on a paper towel to absorb excess oil.

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