Tofu katsu fingers

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

Mix half a cup of all-purpose flour with water and a pinch of salt until combined.

Season about three quarters of a cup of panko with salt in another bowl.

Slice 350 g extra firm tofu carefully into sticks.

Roll each stick in the flour mixture, transfer it onto the panko with a fork and roll to stick the crumbs on.

Heat one cup of avocado oil in a frying pan over medium; dip a bamboo chopstick in and it is ready when bubbles form.

Fry in small batches about 45 seconds each side.

Variation: bake at about 400 degrees with oil sprayed on for about 10 minutes instead of frying.

Drain on a paper towel, plate on parchment paper and garnish with freshly chopped cabbage and tomato; serve with the sauce.