Tofu katsu fingers with katsu sauce

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

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

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

Slice 350 g of extra-firm tofu into sticks.

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

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

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

Fry the tofu in small batches about 45 seconds on each side, then drain on paper towel.

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