Tofu katsu fingers with quick katsu sauce

Mix 2 tbsp ketchup, a splash of toasted sesame oil and 1 tbsp 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.

Put about 3/4 cup panko in another bowl and season with salt.

Slice 350 g extra-firm tofu into sticks.

Roll each stick in the flour mixture, transfer with a fork to the panko, and roll to coat; set aside and repeat.

Variation: bake at about 400 degrees, sprayed with oil, for about 10 minutes.

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

Fry in small batches about 45 seconds per side; drain on paper towel.

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