Tofu Katsu Curry

Whisk the almond milk, tamari, paprika and large flour in a shallow bowl - this is your batter. Place the panko breadcrumbs into another shallow bowl. Peel and finely chop the shallots. Peel the carrot, then use the peeler to create several carrot ribbons. Grate the rest of the carrot.

Drain and chop the tofu into 4/8/8 individual 'steaks'. Pat dry with kitchen paper. Place the tofu steaks in the batter, coating both sides. Then, place them in the panko breadcrumbs, making sure they are well coated. Refrigerate.

Add the rice, a pinch of salt and the measured water to a pan with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min or until the water is absorbed and the rice is cooked. Once cooked, remove the pan from heat and keep covered until serving.

Meanwhile, heat a pan over a medium heat with a drizzle of oil. Once hot, add the shallots, grated carrot and ginger garllic paste and cook for 3 min. Add the curry powder, garam masala, sugar and the small flour. Gradually add the measured water whilst stirring. Add the coconut milk, soy sauce and stock cube. Simmer for 5 min.

Meanwhile, heat a generous drizzle of oil in a second pan over a medium-high heat. Add the breaded tofu and reduce the heat to medium. Fry for 3-5 min on each side or until golden brown. Drain on kitchen paper to remove any excess oil.

Meawhile, halve the cherry tomatoes. Finely slice the spring onion. Peel the cucumber into ribbons. Toss the tomatoes, cucumber and spring onion with the carrot ribbons in a large bowl. Squeeze over the lime juice and sprinkle with the black sesame seeds. Slice the fried tofu and serve over the curry sauce and alongside the jasmine rice.