Crunchy Tofu Katsu
Add your curry powder and garam masala. Stir them in. Add a tbsp of flour and mix it in.
Dissolve a veggie stock cube in 600ml of water and pour into the pan. Mix it in. Add soy sauce and agave. Stir it in. Let the sauce bubble away for 3 minutes, until thickened.
Tofu time. Slice each of your cubes of tofu into 6 even pieces.
Dip your tofu in the flour, then the chickpea froth, then the breadcrumbs.
Pour some vegetable oil in a pan. Once it is hot, add your tofu in batches. When it is golden brown on one side (4 minutes), flip it.
Serve the tofu on top of your steaming rice. Pour the katsu sauce over the top and tuck in! Enjoy!