Vegan Katsu Curry Rice - Chloe Ting Recipes

Ingredients

• 200g firm tofu - for the katsu
• 70g panko crumbs - for the katsu
• 50g cornstarch - for the katsu
• 50g plain flour - for the katsu
• 1/2 tbsp dijon mustard - for the katsu
• 1/2 tsp garlic powder - for the katsu
• 1/2 tsp salt - for the katsu
• 90ml almond milk - for the katsu
• 400g cooked rice - for the other ingredients
• 1 small onion - for the other ingredients
• 200g frozen vegetables, defrosted - for the other ingredients
• 45g japanese curry, cubes - for the other ingredients
• 270ml water - for the other ingredients
• 1/4 tsp black pepper - for the other ingredients
• 1 tbsp sesame seeds - for the other ingredients
• 1 tsp oil - for the other ingredients