Crispy Tempeh Katsu Sando with Tangy Kimchi Mayo - Tiba Tempeh

Ingredients

• 1 Tiba Tempeh Traditional Block 200g
• 6 slices of white bread, thick and soft
• 5 Tbs of Panko breadcrumbs
• 1/2 small white cabbage, finely shredded
• 2 tsp Dijon mustard
• Vegetable oil, for frying
• 4 tbsp plain flour (cornflour, arrowroot powder, chickpea flour or rice flour will also work)
• 100ml water
• 2 tbsp The Cultured Collective Kimchi
• 2 tbsp Vegan Mayo
• 2 tbsp of ketchup
• 2 tsp soy sauce
• 1/2 tsp Dijon mustard