Tofu kastsu, sticky rice, tonkatsu sauce with avocado and sesame

Preheat the oven to 200 degrees.

Slice the tofu into quarters.

Empty the breadcrumbs into a bowl and add some salt and pepper to taste.

Put some plant milk in another bowl.

Toss the tofu in the plant milk then toss through the breadcrumbs until fully coated. Press the tofu in the crumbs for a better coating.

Lay the tofu on a baking tray and sprinkle with oil and salt. Cook for 10 minutes, flip them then cook for another 8-12 minutes.

Wash the rice under cold running water until the water runs clear. In a pot, fill with enough water to just cover the rice (about 3 cm above the rice). Add a pinch of salt, bring to a simmer, stir, then cook on medium for about 12 minutes. Taste to check if done then strain.

Very thinly slice the cabbage.

Cut the avocado in half remove the stone, scoop out the flesh and slice.

Cut the cucumber into thin rounds.

Place the cabbage into a bowl and squeeze some lemon into it. Season with salt and pepper.

Serve the rice topped with vegetables and tofu, drizzle over the tonkatsu sauce and sprinkle over sesame. Add a little salt and pepper to the avocado and cucumber, and squeeze the remaining lemon over the vegetables for an extra pop.

Enjoy!