Make Katsu

1. Preheat oven to 220°C / 425°F.
2. Line a baking tray with aluminum foil. Spray the surface of the foil lightly with cooking spray.
3. Slice tofu into 0.5 inch thick pieces. Pat dry with paper towels and set aside.
4. Prepare three bowls. In the first bowl, add your cornstarch. In the second bowl, add almond milk, dijon mustard, garlic powder, salt and flour. In the third bowl, add your panko crumbs.
5. Pick up a slice of tofu and coat it in cornstarch, then in the almond milk mixture, then finally in the panko crumbs. Press down firmly to help the panko adhere. Transfer to baking tray.
6. Repeat for the rest of the tofu slices.
7. Spray the crumbed tofu lightly with cooking spray, then transfer to oven. Bake for 10 minutes, flip, then bake for 5 more minutes.

Make Curry

1. Finely dice onion.
2. Heat up oil in a nonstick skillet or pot over medium heat. Add diced onion and stir fry until soft, about 2-3 minutes.
3. Add frozen vegetables, water and curry cubes. Stir to dissolve the curry cubes. Cover and let simmer for 5 minutes. Stir occasionally.
4. Serve hot with rice and tofu katsu. Finish with a crack of black pepper and garnish with sesame seeds. Enjoy!