Step 1

For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.

Step 2

Heat the oven to 200C/fan 180C/gas Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.

Step 3

Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.

Step 4

Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.

Step 5

Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.

Step 6

Divide the rice between plates and top with the tofu, some pickles and finally the sauce.