• Tiba Tempeh Block 200g, sliced into cutlets
• 2 tbsp soy sauce
• 1 tbsp maple syrup
• 1 tbsp rice vinegar

For the curry sauce:

• 1 tbsp vegetable oil
• 1 onion, finely sliced
• 2 garlic cloves, minced
• 1 thumb ginger, grated
• 1 carrot, finely diced
• 1 tbsp curry powder
• 1 tsp turmeric
• 2 tbsp plain flour
• 350ml vegetable stock
• 100ml coconut milk
• 1 tsp soy sauce
• 1 tsp maple syrup
• 2 tbsp lemon juice

For the katsu coating

• 3 tbsp plain flour
• 100ml plant milk
• 60g panko breadcrumbs

To serve

• 2 portions cooked rice
• Spring onion, sliced
• Chilli flakes (optional)