Tofu katsu sando

Drain the tofu, then cut in ½ horizontally. Pat dry with kitchen paper. Tip the panko into a shallow bowl and stir in the shichimi togarashi.

Mix the tempura with 6 tbsp cold water to make a smooth batter. Dip the tofu into the batter, coating on all sides, then press into the seasoned panko, shaking off any excess.

Heat just under 0.5cm oil in a large nonstick frying pan. Cook the tofu for 3-4 minutes each side until piping hot, crisp and golden, then transfer to a plate lined with kitchen paper.

Spread the bread with katsu mayonnaise, then lay the lettuce on 2 slices. Place the crispy tofu on top followed by the remaining bread. Cut in ½ to serve.