Set a medium frying pan over a medium-low heat, and add the olive oil. Cook the onion for around 10 minutes, stiring frequently until soft and lightly golden brown. Add the garlic and the ginger, and cook for a minute more.

Add in the curry powder and the turmeric, and season with salt and pepper. Add in the flour, and mix in thoroughly. Slowly pour in the vegetable stock, stiring constantly until it forms a smooth sauce.

Add in the tomato puree, soy sauce and sugar, and simmer for 5 minutes. Take off the heat, and blend with a stick blender until smooth. Keep warm whilst you make the tofu.

In a bowl, mix the flour, cornstarch, salt, garlic powder and plant milk, and mix until a smooth batter is formed. Pour the breadcrumbs into their own separate bowl or plate.

Cut the tofu lengthways into 4 slabs. Dip each slab into the batter mix, shaking off any excess, and then coat thoroughly in breadcrumbs. Place the breaded tofu slabs aside on a plate or board lined with baking paper.

Heat the oil in a large frying pan over a medium heat. Once hot, carefully place in the tofu slabs, and cook for 2-3 minutes one each side, until beautifully golden brown and crunchy. Drain the fried tofu slabs on kitchen paper to remove excess oil.

Heat the sauce, adding a splash of water if it looks a little thick. Divide your cooked rice between your serving dishes, piling it high on one side. Pour the warmed sauce on the other side.

Cut each tofu slab into 3 pieces, and arrange in the serving dishes on top of the rice and sauce. Garnish with the sliced spring onions, and an optional sprinkle of black sesame seeds.