Add crushed garlic, ginger, curry powder and turmeric and sauté for a minute to toast the spices.

Add tomato paste, coconut milk, vegetable stock and coconut sugar. Mix together and bring to a simmer. Simmer until the carrots are soft.

Remove from the heat and use an immersion blender to blend the sauce directly in the pot. If you don't have an immersion blender you can let the sauce cool for a bit and then transfer it in stages to your blender jug, blend and then when it's all blended return it to the pot.

Place the pot back on the heat at low heat and leave it to keep warm while you prepare the tofu.

In a shallow dish, add all purpose flour, curry powder and garlic powder and mix together.

Prepare the vegan buttermilk by adding 1 tablespoon of lemon juice to a measuring jug and then add soy milk* up to the 1 cup (240ml) line. Let it curdle and then pour it out into a second shallow dish. 

In a third shallow dish, add breadcrumbs, salt and pepper and mix together.

Take each tofu triangle and roll it in the flour mix. Then roll it in the buttermilk and then roll it in the breadcrumbs. Make sure each tofu triangle is well coated. Place each crumbed tofu triangle back onto the baking tray.

In a frying pan on medium to high heat, add sesame oil and let it heat up until hot. Sprinkle a few breadcrumbs into the hot oil. If they sizzle nicely then the oil is ready.

Add 6 tofu triangles (or however many will comfortably fit in your pan). They should sizzle when they hit the pan. Fry for a minute and a half or until golden brown on the bottom and then flip them over and fry on the other side. When they are golden brown on each side, place them onto a tray lined with paper towels to soak up any excess oil. Repeat until all your tofu is cooked. Top up the sesame oil as needed for each batch of tofu.