Eggplant katsu curry

Steps

1. Preheat the oven to 200°C.
2. Drain and press the tofu.
3. In a bowl mix 2 cups of water with chickpea flour, nutritional yeast and salt until smooth.
4. On a plate put the panko with the above mixture beside it.
5. Dip diced eggplant in vegan egg mixture then in panko, making sure it's well covered then place on lined baking tray, repeat with tofu.
6. Sprinkle some olive oil on the eggplant then cook in the oven for 20 minutes or until golden brown.
7. Cook the rice.
8. In the wok cook the onion then add the ginger and garlic.
9. Then add the coconut milk, maple syrup, tomato puree and curry powder and simmer for ten minutes.
10. Steam the pak choi.