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A fried tofu cutlet slathered with curried ‘mayo’ and covered in an eye-opening slaw – this is how to make sandwiches exciting

My life can be carved into two parts: a time before katsu sando and the enlightened after period.

It’s hard for a sandwich, the lunchtime stalwart, to break ranks and become exciting and even famous, but it’s easy to see how this Japanese take on it has done just that.

Related: Meera Sodha: exclusive vegan and vegetarian recipes from her new book

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