Katsu Tofu Curry

Carefully slice the block of firm tofu into two equal, thick cutlets.

Prepare three separate shallow dishes: one with all-purpose flour, one with whisked eggs for an egg wash, and one with panko breadcrumbs.

Dredge each tofu cutlet first in flour, ensuring it's fully coated, then dip into the egg wash, letting excess drip off, and finally press firmly into the panko breadcrumbs to create a thick, even crust.

Heat vegetable oil in a deep pot or pan over medium-high heat to about 350°F (175°C). Carefully lower the breaded tofu cutlets into the hot oil and deep fry for 3-5 minutes per side, or until golden brown and crispy.

Remove the fried tofu from the oil and place on a wire rack or paper towels to drain excess oil. Slice into strips for serving.

Dice the onion, carrot, and potato into small, uniform pieces.

In a separate pot, heat olive oil over medium heat. Add the diced onion, carrot, and potato and sauté for 5-7 minutes until slightly softened.

Pour in the water and bring to a simmer. Add the Japanese curry roux blocks and stir until they are fully dissolved and the curry thickens. Continue to simmer for 10-15 minutes, stirring occasionally, until the vegetables are tender and the sauce reaches your desired consistency.

Serve the Katsu Tofu Curry by placing a portion of cooked white rice on a plate, spooning the curry sauce alongside, and arranging the sliced katsu tofu on top of the rice. Garnish with fresh cilantro or parsley.