1. Make the Katsu Curry:

Heat olive oil in a large saucepan over medium heat. Sauté the diced onion for a few minutes until translucent.

Add the sliced carrots and cubed potatoes, cooking for 1 minute.

Pour in 3 cups of water, cover, and simmer on low heat for about 15 minutes.

Once the vegetables are mostly cooked but still firm, add the Japanese curry roux, stirring until it melts into the broth.

Let the curry simmer on low for an additional 5 minutes. If the broth becomes too thick, add boiling water ¼ cup at a time until the desired consistency is reached.

2. Prepare the Tofu Katsu:

Press the tofu for 10-15 minutes to remove excess moisture (use a tofu press or place the tofu between paper towels with a heavy object on top).

Slice the tofu into ½-inch thick pieces and season both sides with salt and pepper.

Set up a breading station with three bowls:

½ cup flour mixed with a pinch of salt, pepper, and garlic powder.

Soy milk with 1 tablespoon flour mixed in.

Panko breadcrumbs.

Coat each tofu slice by dipping it into the flour, then the milk, and finally pressing it into the panko breadcrumbs, ensuring all sides are covered.

3. Fry the Tofu Katsu:

Heat oil in a pan over medium-high heat. (You can also deep fry or use an air fryer for a healthier option.)

Carefully place the tofu slices into the hot oil, making sure they don’t touch each other.

Fry for 3-4 minutes per side, or until golden brown and crispy. Flip and fry the edges if necessary.

Once cooked, place the tofu on a plate lined with paper towels to drain excess oil. Sprinkle with salt immediately.

4. Assemble the Dish:

Slice the tofu katsu diagonally.

Serve the curry in bowls with steamed rice, topping with the sliced tofu katsu. Enjoy!