Katsu Curry (with Crispy Tofu Katsu)

In a large saucepan, saute the onion in olive oil over medium heat for a few minutes. Once translucent, add the carrots and potatoes and saute for a minute
Pour in 3 cups of water, place the lid on and simmer on low heat for 15 minutes
Once vegetables are mostly cooked but still have a bite, add in the curry roux. Gently stir it through so it melts into the broth
Allow it to simmer on low for 5 minutes - if the broth has thickened up too much, slowly add boiling water ¼ cup at a time to achieve your preferred sauce consistency

Press the tofu blocks for 10-15 minutes using either a tofu press, or place the blocks between paper kitchen towels with a heavy object on top such as a pot
While the vegetables are simmering (step 2 above), prepare the tofu by slicing both blocks in half horizontally, so they're ~ 0.5inch / 1.5cm in width
Season all sides with salt and pepper
Using 3 bowls, create a dipping station:
1. ½ cup flour, good pinch of salt and pepper and garlic powder - mix
2. Milk plus 1 tablespoon flour - mix
3. Panko breadcrumbs
Coat each tofu square into the flour, then dip into the milk, then the panko breadcrumbs. Make sure to coat all sides and edges, using your fingers to press in the panko crumbs to coat well
While the curry roux is simmering (step 3), heat oil in a saucepan over medium-high heat. I prefer to pan fry the tofu, but you can also deep fry. Air fryer method noted in this recipe
Carefully place the tofu in the hot oil, ensuring they're not touching or overlapping
Fry for a few minutes on each side until golden brown. Since I'm pan frying the tofu, I like to flip the tofu and fry the edges once both sides are golden
Place cooked tofu on a plate with paper towels to remove the excess oil and sprinkle the tops with salt as soon as it comes out of the pan
Slice the tofu katsu diagonally and serve up your delicious Japanese Katsu Curry in bowls alongside rice topped with the sliced tofu and enjoy!