Tofu Katsu Japanese Curry

Method

1. 1Slice tofu into 2cm slabs, dust in flour, dip in milk, press into panko.
2. 2Bake at 220C for 20 minutes flipping once till golden and cook until crunchy.
3. 3Meanwhile, heat oil, fry onion till golden — 6 minutes; add garlic, ginger.
4. 4Stir in curry powder and toast 30 seconds; add stock with carrot and potato.
5. 5Gently bubble 18 minutes till the curry thickens and veg is tender; finish with soy.
6. 6Plate rice, slice tofu katsu in thick strips, lay over rice, ladle curry alongside.