Tofu Katsu Curry

Name: Tofu Katsu Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: Ingredients; 1 block (14 oz) firm or extra-firm tofu, pressed and sliced into ½-inch thick slabs; ½ cup all-purpose flour (or chickpea flour for gluten-free); ½ cup unsweetened plant-based milk (soy, oat, or almond); 1 teaspoon soy sauce; 1 cup panko breadcrumbs (or gluten-free breadcrumbs); ½ teaspoon salt; ½ teaspoon black pepper; ½ teaspoon garlic powder; 2 tablespoons vegetable oil (for frying or baking); 1 tablespoon vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 teaspoon grated ginger; 1 medium carrot, diced; 1 small potato, diced; 2 tablespoons curry powder (Japanese-style preferred); 1 tablespoon tomato paste; 2 cups vegetable broth; 1 tablespoon soy sauce; 1 teaspoon maple syrup (or sugar); ½ cup coconut milk (optional for creaminess); 2 cups cooked rice (white or brown); Chopped green onions or sesame seeds (optional garnish)