Press Tofu: Start by removing excess water from the tofu. Press it for about 30 minutes; this is crucial for achieving that crispy texture we all love.

Cut and Coat Tofu: Slice the pressed tofu into ½ inch slabs. Dredge each piece in flour, dip in a beaten egg (or plant-based alternative), and coat generously with panko breadcrumbs.

Fry Tofu: Heat a generous amount of oil in a pan over medium heat. Fry the tofu pieces until they’re golden brown, approximately 3-4 minutes on each side, ensuring they’re crispy all around.

Prepare Curry Sauce: In another pan, sauté chopped onions until translucent. Stir in the minced garlic and curry powder, cooking for an additional minute. Pour in coconut milk and vegetable broth; let it simmer for about 10 minutes.

Combine Tofu and Sauce: Gently add the fried tofu into the curry sauce. Allow it to soak up the flavors for about 5 minutes, which will enhance the dish's deliciousness!

Serve: Plate your crispy tofu katsu over a bed of rice or quinoa, drizzling extra curry sauce on top for that extra touch of indulgence.