Tofu Katsu Curry

1. Cut pressed tofu into 4-6 slices. Prepare three shallow dishes: one with flour, one with plant-based milk, and one with panko. 2. Dredge each tofu slice first in flour, then milk, then panko, pressing to ensure a good coating. Set aside. 3. Heat vegetable oil in a pan over medium-high heat. Fry tofu slices until golden brown and crispy on both sides. Drain on paper towels. 4. In a separate large pot, sauté diced onions, carrots, and potatoes until slightly softened. 5. Add water and bring to a boil. Reduce heat and simmer until vegetables are tender, about 15-20 minutes. 6. Turn off heat. Break curry roux blocks into the pot and stir until completely dissolved. 7. Return to low heat and simmer, stirring occasionally, until curry thickens to your desired consistency. 8. Serve hot tofu katsu over a bed of rice, generously topped with the curry sauce.