Cookwith - Japanese Crispy Tofu Katsu Curry

Ingredients

• 6 oz firm tofu, pressed and cut into a 3/4-inch thick slab
• 1/4 cup all-purpose flour
• 1/4 cup unsweetened soy milk (or other plant milk)
• 1/2 cup panko breadcrumbs
• 1/4 tsp kosher salt
• 1/8 tsp black pepper
• 2 tbsp neutral oil (grapeseed, canola, or vegetable)
• 1/4 small yellow onion, finely chopped
• 1 small carrot, peeled and diced
• 1/2 small Yukon Gold potato, peeled and diced
• 1-inch piece fresh ginger, peeled and minced
• 1 small garlic clove, minced
• 1 tbsp mild curry powder (Japanese style preferred)
• 1/2 tbsp all-purpose flour
• 1 cup low-sodium vegetable broth
• 1 tsp soy sauce
• 1/2 tsp sugar
• 1/2 tsp mirin (or extra sugar if unavailable)
• 1/2 cup cooked Japanese short-grain rice
• 1 scallion, thinly sliced
• 1 tbsp pickled ginger