• Prepare the Tofu: After pressing the tofu for 15 minutes to remove excess moisture, slice it into slabs about 1/2 inch thick. Set aside while preparing the breading and curry sauce.

Make the Curry Sauce:

• In a medium saucepan over medium heat, whisk together the coconut milk and vegetable broth.
• Gradually whisk in the flour (or rice flour and cornstarch for gluten-free) until the sauce begins to thicken.
• Stir in curry powder, garam masala, salt, sugar or maple syrup, soy sauce, tomato paste, and garlic powder. Simmer for 5-10 minutes, stirring occasionally, until the sauce thickens and the flavors meld. Set aside, keeping it warm.

Bread the Tofu:

• In a shallow bowl, combine the Panko breadcrumbs, salt, and cayenne pepper (if using).
• Lightly coat each tofu slice in a bit of flour, then dip into water or a plant-based milk to moisten before pressing each side into the breadcrumb mixture, ensuring an even coating.

Cook the Tofu:

• Heat a large skillet over medium heat with enough oil to cover the bottom of the pan.
• Once the oil is hot, fry the breaded tofu slices for 2-3 minutes per side, or until golden and crispy.
• Take off the heat and transfer to a paper towel to absorb any excess oil.

Assemble the Bowl:

• In serving bowls, start with a bed of cooked rice.
• Arrange crispy tofu slices on top, then drizzle generously with the curry sauce.
• Add pickled vegetables on the side and garnish with scallions.
• If desired, add a spoonful of Asian chili sauce for a spicy kick.
• Serve: Enjoy your tofu katsu curry immediately, savoring the crispy tofu and the rich, aromatic curry sauce.