Slice the tofu into even slices. Place the tofu slices on a baking tray double lined with kitchen paper. Place another double layer of kitchen paper on the tofu. Place another baking tray on top of the tofu then place 4 cans of beans or a heavy saucepan on top. Leave to drain for 20 to 30 minutes.

Heat a tablespoon of oil in a large saute pan.Add the chopped onion along with a small pinch of salt and cook for about 5 minutes.Now add the sliced carrots and cook for another 10 to 15 minutes or until the onions are soft and the carrots are tender.Next, add the minced garlic and 2 level tablespoons of finely grated ginger. Stir everything together and cook until the garlic and ginger release their aromas. This should take no longer than a minute or two.Stir in 1 heaped tablespoon of the mild curry powder and 1 teaspoon of turmeric. Once the spices are warmed through stir in a tablespoon of plain flour.Now, start adding the stock. Slowly pour in the stock, stirring all the time. You should now have a thick sauce. Reserve 4 or 5 tablespoons of coconut milk and set aside.Pour in the remaining coconut milk into the sauce. Do this slowly, stirring all the time.Stir in ½ a tablespoon of soy sauce, and one teaspoon of maple syrup.Season the sauce and leave to simmer on the lowest heat possible for about 20 minutes. Make sure to stir often to prevent burning. When you are ready to serve, blend the sauce in a food blender until smooth.

Take 3 bowls, add 50 g (⅓ cup) of plain flour to one, season the flour well with salt and black pepper.In another bowl add the reserved coconut milk.In the last bowl add 100g (1 cup) of panko breadcrumbs.Dip a slice of tofu into the flour, then into the coconut milk and finally into the panko breadcrumbs. Make sure the tofu is completely coated with each dip.Continue until all the tofu is coated.Heat some oil in a frying pan and cook each slice of the coated tofu until they are golden brown. I do this in batches so as to not overcrowd the pan. Transfer the cooked tofu onto a baking tray in a warm oven. Keep the tofu warm until you are ready to serve.

Serve the katsu tofu with the blended curry sauce, a portion of Japanese rice, you could use brown rice or basmati rice too. Finish the dish with some sliced raw veggies, I used radish and spring onion and a garnish of fresh coriander.