Press the tofu for at least 20 minutes by wrapping in kitchen paper and placing a heavy object on top to remove excess moisture.

Cook jasmine rice according to package instructions and keep warm.

For the curry sauce, heat 1 tablespoon oil in a large saucepan over medium heat. Add onion and carrots, cooking for 8-10 minutes until softened.

Add garlic and ginger, cooking for 1 minute until fragrant. Stir in curry powder and garam masala, cooking for 30 seconds.

Pour in vegetable stock, soy sauce, and honey. Bring to a simmer and cook for 15 minutes until vegetables are tender.

Blend the sauce until smooth using a stick blender, then return to the pan. Stir in the cornflour mixture and simmer until thickened. Season with salt and pepper.

Slice the pressed tofu into 8 rectangular pieces, approximately 1cm thick. Season with salt and pepper.

Set up a breading station with flour in one bowl, beaten eggs in another, and panko in a third. Coat each tofu piece in flour, then egg, then press firmly into panko.

Heat remaining oil in a large non-stick frying pan over medium-high heat. Fry tofu pieces for 3-4 minutes per side until deeply golden and crispy.

Serve fluffy jasmine rice topped with sliced crispy tofu katsu, generously ladled with warm curry sauce, and garnished with spring onions and pickled ginger.