Press tofu for 20 minutes between kitchen paper with a heavy object to remove excess moisture, then slice into 4 even cutlets approximately 1.5cm thick.

Set up a breading station with three shallow bowls: flour seasoned with salt, pepper and garlic powder in the first, beaten eggs in the second, and panko breadcrumbs in the third.

Coat each tofu cutlet first in flour, then dip in egg, and finally press firmly into panko breadcrumbs ensuring an even coating on all sides.

Cook rice according to package instructions and keep warm.

Heat 1 tablespoon oil in a large saucepan over medium heat, add onion and cook for 5 minutes until softened.

Add carrots, potatoes, garlic and ginger, cooking for a further 3 minutes while stirring.

Stir in curry powder, garam masala and 2 tablespoons flour, cooking for 1 minute until fragrant.

Pour in vegetable stock, soy sauce and honey, bring to a boil then reduce heat and simmer for 20 minutes until vegetables are tender.

While curry simmers, heat remaining oil in a large frying pan over medium-high heat until shimmering.

Fry breaded tofu cutlets for 4-5 minutes per side until deeply golden and crispy, ensuring the coating is cooked through and the tofu is heated to at least 75°C internally.

Rest tofu on a wire rack for 2 minutes, then slice each cutlet into strips.

Serve curry sauce over rice, top with sliced tofu katsu, and garnish with spring onions and pickled ginger.