Tofu Katsu with Japanese Curry

Ingredients

• 16 ounces firm tofu drained and freeze
• salt
• pepper
• 1/4 cup flour
• 1/4 cup egg plant-based, or plant milk or aquafaba
• 1/2 cup panko breadcrumbs
• salt
• pepper
• oil for cooking
• 2 potato small-sized, about 1 lb, peeled
• 2 carrot medium-sized, chopped
• 8 ounces king oyster mushrooms chopped
• 4 cups stock veggie
• 1 large onion finely chopped, yields about 1¼ cups
• 1 Fuji Apple small, peeled and seeded
• salt to taste
• 1/2 tablespoon peach preserves optional, see notes
• butter plant-based, for cooking
• oil for cooking
• 3 tablespoons butter plant-based
• 4 tablespoons all-purpose flour
• 1 1/2 tablespoons curry powder
• 1 tablespoon Garam Masala
• 1/2 teaspoon cayenne pepper
• sushi rice Cooked
• cabbage finely julienned