Make Japanese curry

1. In a pot on medium high heat, add in the oil. Then the onions, carrots and potatoes. Stir fry for 5 minutes until the onions are wilted.
2. Add in the water until boiling, then close the lid and simmer for 10 minutes until the vegetables are softened.
3. Add in the Japanese curry cubes, mix together and simmer until the sauce thickened (about 5 minutes).

Make the Tofu Katsu

1. Thinly slice the tofu into cutlets.
2. In a bowl, combine flour, baking powder and salt, mix well. Add water and mix to form a batter.
3. In another bowl/plate, add in the bread crumbs.
4. Dip each cutlet into the batter, then transfer it to the bread crumbs. Make sure that all sides of the tofu are coated in bread crumbs. Repeat with the other cutlets.
5. In a pan, add oil, when the oil is hot, add in the tofu cutlets. Let them sit for about 5 minutes, then the other side is golden. Remove from heat when all sides are golden.

Assemble the Tofu Katsu Curry

1. Serve the Tofu Katsu with the curry, a bowl of warm rice and garnish with sesame seeds.