Step 1

Before starting: be aware that the tofu needs to stay in the freezer for at least 4 hours, so I recommend preparing the tofu the night before you want to make this recipe.

Step 2

Cut the tofu into 3-inch long strips, about 1-inch thick. Transfer it to a deep dish.

Step 3

Pour the soy sauce, mirin, and maple syrup over the tofu. Stir to coat the tofu with the marinade. Let marinade for at least 30 minutes or up to 3 hours.

Step 4

Discard the marinade and transfer the tofu to a plate lined with parchment paper. Freeze for at least 4 hours or overnight. Next, let the tofu thaw on the counter.

Step 5

Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.

Step 6

Next, add the sliced carrots and sauté for another 2-3 minutes. Pour in the water and let simmer covered for about 10 minutes.

Step 7

Add the Japanese curry cubes and stir to dissolve. Let simmer covered for another 5-7 minutes or until the carrots are tender. Taste and adjust the saltiness to your liking. Set aside and cover to keep warm.

Step 8

Squeeze the tofu between a few sheets of kitchen paper towel to remove the excess water.

Step 9

Prepare your dipping station: in a small bowl, mix together the rice flour and water. Place the panko breadcrumbs on a deep plate.

Step 10

Working with one stick of tofu at a time, quickly dip it into the rice flour batter and lightly shake to remove excess. Immediately transfer the tofu to the plate containing the panko breadcrumbs and press it to coat on all sides. Transfer the panko-coated tofu to a plate. Repeat with the remaining sticks of tofu.

Step 11

Fry: heat about 2 cups of oil in a deep saucepan over medium heat. Once the oil is hot, carefully add the panko-coated tofu sticks and fry for 5-8 minutes, flipping regularly until golden brown on all sides.

Step 12

Using a slotted spoon, transfer to a plate lined with paper kitchen towels to remove excess oil.

Step 13

To serve: arrange some cooked white rice on one half of a deep plate, pour some of the curry sauce on the other half, and top with a few sticks of katsu tofu. Garnish with cilantro and serve immediately!