Crispy Tofu Katsu Curry with Daikon

_INGREDIENTS:

• 3 shallots or 1 large brown onion, roughly chopped
• 250g daikon, cubed (no need to peel, just scrub clean!)
• 250g carrots, cubed (no need to peel, just scrub clean!)
• 250g potatoes, cubed 
• 2 Tbsp vegetable oil
• 1 litre water (1,000g)
• 3 Japanese curry cubes
• Salt and pepper, to taste
• 280g short-grain rice

_{CRISPY TOFU:}

• 2 blocks firm tofu
• 4 Tbsp plain flour
• 100ml plant-based milk
• 1.5 cups panko breadcrumbs
• Salt and pepper
• 2 Tbsp vegetable oil for cooking

_{INSTRUCTIONS:}

1. In a large pot, heat 2 Tbsp oil. Add chopped shallots (or onion) and sauté until they start browning at the edges.
2. Add cubed carrot, daikon, and potato. Sauté for 5-6 minutes until the vegetables begin to soften.
3. Pour in the water, increase the heat, and bring to a boil. Add the Japanese curry cubes, stirring until dissolved. Reduce heat to medium and simmer for 15-20 minutes, until the sauce thickens and vegetables are tender.
4. Cook rice according to packet instructions.
5. To prepare the crispy tofu: Press the tofu by placing it between two plates to press out excess water. Slice each block in half through the middle. Season both sides with salt and pepper.
6. Set up three bowls: one with flour seasoned with salt and pepper, another with plant-based milk, and the third with panko breadcrumbs.
7. Coat each piece of tofu by dipping it in flour, then milk, and finally panko, ensuring an even crumb.
8. Heat a large frying pan with 2 Tbsp oil, cooking the tofu for 3-4 minutes on each side until golden brown. 
9. To serve, add a scoop of rice to each bowl, ladle the curry beside it and place crispy tofu on top for a deliciously crunchy finish.

Note you could also use crumbed chicken, but please note cooking times will vary.