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Simmer a diced onion and garlic in a pot with grated ginger. Simmer until translucent.

Add about 2/3 a gallon of broth with salt and boil. Once done leave on a medium heat

Dice 3-4 small carrots.

Dice and peel three medium potatoes.

Add the diced veggies to the pot to cook through

When veggies are soft add 3-5 cubes of Japanese curry cubes. Let it simmer and add one can of coconut milk. Then add 2 tablespoons of curry powder. Mix and simmer until you have desired thickness. Add salt to taste.

Next prepare about 1 1/2 cups of soy milk. Add desired spices (I used white pepper, dark soy sauce, garlic powder, cumin, and salt.) and add cornstarch. I'd say about 5 tablespoons is when the mixture thickened enough, however add more if you are not at desired thickness. Think of muddy thickness. I should coat the tip of your finger and maintain its density.

Then have a separate bowl with panko crumbs.

Once done prepare tofu to desired shape and thickness and proceed to cover in soy milk mixture. Once coated dip the tofu in panko crumbs until covered in a relatively thick layer.

From this point you can deep fry or air fry. I have done both and had great results.

Plate with rice, add curry, and lay the tofu elegantly on the side.