Japanese-Style Breaded Tofu (Katsu) with Sesame Veggie Slaw & Rice

Directions

1. Preheat the oven to 400°F.
2. Press the tofu by placing the halves between clean towels and weighty items, then set on a baking sheet to drain excess moisture.
3. Rinse the rice under cold water in a strainer, then transfer to a small saucepan with water and salt; bring to a boil over high heat.
4. In a small bowl, whisk mayo with curry powder to create the curried mayo.
5. When the rice boils, reduce heat to low, cover, and simmer until the liquid is absorbed (about 15–18 minutes); remove from heat and let stand, still covered, for 5 minutes.
6. Cut the tofu halves into crosswise pieces, return to the baking sheet, then brush with half the curried mayo, press on half the bread crumbs, and drizzle with half the oil; flip and repeat with the remaining mayo, bread crumbs, and oil.
7. Bake the tofu, turning halfway through, until the coating is crisp and golden brown, about 15–18 minutes.
8. In the reserved bowl, whisk ketchup, soy sauce, maple syrup, chili-garlic sauce, and garlic powder to form the tonkatsu sauce.
9. In a medium bowl, whisk mayo, rice vinegar, soy sauce, sesame oil, and chili-garlic sauce to make the dressing; set aside.
10. Cube the cucumber lengthwise, then slice thin and add to the dressing along with the rest of the ingredients.
11. Thinly slice the radishes and add them to the bowl with the broccoli slaw, tossing to coat.
12. To serve, divide rice, tofu, and the slaw among bowls, then drizzle the tonkatsu sauce over the tofu and enjoy.