Begin by draining the firm tofu and pressing it for at least 30 minutes to remove moisture. This step is crucial for achieving a crispy texture.

After pressing, slice the tofu into slabs and wrap them tightly, then freeze overnight to help absorb flavors.

Once the tofu is frozen and thawed, pat it dry and cut into even slabs, seasoning lightly with salt and pepper.

Set up a breading station with flour, plant-based egg or aquafaba, and panko breadcrumbs. Dredge each tofu slab in flour, dip into the egg mixture, then coat in panko.

Heat oil in a skillet over medium heat and fry the tofu until golden brown and crispy, about 3–4 minutes per side.

In a saucepan, melt plant-based butter over medium heat and whisk in flour to form a roux, stirring continuously until golden brown.

Add Japanese curry powder and cook until fragrant.

In a larger pot, sauté the diced onion over medium heat until caramelized, about 8–10 minutes.

Add king oyster mushrooms, diced carrots, and peeled, cubed potatoes, stirring for 5 minutes.

Pour in vegetable stock and simmer for about 20 minutes until fork-tender.

Stir in blended Fuji apple, soy sauce, and the prepared roux, cooking for an additional 5 minutes.

Taste and adjust seasoning, adding peach preserves if desired.

Serve by placing a scoop of rice on each plate, topping with curry and placing the crispy tofu katsu beside it.

Garnish with finely julienned cabbage or fresh herbs.