Roughly chop all vegetables (potatoes, carrots, bell pepper, onion) and mince garlic and ginger as needed.

In a large stock pot, heat sesame oil on medium-high. Add salt, garlic, ginger, and onion. Sauté until sizzling and fragrant, about 2-3 minutes.

Add remaining vegetables and spices, sans curry cubes (garam masala, cayenne pepper, gochugaru/red pepper flakes) and sauté for an additional 4-5 minutes, stirring occasionally.

Add vegetable broth, apple sauce, soy sauce (dark), vinegar, and curry cubes. Bring to a boil, stirring occasionally until curry cubes have completely dissolved, about 10-15 minutes.

Cover and reduce to medium-low heat to simmer for an additional 25-30 minutes.

Reduce heat to low and add spinach. Stir gently until spinach is completely wilted. Serve warm over rice with tofu katsu and tonkatsu sauce (see recipes below).

Press water from tofu for at least 30 minutes.

Slice tofu width-wise into cutlets about 1/2-inch thick and gently set aside.

In a small mixing bowl, combine marinade ingredients (light soy sauce, dark soy sauce, sake, rive vinegar, and sesame oil). Stir to combine.

Place tofu in marinade, cover, and let sit for 6-24 hours. (Note: I have marinated both overnight and early in the morning in prep for dinner. Both work well.)

When ready to fry, heat vegetable oil in a wide-bottomed, high-walled pot or pan to 350F. (Note: Do not begin frying at a lower heat--your batter/panko will fall off immediately and it will be a mess.)

Dredge tofu slices in egg/diluted egg replacer, then in panko breadcrumbs until entirely coated. Gently place in hot frying oil.

Fry for 3-4 minutes on each side, or until dark golden brown (see pictured) then remove to a wire rack or paper towel-lined tray.

Repeat until all tofu pieces have been fried. Serve with rice, Japanese curry, and tonkatsu sauce (see attached recipes).

In a small saucepan, combine light soy sauce and cornstarch and stir until all cornstarch has dissolved.

Add all other ingredients and stir to combine.

Bring to a boil and then reduce heat and simmer for 5-7 minutes, or until sauce has thickened considerably.

Serve in small 1-1 1/2 tsp amounts atop tofu katsu (see attached recipe).