How to make it

1. For the Curry: Heat a pot over medium heat. Add in the Lee Kum Kee Pure Sesame Oil. Then add in the yellow onion and carrot. Sauté until the onion has softened. Mix in the garlic, Lee Kum Kee Minced Ginger, curry powder, and turmeric powder. Cook for 1 minute until the spices are toasted and fragrant. Add in the tomato paste, Lee Kum Kee Panda Brand Cooking Soy Sauce, coconut milk, vegetable stock, and coconut sugar. Bring the mixture to a simmer and cook for 10-15 minutes until the carrots have softened. Remove the pot from the heat and use an immersion blender to blend the curry until smooth.
2. For the Katsu: Slice the tofu into ½” thick rectangles. Mix the soy milk and lemon juice together in a dish and set it aside. In a separate dish, mix together the flour, curry powder, and garlic powder. In another dish, mix together the panko, salt, and pepper.
3. Dredge the tofu triangles in flour and dust off any excess flour. Then dip them into the soy milk until all of the flour has been absorbed. Allow any excess liquid to drip off. Then completely coat the tofu in panko. 
4. Pour just enough vegetable oil into a large pan until it coats the bottom of the pan. Add the tofu to the pan and cook on each side for 1-2 minutes until golden brown. Remove the tofu from the pan and allow them to drain on paper towels. Serve the tofu with the curry sauce. Garnish with sesame seeds and sliced green onions. Enjoy!