Let's just say that you already have steamed white rice leftover from the big pot you made Sunday, on purpose, to help you throughout the hectic week. Then all you have to do is fry the tofu "cutlets" and make the curry. Since I have never ever made Asian style curry from anything but the golden S & B box, this is fast and easy.
Follow the directions on the box of curry. There, you made the curry. I always like spinach, mushrooms, and onions. You add whatever vegetables you would like. (This may sound like a vegan recipe, but be warned - many of the boxed Japanese curry mixes are made with animal fats).
Slice firm tofu into "cutlets." There is no need to dip in egg since they are already full of water. Dredge them in Japanese panko bread crumbs, then fry in about a half-inch of oil on each side until the breadcrumbs are lightly golden brown. No need to worry about "fully-cooking" the tofu. One block of tofu can serve one if you're a tofu-glutton, and four if you learned ho to share.
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