Wrap the tofu tightly in kitchen towel, place a weight of about two plates on top, and leave for 40 minutes to drain.
Cut 【1】 into 1.5 cm-thick pieces, and season with salt and black pepper.
Coat the tofu with 【A】 and then panko breadcrumbs. Deep-fry the coated tofu in oil preheated to 170-180℃ (340-360℉) until golden brown.
【Curry Sauce】
Roughly mince the tomato, red onion and avocado. Then, mix the minced avocado with lemon juice.
Heat oil in a frying pan over medium heat and stir-fry the minced red onion.
Once it becomes tender, add the minced tomato and avocado and lightly stir-fry. Add water, and turn off the heat once it comes to a boil. Add the S&B Golden Curry Mix, then stir until sauce mix is melted.
Turn on the heat again, and simmer until the sauce becomes thick.
Stack the carottes râpées, lettuce, marinated red cabbage and tofu katsu on a piece of bread, put the sauce on the tofu katsu, and then top with another piece of bread, making a sandwich.
