Heat the oil in a saucepan or skillet over medium heat. Once the oil is shimmering, add the onions, carrots, and potatoes. Cook for 4 to 5 minutes, until the onion is tender and the vegetables are starting to become tender.
Stir in the curry, soy sauce, broth, and agave. Simmer (low boil) for 15 to 20 minutes. The sauce should thicken as it cooks. You can also use a fork or a spatula to press a few of the tender potato cubes to make the sauce thicker.
For the Breaded Fried Tofu
While the sauce is cooking, cut the pressed tofu into 5 to 6 rectangular strips.
In a bowl, stir together the bread crumbs, garlic powder, and salt.
Use tongs to dip the tofu in the cooking katsu sauce. Then dip it in the bread crumbs, making sure all sides are covered.
Add 4 tablespoons of oil to a skillet over medium-high heat. Once the oil is shimmering, use tongs to place the breaded tofu slices in the oil. Fry the tofu for 4 to 5 minutes, until golden brown. Use tongs to turn the slices to cook on the other side. Transfer to a plate lined with paper towels.
Add some cooked rice to a plate. Place several fried tofu pieces beside and tilted slightly on the rice. Pour the hot katsu sauce over the top and on the side. Garnish with chopped parsley. Serve immediately.
Store any leftovers in an airtight container in the fridge for up to 4 days. This dish is not recommended for freezing.
How to Press Tofu: I typically press my tofu early in the day to remove extra fluid. However, even 20 to 30 minutes of pressing will work.
Manual Method — Wrap the tofu block in paper towels or a kitchen towel and place it on a plate. Place something heavy over the top, such as a pan. Let it sit for 20 to 30 minutes.
Tofu Press — Place the tofu in the tofu press and follow the instructions to press the extra moisture out.