Begin by draining the firm tofu and wrapping it in towels. Place a heavy object on top to press out excess moisture for about 10-15 minutes.

Once pressed, place the tofu in the freezer overnight to enhance its absorbent qualities.

The next day, remove the tofu from the freezer and allow it to thaw completely before cutting into slabs.

Prepare a dipping station with flour, plant-based egg mixture, and panko breadcrumbs.

Coat the tofu slabs first in flour, then in the egg mixture, and finally in panko breadcrumbs.

Heat oil in a skillet to 350ºF (180ºC) and fry the tofu slabs until golden brown, about 3-4 minutes per side.

In a medium saucepan, melt plant-based butter and whisk in flour to create a roux.

In the same pan, sauté king oyster mushrooms, then remove and caramelize finely chopped onion.

Add diced potatoes, carrots, sautéed mushrooms, and vegetable stock to the pan and bring to a boil.

Once boiling, reduce heat to low and simmer until potatoes are tender.

Blend the Fuji apple into a puree and add to the curry along with the roux.

Adjust seasoning and serve curry over sushi rice, topped with fried tofu.