Air Fryer Tofu Katsu with Japanese Inspired Vegetable Curry

Ingredients

• One 14-ounce block firm tofu, drained
• 1 tablespoon vegetable or canola oil
• 1 medium onion, cut into 1-inch chunks, layers separated
• 8 ounces shiitake mushrooms, stems removed, cut into 1/2-inch slices
• 2 medium carrots (about 4 ounces), cut into 1/2-inch slices on a bias
• 1 medium russet potato (about 8 ounces), quartered and cut into 1/2-inch chunks
• One 2-inch piece kombu
• 2 cubes medium-hot Japanese curry block, finely chopped (see Cook’s Note)
• 1 cup frozen peas
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• Kosher salt and freshly ground black pepper
• 1/3 cup all-purpose flour
• 1 large egg
• 1 cup panko breadcrumbs
• Nonstick cooking spray, for the tofu
• 2 cups cooked white rice, such as sushi rice, for serving

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