Place breadcrumbs, flour, and milk into three separate bowls.
Cut the firm bean curd into four exact slices and pat dry with a paper towel.
Coat each tofu slice with flour, milk, and breadcrumbs. Shake off any excess.
Heat two tablespoons of the oil in a pan on a medium-high heat. Add in the bean curd slices and fry until golden brown (appx. 2 mins per side). Remove from heat and transfer to paper towels to soak up excess oil.
Heat the remaining oil in the pan, add in the chopped onion, and brown (appx. 3 minutes). Add in the garlic, ginger, and sliced carrots. Cook for a further 5 minutes.
Add curry powder, turmeric, and garam masala. Stir and cook for another 1-2 minutes.
Add in the vegetable stock, tomato puree, soy sauce, and mirin and leave to simmer for 10-15 minutes. To thin the sauce, add some extra water. Remove from heat and pour over cooked rice.
Slice the breaded tofu diagonally and add on top of the sauce. Garnish with coriander and spring onion.
Calories have been calculated using an online calculator. Nutritional information offered on Honest Food Talks is for general information purposes and are only rough estimations.