Crunchy Chick Tofu Katsu with Curry

1. Combine coconut milk, green onions, cilantro, and curry powder in a pot and heat over low to steep the coconut milk mixture.
2. Heat 2-4 cups of oil in a large frying pan for shallow frying the tofu. Heat the oil slowly for safety. Test if the oil is hot enough by sprinkling in a bit of flour (it should bubble immediately) or by inserting the end of a wooden spoon (if it bubbles, it's ready).
3. Set up a breading station with three bowls: one for flour and seasonings, one for milk, and one for bread crumbs.
4. Dip the tofu in the flour, then the milk, then the flour and milk again, and finally coat it in the bread crumbs. Repeat this process for all tofu pieces.
5. Place the breaded tofu in the hot oil and cook for about 5 minutes per side, until golden and crispy. Sprinkle with salt when done, then slice it up.
6. Serve the curry mixture and place the sliced crispy tofu on top. Enjoy!