Heat 1 tablespoon of neutral oil in a medium pot over medium heat. Add sliced onion and bell pepper, sautéing for about 4-5 minutes until fragrant and translucent.

Incorporate sliced potatoes and eggplant into the pot, followed by 3 cups of water. Stir in Japanese curry cubes until dissolved; cover and let simmer for 15-20 minutes.

After simmering, stir the curry, taste for seasoning, and adjust with salt. If too thick, mix in more water.

Drain the tofu, press to remove excess water, slice into 1-inch thick slabs, and sprinkle salt on both sides.

In a mixing bowl, whisk together flour, cornstarch, baking powder, and optional seasoning. Gradually add water until you have a thick batter.

Dip each tofu slab in the batter, then dredge in Japanese breadcrumbs. Fry in heated oil for about 3-4 minutes on each side.

For a healthier version, bake coated tofu at 350°F (175°C) for 35-40 minutes, flipping halfway through.

To serve, place cooked rice on each plate, top with curry sauce and crispy tofu. Garnish with sesame seeds if desired.