Vegan katsu curry

Name: Vegan katsu curry
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Asian, Japanese
Ingredients: 2 tbsp rapeseed oil or vegetable oil; 200g cooked rice (we used basmati); ¼ large cucumber , peeled into ribbons; 1 carrot , peeled into ribbons; handful of mint leaves or coriander leaves, or both; lime wedges , to serve; 1 tbsp rapeseed oil or vegetable oil; 1 onion , chopped; 1 large carrot , chopped; 1 large garlic clove , crushed; 2cm piece ginger , peeled and grated or finely chopped; ½ tbsp curry powder , mild or medium; ¼ tsp ground turmeric; 200ml coconut milk; 2 tsp maple syrup (or honey if not cooking for vegans); 1 tbsp cornflour; 280-300g block firm tofu; 200g dried breadcrumbs , we used panko (gluten-free if necessary)