Begin by draining and pressing the firm tofu for about 15 minutes to remove excess moisture. Cut it into bite-sized cubes and marinate in a mixture of turmeric, white miso, rice vinegar, mirin, and olive oil for 15 minutes.

While the tofu marinates, bring a pot of water to a boil and add short grain brown rice. Reduce the heat to a simmer and cook for approximately 45 minutes until the rice is tender and fluffy, then fluff the rice with a fork.

In a shallow dish, combine breadcrumbs and sesame seeds. Toss the marinated tofu cubes in this mixture until coated on all sides.

Heat a generous amount of olive oil in a large skillet over medium heat. Fry the coated tofu cubes in batches for about 4-5 minutes on each side until golden brown and crispy.

In the same skillet, add sliced pineapple and char them for about 2-3 minutes until caramelized.

Assemble your Katsu-Style Tofu Rice Bowls by dividing the rice among bowls. Top with crispy tofu, charred pineapple, and mixed crunchy vegetables. Drizzle with mango chutney.

Garnish with freshly chopped red chillies and coriander. Serve with hot chili sauce on the side.