First, press the tofu to remove excess water.
Place the block between two clean dishtowels, set a heavy object on top (like a bowl with cans), and let it drain for at least 10 minutes.
Heat 1 inch / 2. 5 cm of oil to 350°F / 175°C in a skillet over medium heat.
Adjust the heat as needed to maintain a consistent temperature.
In a shallow bowl, stir the coconut flakes and panko breadcrumbs into the tempura batter.
Do not overmix; a few lumps are okay.
Pat the pressed tofu dry and cut it into chopstick-width lengths. Lightly dust each piece with potato starch, shaking off any excess.
Dip each tofu stick into the coconut batter, ensuring it's fully coated. Carefully place the battered tofu into the hot oil.
Fry for about 2 minutes per side, turning as needed, until the coating is golden brown and crisp.
Transfer to a wire rack to drain.
To assemble, place a sheet of nori vertically on a bamboo rolling mat with the rough side facing up.
Dip your fingertips in cool water and spread about ¾ cup / 150 g (5.3 oz) of sushi rice evenly over the bottom three-quarters of the nori sheet.
Arrange ¼ of the fried tofu horizontally across the center of the rice.
Top with ¼ of the cabbage, carrots, and green onions, then sprinkle with 1 teaspoon (5 ml / 0.2 fl oz) of peanuts.
Slide your thumbs under the mat and use your other fingers to hold the fillings in place.
Roll the bottom edge of the mat up and over the fillings, tucking it in tightly to form a compact cylinder.
Continue rolling the mat forward until the roll is complete. Gently press on the top and sides of the mat to shape the roll.
Let it rest seam-side down on a cutting board for 2 minutes.
Repeat steps 6-10 to make the remaining 3 rolls.
Dip the blade of a very sharp knife in water.
Using a swift sawing motion, cut each roll into 5 even pieces.
Serve immediately with Curry Mayonnaise for dipping.
Don't skip pressing the tofu! This step removes excess water, ensuring the batter sticks and the tofu gets extra crispy when fried.
Keep a small bowl of water nearby to wet your fingertips before handling the sushi rice. This prevents the rice from sticking to your hands.
