Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a delightful vegan twist on a classic Japanese comfort dish. Crispy breaded tofu is served with a rich, flavorful curry full of tender vegetables and warming spices. It’s perfect for a satisfying weeknight dinner that everyone will enjoy.

Ingredients

• 2 tbsp. extra-virgin olive oil
• 2 tbsp. all-purpose flour
• 2 tbsp. curry powder
• 1 tsp. garam masala
• 1 tsp. coriander powder
• 1/4 tsp. cayenne (optional)
• 2 tbsp. extra-virgin olive oil, divided
• 8 oz. baby bella mushrooms, halved
• Kosher salt
• 1 small yellow onion
• 1 inch fresh ginger, peeled and thinly sliced
• 2 c. low-sodium vegetable broth or water
• 1 russet potato, peeled and cut into sixths
• 1 large carrot, cut into irregular chunks
• 1 medium Fuji apple, peeled and grated
• 2 small Roma tomatoes, chopped into large pieces
• Soy sauce, as needed
• 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
• 2/3 c. all-purpose flour
• 2/3 c. non-dairy milk
• 3/4 c. panko bread crumbs
• 1 tbsp. Dijon mustard
• 3 tbsp. sesame seeds
• Vegetable oil, for frying
• Cooked rice, for serving

Instructions

1. Step 1: Make the curry roux by heating 2 tablespoons olive oil in a small saucepan over medium heat. Gradually whisk in the 2 tablespoons flour and cook, whisking constantly, until golden and fragrant, about 1 to 2 minutes. Stir in the curry powder, garam masala, coriander powder, and cayenne (if using), and cook until fragrant, 30 seconds to 1 minute. Transfer the roux to a small bowl.
2. Step 2: In a large skillet over medium heat, heat 1 tablespoon olive oil. Place mushrooms cut side down and cook undisturbed until golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.
3. Step 3: Slice the onion into thick pieces. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook until slightly softened and golden at edges, about 4 minutes. Add ginger and cook 1 more minute until fragrant.
4. Step 4: Add broth and a big pinch of salt to the pot. Bring to a boil, scraping up brown bits. Reduce to a simmer. Whisk about 1/2 cup cooking liquid with a quarter of the curry roux in a small bowl, then return to the pot and stir. Repeat until all roux is incorporated. Add potato and simmer partially covered for 5 minutes.
5. Step 5: Add carrots and half the grated apple. Ensure vegetables are just covered with liquid, adding more water if needed. Simmer partially covered until potatoes and carrots are tender, 8 to 10 minutes.
6. Step 6: Stir in mushrooms, tomatoes, and remaining apple. Season to taste with soy sauce.
7. Step 7: Prepare tofu by pressing it between paper towels and a flat weight to remove moisture. Cut tofu into three thinner rectangles and season all sides with salt.
8. Step 8: Set up breading stations: flour in one bowl, non-dairy milk mixed with mustard in another, and panko mixed with sesame seeds in a third. Dip each tofu piece in flour, then milk, then flour again, milk again, and finally panko, pressing crumbs to adhere. Place breaded tofu on a rack over paper towels.
9. Step 9: Heat vegetable oil in a large skillet about ½ inch deep over medium-high heat. When a piece of panko bubbles immediately, fry tofu pieces until golden on one side, 4 to 6 minutes, then flip and fry the other side until golden, 4 to 6 minutes more. Drain on a cooling rack and season with salt.
10. Step 10: Serve sliced tofu katsu over cooked rice topped with the curry sauce.

Tips & Variations

• Freezing the tofu before cooking helps improve its texture and makes it easier to press out excess moisture.
• For extra flavor, add a splash of soy sauce to the curry as it cooks to balance the spice and sweetness.
• Try adding additional vegetables like bell peppers or peas for variety and color.
• If you prefer less heat, omit the cayenne pepper from the curry roux.

Storage

Store leftover curry and tofu katsu separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove. To keep tofu crispy, reheat it in a hot oven or toaster oven rather than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tofu instead of frozen?

Yes, but freezing and thawing tofu changes its texture, making it firmer and better for pressing and breading. Fresh tofu may be more delicate and harder to get crispy.

Is this recipe gluten-free?

This recipe uses all-purpose flour and panko, which contain gluten. For a gluten-free version, use gluten-free flour and gluten-free breadcrumbs.

Tofu Katsu Curry Recipe

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★★★★★

4.8 from 92 reviews

This Tofu Katsu Curry recipe offers a delightful fusion of Japanese-inspired curry with a crispy tofu cutlet. The rich, spiced curry sauce is packed with vegetables and fruits for sweetness and depth, while the crispy panko-coated tofu adds a satisfying crunch. Perfect for a comforting and hearty vegetarian meal served over warm rice.

• Author: Sophie
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 60 minutes
• Yield: 3 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Curry Roux

• 2 tbsp extra-virgin olive oil
• 2 tbsp all-purpose flour
• 2 tbsp curry powder
• 1 tsp garam masala
• 1 tsp coriander powder
• 1/4 tsp cayenne (optional)

Vegetables and Broth

• 2 tbsp extra-virgin olive oil, divided
• 8 oz baby bella mushrooms, halved
• Kosher salt, to taste
• 1 small yellow onion
• 1 inch fresh ginger, peeled and thinly sliced
• 2 cups low-sodium vegetable broth or water
• 1 russet potato, peeled and cut into sixths
• 1 large carrot, cut into irregular chunks
• 1 medium Fuji apple, peeled and grated
• 2 small Roma tomatoes, chopped into large pieces
• Soy sauce, as needed

Tofu Katsu

• 1 (14-ounce) block firm tofu, frozen for 24 hours and defrosted
• 2/3 cup all-purpose flour
• 2/3 cup non-dairy milk
• 3/4 cup panko bread crumbs
• 1 tbsp Dijon mustard
• 3 tbsp sesame seeds
• Vegetable oil, for frying

To Serve

• Cooked rice

Instructions

1. Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Gradually whisk in the flour and cook, stirring constantly, until the mixture is golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne (if using), cooking until very fragrant, about 30 seconds to 1 minute. The texture should resemble wet sand. Transfer the roux to a small bowl.
2. Sauté mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the halved mushrooms cut-side down in a single layer. Cook undisturbed for about 4 minutes until golden. Stir, season with salt, and cook another 3 to 4 minutes until fully cooked. Remove from heat.
3. Cook onions and ginger: Cut the onion in half root to tip, then slice each half into 4 thick slices. Heat remaining 1 tablespoon olive oil in a large pot over medium heat, add onions, season with salt, and cook, stirring occasionally, about 4 minutes until soft and golden at edges. Add sliced ginger and cook until fragrant, about 1 more minute.
4. Add broth and roux: Pour in the vegetable broth and a pinch of salt, bring to a boil, scraping up any browned bits. Reduce heat to a simmer. Transfer about 1/2 cup broth to a bowl and whisk in 1/4 of the curry roux. Stir back into the pot. Repeat this process 3 more times to fully integrate the roux into the broth.
5. Cook potatoes and carrots: Add the potato pieces to the pot and simmer partially covered for 5 minutes. Then add the carrot chunks and half the grated apple, ensuring vegetables are just covered with liquid; add water if necessary. Simmer partially covered until vegetables are tender, about 8 to 10 minutes.
6. Finish curry: Stir in the cooked mushrooms, tomatoes, and remaining grated apple. Season the curry to taste with soy sauce. Keep warm on low heat.
7. Prepare tofu: Place defrosted tofu block on paper towels and press gently with a flat pan or board to remove moisture without breaking the block. Discard paper towels.
8. Slice and season tofu: Stand tofu on one short side and cut into three thinner rectangles. Season all sides of tofu slices with salt.
9. Make breading station: Place flour in one shallow bowl, non-dairy milk whisked with Dijon mustard in another, and panko mixed with sesame seeds in a third bowl. Set a baking sheet with a rack lined with paper towels nearby.
10. Bread tofu: One piece at a time, dredge tofu in flour, shaking off excess, dip in the milk mixture, return to flour, dip again in milk, then coat thoroughly in the panko mixture pressing gently to adhere. Place breaded tofu on the rack. Repeat with remaining pieces.
11. Fry tofu: Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat. Test oil by dropping a piece of panko—if it bubbles immediately, oil is ready. Fry tofu slices until golden on one side, about 4 to 6 minutes, then flip and cook 4 to 6 minutes more until golden and crispy. Transfer fried tofu to a cooling rack and season with salt.
12. Serve: Slice tofu katsu and serve over cooked rice with curry ladled on top or on the side for dipping. Enjoy warm.

Notes

• Freezing the tofu before use improves its texture and helps it hold together during frying.
• Adjust cayenne pepper to your spice preference or omit for milder curry.
• Use non-dairy milk of choice, such as almond or soy milk, for the breading station.
• Tofu can be pressed overnight in the fridge if you prefer, but the freezing method yields a better texture.
• For a gluten-free option, substitute gluten-free flour and panko breadcrumbs.
• This dish is best served fresh but can be stored in the fridge; reheat tofu in the oven to maintain crispiness.

Keywords: Tofu Katsu, Japanese Curry, Vegetarian Curry, Tofu Recipe, Crispy Tofu, Curry Sauce, Panko Tofu, Japanese Comfort Food