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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.

Ingredients

Scale

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

Find it online: https://spiceupwithsophie.com/tofu-katsu-curry-recipe/