Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a comforting and flavorful Japanese-inspired dish featuring crispy tofu cutlets served with a rich, spiced vegetable curry. This plant-based take on a classic is perfect for anyone craving a hearty, satisfying meal.

Ingredients

• For 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)
• For Curry: 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 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)
• For Tofu Katsu: 1 (14-ounce) block firm tofu (frozen for 24 hours and defrosted), kosher salt, 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), cooked rice (for serving)

Instructions

1. Step 1: Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add flour gradually, whisking to combine. Continue cooking, whisking constantly, until golden and fragrant, 1 to 2 minutes. Stir in spices and cook, stirring, until very fragrant, 30 seconds to 1 minute. Transfer to a small bowl.
2. Step 2: Sauté mushrooms: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add mushrooms in a single layer, cut side down. Cook undisturbed until golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.
3. Step 3: Cut onion in half root to tip, then slice each half into 4 thick pieces, removing tip and root. Heat remaining tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook until softened and edges start to brown, 4 minutes. Add ginger and cook 1 minute more.
4. Step 4: Add broth and a pinch of salt to onions. Bring to boil, scraping brown bits with a spoon. Reduce to simmer. Transfer 1/2 cup cooking liquid to a bowl, whisk in a quarter of curry roux, and return mixture to pot. Repeat three more times to dissolve all roux. 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; add 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 curry to taste with soy sauce.
7. Step 7: Prepare tofu: On a cutting board, sandwich tofu between paper towels and press gently with a flat pan to remove moisture without breaking it. Discard towels.
8. Step 8: Stand tofu on its short side and cut into 3 thinner rectangles. Season all sides with salt.
9. Step 9: Make breading station with three shallow bowls: flour, non-dairy milk mixed with Dijon mustard, and panko mixed with sesame seeds. Line a baking sheet with paper towels and fit with a rack.
10. Step 10: Dredge each tofu piece in flour, shaking off excess. Dip in milk mixture, then flour again. Dip back in milk and finally press into panko mixture. Place on rack and repeat with remaining pieces.
11. Step 11: Heat ½ inch vegetable oil in a large skillet over medium-high heat. When a panko crumb bubbles immediately in oil, fry tofu until golden on one side, 4 to 6 minutes. Flip and cook other side until golden, 4 to 6 minutes more. Transfer to rack and season with salt.
12. Step 12: Serve sliced tofu katsu over cooked rice with curry.

Tips & Variations

• Freeze tofu before pressing to improve texture and help it hold up better during frying.
• Adjust spice levels by adding more cayenne or using your preferred curry powder blend.
• For a gluten-free option, substitute all-purpose flour and panko with gluten-free alternatives.
• Add vegetables like peas or bell peppers to the curry for extra color and nutrition.

Storage

Store leftover curry and tofu separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove or in the microwave, and pan-fry or bake the tofu briefly to revive its crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu without freezing it first?

Freezing tofu improves its texture, making it firmer and chewier, which helps it stay crispy when fried. If you skip freezing, the tofu may be softer and less sturdy, but the dish will still taste delicious.

Is this curry spicy?

This curry is mildly spiced with a gentle heat from curry powder and optional cayenne. You can adjust the cayenne quantity or omit it entirely to suit your spice preference.

Tofu Katsu Curry Recipe

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★★★★★

4.4 from 55 reviews

• Author: Isabella
• Total Time: 55 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

This delightful Tofu Katsu Curry features crispy, golden breaded tofu served with a rich and flavorful Japanese-inspired curry. The curry is made from a fragrant roux infused with spices and packed with hearty vegetables like mushrooms, potatoes, carrots, and tomatoes, balanced with the sweetness of apple. Perfect for a comforting and satisfying vegetarian meal.

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Ingredients

Scale 1x2x3x

For 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)

For Curry

• 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

For Tofu Katsu

• 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
• Kosher salt, to taste
• 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
• Cooked rice, for serving

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Instructions

1. Make Curry Roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Gradually whisk in the flour, continuing to cook while whisking constantly until the mixture turns 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 roux should have a texture similar to wet sand. Transfer the roux to a small bowl and set aside.
2. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Place the halved mushrooms cut side down in a single layer and cook undisturbed until golden, about 4 minutes. Stir, season with kosher salt, and sauté for an additional 3 to 4 minutes. Remove from heat.
3. Cook Onions and Ginger: Cut the onion in half root to tip, then slice each half into 4 thick slices, removing root and tip. Heat the remaining tablespoon olive oil in a large pot over medium heat. Add onions, season with salt, and cook, stirring occasionally, until softened and golden at the edges, about 4 minutes. Add sliced ginger and cook until fragrant, about 1 minute more.
4. Add Broth and Combine Roux: Pour in vegetable broth and add a big pinch of salt. Bring to a boil, scraping up brown bits from the pot with a wooden spoon. Reduce heat to a simmer. Transfer about 1/2 cup of cooking liquid to a small bowl and whisk in about a quarter of the curry roux until smooth. Return this mixture to the pot and stir to combine. Repeat this process three more times until all the roux is incorporated. Add the potato and simmer, partially covered, for about 5 minutes.
5. Add Carrots and Apple: Add carrot chunks and half of the grated Fuji apple to the pot. Ensure the vegetables are just covered with liquid; add more water if needed. Return to a simmer and cook partially covered until carrots and potatoes are just tender, about 8 to 10 minutes.
6. Finish Curry: Stir in the cooked mushrooms, chopped tomatoes, and the remaining grated apple. Season to taste with soy sauce. Keep warm while preparing tofu katsu.
7. Press Tofu: Place tofu block on a cutting board and sandwich it between doubled layers of paper towels. Press slowly with a flat-bottomed pan or second cutting board to remove moisture without breaking the block.
8. Slice and Season Tofu: Remove paper towels and stand tofu on its short edge. Cut tofu into three thinner rectangular pieces. Season all sides with kosher salt.
9. Prepare Breading Station: Arrange three shallow bowls: one with flour, one with non-dairy milk whisked with Dijon mustard, and one with panko breadcrumbs mixed with sesame seeds. Line a baking sheet with paper towels and place a cooling rack on top.
10. Bread Tofu: Working one piece at a time, dredge tofu in flour shaking off excess, dip in milk mixture, then back into the flour, dip again into the milk, and finally coat thoroughly in the panko mixture, pressing crumbs to adhere. Place breaded tofu on the rack and repeat with remaining pieces.
11. Fry Tofu: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Test readiness by dropping a piece of panko into the oil—it should bubble immediately. Fry tofu pieces until golden on one side, 4 to 6 minutes, then flip and fry until golden on the other side, another 4 to 6 minutes. Transfer fried tofu to the cooling rack and season with salt while hot.
12. Serve: Slice tofu katsu and serve over cooked rice with generous ladles of the vegetable curry.

Notes

• Pressing the tofu well removes excess moisture, ensuring a crispier katsu.
• Freezing the tofu before use improves texture and helps it hold shape during frying.
• The curry roux can be made ahead and stored refrigerated for up to 3 days or frozen for longer storage.
• Adjust the cayenne in the roux to control spiciness to your taste.
• Use gluten-free flour and breadcrumbs if gluten-free options are necessary.
• The Fuji apple adds natural sweetness balancing the spices in the curry.
• Serve with steamed jasmine or short-grain rice for an authentic experience.

• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Japanese

Keywords: Tofu Katsu, Japanese curry, vegetarian curry, tofu katsu curry recipe, Japanese tofu recipes, crispy tofu, vegetable curry