Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a delightful plant-based twist on a classic Japanese comfort dish. Crispy tofu cutlets are served with a rich, fragrant curry sauce and tender vegetables, making it a hearty and satisfying meal for any day of the week.

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 in package 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 curry powder, garam masala, coriander powder, and cayenne if using, and cook, stirring, until very fragrant, 30 seconds to 1 minute. The mixture should have the texture of wet sand. Carefully transfer to a small bowl while you prepare vegetables.
2. Step 2: Sauté mushrooms: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add mushrooms, arranging cut side down in a single layer. Cook undisturbed until golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.
3. Step 3: Prepare onion and ginger: Cut the onion in half root to tip, then slice each half into 4 thick pieces, discarding the tip and root. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and edges turn golden, about 4 minutes. Add ginger and cook until fragrant, 1 minute more.
4. Step 4: Add broth and salt to the pot and bring to a boil, scraping up any brown bits. Reduce heat to a simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in a quarter of the curry roux until smooth. Return mixture to pot and stir to combine. Repeat three more times until all roux is dissolved. Add potato and simmer, partially covered, for about 5 minutes.
5. Step 5: Add carrots and half the grated apple. Ensure vegetables are just covered with liquid; add more water if needed. Simmer partially covered until carrots and potatoes are tender, 8 to 10 minutes.
6. Step 6: Stir cooked mushrooms, tomatoes, and remaining apple into the pot. Season to taste with soy sauce.
7. Step 7: Prepare tofu: On a cutting board, sandwich tofu between doubled paper towels and press gently with a flat-bottomed pan or cutting board to remove moisture without breaking the block.
8. Step 8: Discard paper towels, stand tofu on the short side, and cut into 3 thinner rectangles. Season all sides with salt.
9. Step 9: Set up breading station: Place flour in one shallow bowl, nondairy milk whisked with Dijon mustard in a second bowl, and panko mixed with sesame seeds in a third. Line a baking sheet with paper towels and place a rack on top.
10. Step 10: Coat each tofu piece by dredging in flour, shaking off excess, dipping in milk mixture, returning to flour, dipping again in milk, and finally pressing into panko mixture. Place breaded tofu on the rack. Repeat for all pieces.
11. Step 11: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. The oil is hot enough when a piece of panko bubbles immediately on contact. Fry tofu until golden on the underside, 4 to 6 minutes. Flip and fry the other side until golden, 4 to 6 minutes more. Transfer to cooling rack and season with salt.
12. Step 12: Serve sliced tofu over cooked rice topped with curry sauce and vegetables.

Tips & Variations

• Pressing the tofu removes excess moisture, helping it become crispier when fried.
• For a spicier curry, increase the cayenne or add chili flakes to the roux.
• Swap mushrooms for eggplant or zucchini for different vegetable textures.
• If you prefer baked tofu, coat and bake at 425°F for 20-25 minutes, flipping halfway.

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 over low heat, stirring occasionally. Reheat tofu in an oven or toaster oven at 350°F for 10 minutes to restore crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of frozen tofu?

Yes, but freezing tofu improves its texture by making it firmer and chewier, which helps it hold up better during frying.

Can this curry be made gluten-free?

Yes, substitute all-purpose flour with a gluten-free flour blend and use gluten-free panko breadcrumbs to keep the dish gluten-free.

Tofu Katsu Curry Recipe

Print Recipe

★★★★★

4.7 from 91 reviews

A flavorful and comforting Tofu Katsu Curry combining crispy, golden fried tofu cutlets with a rich and aromatic Japanese-inspired vegetable curry sauce. This hearty vegetarian dish features a fragrant curry roux made from spices and vegetables, paired with a crunchy tofu coating for the perfect texture contrast.

• Author: Elias
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour 5 minutes
• Yield: 3 to 4 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese
• Diet: Vegetarian

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

Instructions

1. Make Curry Roux: Heat 2 tablespoons olive oil in a small saucepan over medium heat. Gradually add flour, whisking constantly until the mixture is golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander, and optional cayenne, cooking until very fragrant, about 30 seconds to 1 minute. The texture should resemble wet sand. Transfer roux to a small bowl and set aside.
2. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved mushrooms in a single layer, cut side down. Cook undisturbed for about 4 minutes until golden, then stir, season with salt, and cook another 3 to 4 minutes. Remove from heat.
3. Cook Onion and Ginger: Slice the onion into thick slices after halving it lengthwise and removing root and tip. Heat remaining olive oil in a large pot over medium heat. Add onion with salt and cook while stirring occasionally until softened and slightly golden at edges, about 4 minutes. Add sliced ginger and cook for 1 more minute until fragrant.
4. Add Broth and Roux: Pour vegetable broth and a pinch of salt into the pot, bring to a boil scraping up browned bits. Reduce heat to a simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in a quarter of the roux. Return mixture to pot and stir. Repeat this step three more times until all roux is incorporated. Add potatoes and simmer partially covered for 5 minutes.
5. Add Vegetables and Apple: Add carrots and half the grated apple to the pot. Ensure vegetables are just covered with liquid, adding water if needed. Simmer partially covered until carrots and potatoes are tender, about 8 to 10 minutes.
6. Finish Curry: Stir in cooked mushrooms, chopped tomatoes, and remaining grated apple. Season to taste with soy sauce and adjust salt if needed. Keep warm.
7. Press Tofu: Place tofu between doubled paper towels on a cutting board and press gently using a flat pan or cutting board to remove moisture without breaking tofu. Remove paper towels.
8. Slice and Salt Tofu: Stand tofu on its short side and cut into three thinner rectangular slices. Season all sides with kosher salt.
9. Prepare Breading Stations: Place flour in one shallow bowl, non-dairy milk whisked with Dijon mustard in second bowl, and panko mixed with sesame seeds in the third bowl. Line a baking sheet with paper towels and place a rack on top.
10. Bread the Tofu: Working with one slice at a time, dredge tofu in flour, shake off excess, dip in milk mixture, then back in flour, again dip in milk, and finally coat well in panko mixture pressing crumbs to adhere. Place breaded tofu on the rack. Repeat with remaining slices.
11. Fry Tofu: Heat about ½ inch vegetable oil in a large skillet over medium-high heat until a piece of panko bubbles immediately when added. Fry tofu slices until golden on one side, 4 to 6 minutes, flip and cook until golden on the other side, 4 to 6 minutes more. Transfer fried tofu to cooling rack and season with salt.
12. Serve: Slice tofu katsu and serve over cooked rice topped with warm curry sauce. Enjoy the crunchy, flavorful tofu paired with the rich vegetable curry.

Notes

• Freezing tofu before defrosting helps remove excess moisture, improving texture for frying.
• Adjust cayenne pepper quantity in roux to control the curry’s heat level.
• Use low-sodium broth and adjust soy sauce amount to control saltiness.
• Non-dairy milk in the breading can be any plant-based variety like almond, soy, or oat milk.
• Serve with steamed white rice or brown rice for a wholesome meal.
• To make it gluten-free, substitute all-purpose flour and panko with gluten-free alternatives.
• Pressing tofu gently prevents it from breaking apart during breading and frying.

Keywords: Tofu Katsu Curry, Japanese curry, vegetarian curry, fried tofu recipe, Japanese comfort food, plant-based curry, tofu katsu