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Tofu Katsu Curry Recipe

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★★★★★

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.

Ingredients

Scale

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

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