Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a flavorful and satisfying vegan twist on a Japanese classic. Crispy breaded tofu pairs beautifully with a fragrant, mildly spiced vegetable curry. This comforting dish is perfect for a cozy dinner any night 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. 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 cut side down in a single layer. Cook undisturbed until golden on the cut side, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.
3. Step 3: Prepare onions and ginger: Cut onion in half root to tip, then slice each half into 4 thick slices, removing tips 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, about 1 minute.
4. Step 4: Add broth and salt to the pot with onions. Bring to a boil, scraping up brown bits. Reduce heat to a simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in about one-quarter of the curry roux. Return mixture to pot and stir. Repeat this 3 more times until all roux is dissolved. Add potato and simmer, partially covered, about 5 minutes.
5. Step 5: Add carrots and half of the grated apple. Add more water if needed to just cover vegetables. Simmer, partially covered, until carrots and potatoes are tender, 8 to 10 minutes.
6. Step 6: Stir in cooked mushrooms, tomatoes, and remaining grated apple. Adjust seasoning with soy sauce to taste.
7. Step 7: Prepare tofu katsu: Place tofu on a cutting board and sandwich between doubled layers of paper towels. Press gently with a flat pan or another cutting board to remove moisture without breaking tofu. Discard towels.
8. Step 8: Stand tofu on short side and cut into three thinner rectangular slices. Season all sides with salt.
9. Step 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. Line a baking sheet with paper towels fitted with a rack.
10. Step 10: Coat each tofu slice by dredging in flour, shaking off excess, dipping in milk mixture, back to flour, then milk again, and finally into panko mixture. Press crumbs gently to adhere. Place breaded tofu on rack and repeat with remaining pieces.
11. Step 11: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. When a piece of panko bubbles immediately in oil, it’s ready. Fry tofu slices until golden on one side, 4 to 6 minutes. Flip and cook 4 to 6 minutes more. Transfer to cooling rack and season with salt.
12. Step 12: Slice tofu and serve over cooked rice with the hot curry sauce.

Tips & Variations

• Freeze tofu for 24 hours before cooking to improve its texture and help it hold together better when frying.
• Add a splash of soy sauce or tamari to the curry for extra umami flavor.
• For extra heat, increase cayenne pepper in the curry roux or add a pinch of chili flakes.
• Substitute baby bella mushrooms with shiitake or cremini for a woodier flavor.
• Serve with pickled vegetables or a side salad for contrast and freshness.

Storage

Store leftover curry and tofu katsu separately in airtight containers in the refrigerator for up to 3 days. Reheat curry gently on the stove or in the microwave, adding a splash of water if it thickens too much. Reheat tofu in a hot oven or toaster oven to help it regain its crispiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of freezing it first?

Yes, but freezing the tofu first improves its texture by reducing moisture and making it firmer, which helps it stay crispy during frying.

Is this recipe vegan-friendly?

Yes, this recipe uses non-dairy milk and vegetable broth, making it fully vegan. Just be sure your panko breadcrumbs are vegan as some brands include dairy.

Tofu Katsu Curry Recipe

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★★★★★

4.8 from 123 reviews

A flavorful and comforting vegan Tofu Katsu Curry featuring crispy breaded tofu served over a rich and aromatic Japanese-inspired curry sauce with mushrooms, potatoes, carrots, apple, and tomatoes. This recipe combines a savory curry roux with perfectly fried tofu cutlets, creating a satisfying meal perfect for any occasion.

• Author: zara
• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Total Time: 1 hour
• Yield: 3 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: Japanese
• Diet: Vegan

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 of olive oil in a small saucepan over medium heat. Gradually whisk in the flour, and continue cooking while whisking constantly until the mixture becomes golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne pepper, cooking while stirring until very fragrant, about 30 seconds to 1 minute. The roux should have the texture of wet sand. Transfer to a small bowl and set aside.
2. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the halved mushrooms in a single layer, cut side down. Cook undisturbed until golden, about 4 minutes. Stir the mushrooms, season with kosher salt, and cook for an additional 3 to 4 minutes. Remove from heat.
3. Cook Onions and Ginger: Slice the onion into thick pieces. Heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add the sliced onion, season with salt, and cook while stirring occasionally until onions soften and edges turn golden, about 4 minutes. Add sliced ginger and cook for 1 more minute until fragrant.
4. Simmer Curry Base: Pour in vegetable broth and add a big pinch of salt. Bring to a boil while scraping up browned bits from the pot with a wooden spoon. Reduce to simmer. Transfer about 1/2 cup of cooking liquid to a small bowl and whisk in a quarter of the curry roux until smooth. Return this mixture to the pot and stir. Repeat this process 3 more times until all roux is incorporated. Add peeled and cut potato pieces and simmer partially covered for about 5 minutes.
5. Add Vegetables and Fruit: Add carrot chunks and half the grated apple to the pot. Ensure the vegetables are just covered with liquid, adding more water if needed. Return to simmer and cook partially covered until potatoes and carrots are tender, about 8 to 10 minutes.
6. Finish Curry: Stir in the cooked mushrooms, chopped tomatoes, and remaining grated apple. Adjust seasoning with soy sauce to taste.
7. Prepare Tofu: Place tofu block between doubled layers of paper towels and press gently with a flat object to remove excess moisture without breaking the block. Discard towels.
8. Cut and Season Tofu: Stand tofu on its short side and cut into 3 thinner rectangles. Season all sides with kosher salt.
9. Prepare Breading Station: Set up three shallow bowls: one with flour, one with non-dairy milk whisked with Dijon mustard, and one with panko mixed with sesame seeds. Line a baking sheet with paper towels fitted with a rack.
10. Bread Tofu: Working one piece at a time, dredge tofu in flour, shaking off excess, then dip into milk mixture, back into flour, once again into milk, and finally coat with the panko and sesame seed mixture, pressing crumbs firmly 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 readiness by dropping a bit of panko; it should bubble immediately. Fry tofu pieces, cooking undisturbed until golden on one side, about 4 to 6 minutes. Flip and cook until golden on the other side, another 4 to 6 minutes. Transfer to a cooling rack and season with salt.
12. Serve: Slice tofu katsu and serve over cooked rice topped with the hot curry sauce.

Notes

• Freezing the tofu before use helps achieve a firmer texture that holds up well during frying.
• The curry roux can be made a day ahead and stored in the refrigerator.
• Adjust cayenne pepper amount to control curry spiciness or omit for mild flavor.
• Using non-dairy milk keeps the recipe vegan and dairy-free.
• Serve with steamed white rice or brown rice for a hearty meal.
• Leftover curry can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Tofu Katsu, Vegan Katsu Curry, Japanese Curry, Vegan Japanese Recipe, Crispy Tofu, Curry Recipe, Vegan Comfort Food