Print

Tofu Katsu Curry Recipe

Print Recipe

★★★★★

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.

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 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

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