Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a flavorful plant-based twist on a beloved Japanese classic. Crispy breaded tofu pairs beautifully with a rich, aromatic vegetable curry that’s both comforting and vibrant. This dish is perfect for a satisfying weeknight dinner or whenever you crave something warm and hearty.

Ingredients

• 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)
• 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 c. 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
• 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
• 2/3 c. all-purpose flour
• 2/3 c. non-dairy milk
• 3/4 c. panko bread crumbs
• 1 tbsp. Dijon mustard
• 3 tbsp. sesame seeds
• Vegetable oil, for frying
• Cooked rice, for serving

Instructions

1. Step 1: Make the curry roux by heating 2 tablespoons olive oil in a small saucepan over medium heat. Gradually whisk in the flour and cook, whisking constantly, until golden and fragrant, about 1 to 2 minutes. Stir in the curry powder, garam masala, coriander, and cayenne (if using), cooking until very fragrant, 30 seconds to 1 minute. The mixture should feel like wet sand. Transfer to a small bowl.
2. Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the halved 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: Cut the onion into 4 thick slices per half after halving root to tip, and remove the tip and root ends. Heat remaining 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 vegetable broth and a big pinch of salt to the pot. Bring to a boil, scraping up brown bits. Lower to a simmer. Transfer about ½ cup of liquid to a small bowl and whisk in a quarter of the curry roux. Return this mixture to the pot and stir. Repeat this process until all the roux is incorporated. Add potato, partially cover, and simmer for 5 minutes.
5. Step 5: Add carrot and half the grated apple. Add water if needed to cover vegetables. Simmer partially covered until potatoes and carrots are just tender, 8 to 10 minutes.
6. Step 6: Stir in cooked mushrooms, tomatoes, and remaining apple. Season to taste with soy sauce.
7. Step 7: Prepare the tofu by pressing it gently between doubled paper towels with a flat pan to remove excess moisture without cracking. Discard towels.
8. Step 8: Stand tofu on its short side and cut into three thinner rectangles. Season all sides with salt.
9. Step 9: Set up your breading station: Place flour in one shallow bowl, non-dairy milk whisked with Dijon mustard in a second, and panko mixed with sesame seeds in a third. Line a baking sheet with paper towels and a rack.
10. Step 10: Coat each tofu piece by dredging in flour and shaking off excess, dipping in the milk mixture, then back in flour, again in milk, and finally press into the panko mixture. Place breaded tofu on the rack and repeat with remaining pieces.
11. Step 11: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Test oil with a piece of panko; it should bubble immediately. Fry tofu until golden on the underside, 4 to 6 minutes. Flip and cook 4 to 6 minutes more until golden on all sides. Transfer to a cooling rack and season with salt.
12. Step 12: Serve sliced tofu over cooked rice with the warm vegetable curry spooned on top or on the side.

Tips & Variations

• Press tofu gently but thoroughly to remove moisture for a crispier crust.
• If you prefer milder curry, omit the cayenne pepper.
• Try adding other vegetables like bell peppers or peas to the curry for extra color and texture.
• Use gluten-free flour and panko if you want a gluten-free version.

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. For tofu katsu, reheat in a toaster oven or a pan to keep the crust crisp rather than microwaving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh tofu instead of frozen and defrosted?

Freezing and thawing tofu changes its texture to be firmer and chewier, which helps it hold up when fried. You can use fresh tofu, but it may be softer and less crispy.

What can I substitute for baby bella mushrooms?

You can use cremini mushrooms or white button mushrooms as alternatives. They will provide a similar texture and flavor in the curry.

Tofu Katsu Curry Recipe

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★★★★★

4.8 from 50 reviews

• Author: Elara
• Total Time: 60 minutes
• Yield: 3 servings 1x
• Diet: Vegetarian

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Description

Tofu Katsu Curry is a flavorful Japanese-inspired dish featuring crispy breaded tofu served with a rich and aromatic vegetable curry sauce. This recipe combines a fragrant curry roux with sautéed mushrooms, potatoes, carrots, and apple for a sweet and savory balance, complemented by crunchy sesame panko-coated tofu fried to golden perfection. Served over steamed rice, it offers a satisfying vegetarian meal packed with textures and delicious spices.

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Ingredients

Scale 1x2x3x

Curry Roux and Vegetables

• 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 pepper (optional)
• 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

Tofu Katsu

• 1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
• 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 over medium heat, heat 2 tablespoons olive oil. Gradually whisk in 2 tablespoons flour, cooking and whisking constantly until the mixture is golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne pepper (if using), cooking and stirring until very fragrant, 30 seconds to 1 minute. The roux should have a wet sand-like texture. 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. Add halved mushrooms, arranging cut side down in a single layer. Cook undisturbed until golden, about 4 minutes. Stir, season with kosher salt, and cook another 3 to 4 minutes. Remove from heat and set aside.
3. Prepare Aromatics: Cut the onion in half root to tip, then slice each half into 4 thick slices. Heat the 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 are golden, about 4 minutes. Add sliced ginger and cook for 1 more minute until fragrant.
4. Build Curry Base: Add vegetable broth and a big pinch of salt to the pot. Bring to a boil while scraping up browned bits with a wooden spoon. Reduce heat to a simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in about a quarter of the curry roux until dissolved. Return the mixture to the pot and stir to combine. Repeat this step three more times until all the roux is incorporated. Add the potato pieces and simmer partially covered for about 5 minutes.
5. Add Vegetables and Simmer: Add carrots and half of the grated apple to the pot. Ensure vegetables are just covered with liquid, adding 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 sautéed mushrooms, chopped tomatoes, and remaining grated apple. Adjust seasoning with soy sauce to taste. Keep warm while preparing tofu.
7. Press Tofu: Place tofu block between doubled layers of paper towels. Press with a flat-bottom pan or cutting board to remove excess moisture slowly without cracking. Discard towels.
8. Cut and Season Tofu: Stand tofu on its short side and cut into three thinner rectangular slices. Season all sides with salt.
9. Prepare Breading Station: Set up three shallow bowls: one with 2/3 cup all-purpose flour, one with 2/3 cup non-dairy milk whisked with 1 tablespoon Dijon mustard, and one with 3/4 cup panko bread crumbs mixed with 3 tablespoons sesame seeds. Line a baking sheet with paper towels and place a wire rack on top.
10. Bread Tofu: Working one piece at a time, dredge tofu in flour shaking off excess; dip into the mustard milk mixture; then back into flour; dip again into milk; finally coat thoroughly in panko-sesame mixture, pressing crumbs gently to adhere. Place breaded tofu on the prepared rack. Repeat with remaining pieces.
11. Fry Tofu: Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Test oil readiness by dropping a piece of panko; it should bubble immediately. Fry tofu pieces until golden on one side, 4 to 6 minutes. Flip and cook the other side until golden and crispy, another 4 to 6 minutes. Transfer to cooling rack and season lightly with salt.
12. Serve: Slice tofu pieces and serve over cooked rice. Ladle hot curry over and enjoy your homemade tofu katsu curry.

Notes

• Freezing tofu before use helps achieve a firmer texture that crisps well when breaded and fried.
• Cayenne pepper is optional and can be omitted or adjusted to control heat level.
• Use firm or extra-firm tofu for best structural integrity during frying.
• Non-dairy milk and vegetable broth make this recipe vegan-friendly.
• Adjust soy sauce to your taste preference for saltiness in the curry.
• Serve immediately for the best texture, as tofu katsu is crispiest freshly fried.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Main Dish
• Method: Frying
• Cuisine: Japanese

Keywords: Tofu Katsu Curry, Japanese curry, vegetarian curry, tofu katsu, crispy tofu, vegetable curry, plant-based Japanese dish