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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cut and Season Tofu: Stand tofu on its short side and cut into three thinner rectangular slices. Season all sides with salt.
- 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.
- 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.
- 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.
- 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
