Tofu Katsu Curry Recipe
If you’ve ever dreamed of that perfect combination of crispy, savory, and soulful flavors all in one bowl, then you’re going to fall head over heels for this Tofu Katsu Curry. This dish marries the crunchy, golden tofu cutlets with a rich, warmly spiced Japanese-style curry that’s both comforting and vibrant. It’s a beautiful, satisfying meal that feels indulgent yet wholesome, showcasing how tofu can truly shine when prepared with care and bold flavors. Whether you’re a longtime curry fan or just craving something that makes your taste buds dance, this Tofu Katsu Curry will quickly become a favorite in your kitchen rotation.
Ingredients You’ll Need
The ingredients for this dish are refreshingly simple but each one plays a crucial role in building layers of flavor, texture, and color. From the earthy mushrooms to the crisp panko coating, every element enhances the overall experience of this vibrant curry.
- Extra-virgin olive oil: Adds richness and helps develop flavor in both the curry roux and vegetables.
- All-purpose flour: Essential for thickening the curry and creating the tofu’s crispy crust.
- Curry powder, garam masala, coriander powder, cayenne: These spices bring warmth, depth, and just a hint of heat that defines the curry’s signature taste.
- Baby bella mushrooms: Offer a meaty texture and absorb the curry’s flavors beautifully.
- Yellow onion and fresh ginger: Build the aromatic foundation for the curry’s savory character.
- Vegetable broth: Keeps the curry gorgeously light yet flavorful.
- Russet potato and large carrot: Provide hearty comfort with tender, melt-in-your-mouth qualities.
- Fuji apple and Roma tomatoes: Give the curry a subtle sweetness and fresh brightness that balance the spices perfectly.
- Soy sauce: Enhances umami and seasoning depth.
- Firm tofu, frozen then defrosted: Gives the tofu a firmer texture that crisps up beautifully when fried.
- Non-dairy milk, Dijon mustard, sesame seeds, panko bread crumbs: Make up the flavorful, crunchy coating that turns tofu into irresistible katsu.
- Vegetable oil: For that golden fry on the tofu.
- Cooked rice: The perfect bed to soak up every luscious bite of the curry.
How to Make Tofu Katsu Curry
Step 1: Make the Curry Roux
Begin by creating a roux that sets the tone for the curry’s rich, silky texture. Heat olive oil gently and whisk in flour until it turns a golden sandy shade and smells nutty. Then, fold in the spices—curry powder, garam masala, coriander, and cayenne if you want a little kick. This fragrant base will thicken your curry and infuse it with a warmly spiced charm that’s simply irresistible.
Step 2: Sauté the Mushrooms
Get a skillet going with olive oil and add the halved baby bella mushrooms. Let them sizzle cut side down without fussing over them so they develop a gorgeous golden crust, then season with salt. These mushrooms bring a fun, meaty texture and earthy taste that complements the tofu beautifully.
Step 3: Soften the Onions and Ginger
Next up, gently cook thick onion slices in olive oil with a sprinkle of salt until they’re just starting to caramelize around the edges. Toss in sliced fresh ginger to infuse a subtle warmth and brightness. This combination lays down a comforting, aromatic base for the curry broth.
Step 4: Build the Curry Sauce
Pour in vegetable broth and bring it to a boil, scraping the pot to lift up those tasty browned bits. Gradually whisk in your prepared roux in small portions to ensure everything melds smoothly. Add the peeled and chunked potato and simmer gently; the curry will start to thicken and develop beautiful depth here.
Step 5: Add Vegetables and Fruit
Stir in carrot chunks and half of the grated Fuji apple to bring natural sweetness that balances the spices perfectly. Continue to simmer until the potatoes and carrots are tender, then fold in the sautéed mushrooms, chopped Roma tomatoes, and remaining apple. Season with soy sauce for an umami boost that ties it all together.
Step 6: Prepare the Tofu for Katsu
Press the frozen and thawed tofu between layered paper towels to squeeze out excess moisture, which is key to getting that crispy exterior. Cut the block into three long rectangles and salt them lightly to season the inside of your katsu.
Step 7: Set Up the Breading Station
Create three bowls: one with flour, another with non-dairy milk whisked with Dijon mustard, and a third with panko mixed with sesame seeds. This three-step breading process ensures layers of crunch and flavor that make this tofu katsu absolutely addictive.
Step 8: Bread and Fry the Tofu
Dredge each tofu slice first in flour, then milk, back to flour, milk again, and finally panko, pressing gently so the crumbs stick well. Heat vegetable oil in a skillet and fry the tofu pieces until both sides turn a perfect golden brown. These crispy, sesame-studded cutlets are a real showstopper.
Step 9: Serve Up Your Tofu Katsu Curry
Slice the tofu katsu and nestle it over a bed of steaming rice, then ladle over the luscious, warmly spiced curry sauce. The contrast between crunchy tofu and rich curry is pure joy, creating a meal you won’t want to put down.
How to Serve Tofu Katsu Curry
Garnishes
A sprinkle of finely sliced green onions or fresh cilantro leaves adds a fresh pop of color and brightness, while a scattering of toasted sesame seeds echoes the katsu’s coating. For a touch of heat, a few red pepper flakes or a small drizzle of chili oil will awaken your palate beautifully.
Side Dishes
Lightly pickled cucumbers or a simple cabbage salad bring a crisp contrast to this hearty dish. Steamed or stir-fried greens like bok choy or spinach complement the curry’s richness without overpowering it. And don’t forget a bowl of miso soup to keep things authentically comforting!
Creative Ways to Present
Serve your Tofu Katsu Curry in wide shallow bowls to showcase the vibrant colors of the curry and golden tofu slices. For a playful twist, turn it into a bento-style packed lunch with separate compartments for rice, tofu katsu, and curry sauce on the side, ensuring everything stays crisp and fresh until ready to eat.
Make Ahead and Storage
Storing Leftovers
This Tofu Katsu Curry keeps wonderfully in an airtight container in the refrigerator for up to 3 days. To maintain the tofu’s crispness, it’s best to store the curry sauce separately from the tofu and rice, then reassemble when ready to enjoy.
Freezing
You can freeze the curry sauce by itself in a freezer-safe container for up to 2 months. While tofu katsu is best fresh, you can freeze fried tofu slices on a baking sheet before transferring to a bag, then reheat them in the oven for a decent crunch after thawing.
Reheating
Warm the curry sauce gently on the stove, stirring occasionally. Reheat tofu katsu in a preheated oven or toaster oven to revive that irresistible crisp. Avoid microwaving the tofu if you want to keep its crunchy texture intact.
FAQs
Can I use regular tofu instead of frozen tofu?
Yes, but freezing and thawing tofu changes its texture, making it firmer and more sponge-like, which helps it crisp up beautifully. If you skip freezing, just press the tofu thoroughly to remove as much moisture as possible before frying.
Is this recipe vegan?
Absolutely! This Tofu Katsu Curry uses non-dairy milk and vegetable broth, making it 100% vegan and perfect for plant-based eaters who crave rich, comforting flavors.
Can I make the curry sauce ahead of time?
Definitely. The curry sauce actually develops more flavor after resting overnight. Just keep the tofu and rice separate and fry the tofu fresh for the best texture when serving.
What can I substitute for panko bread crumbs?
If you don’t have panko, you can use crushed cornflakes or regular bread crumbs, but panko’s light, airy crunch is a standout feature in Tofu Katsu Curry, so it’s worth picking some up if you can.
How spicy is the curry?
This curry has a mild warmth from curry powder and garam masala, with optional cayenne to dial up the heat. You can easily adjust spices according to your preference for a gentle comfort or a little kick.
Final Thoughts
Making Tofu Katsu Curry at home is such a rewarding experience—from the satisfying crunch of the tofu cutlets to the enveloping warmth of the richly spiced curry sauce. This dish strikes a perfect balance of texture and flavor, perfect for sharing with friends or treating yourself after a long day. I can’t recommend enough giving this recipe a try; it’s a delicious way to enjoy tofu in a whole new light, packed with heart, soul, and incredible taste.
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Tofu Katsu Curry Recipe
- Total Time: 1 hour
- Yield: 3 servings 1x
- Diet: Vegetarian
Description
Delicious and comforting Tofu Katsu Curry featuring crispy breaded tofu served with a rich, fragrant vegetable curry made with mushrooms, potatoes, carrots, and Fuji apple, served over steamed rice. This vegetarian Japanese-inspired dish is perfect for a satisfying and flavorful meal.
Ingredients
Curry Sauce
- 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)
- 1 tbsp extra-virgin olive oil
- 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 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
- Kosher salt, to taste
For Serving
- Cooked rice
Instructions
- Make curry roux: In a small saucepan, heat 2 tbsp olive oil over medium heat. Gradually add 2 tbsp flour while whisking constantly until the mixture turns golden and fragrant, about 1-2 minutes. Stir in 2 tbsp curry powder, 1 tsp garam masala, 1 tsp coriander powder, and 1/4 tsp cayenne pepper (if using) and cook, stirring, until fragrant, about 30 seconds to 1 minute. The roux should have the texture of wet sand. Transfer to a small bowl and set aside.
- Sauté mushrooms: Heat 1 tbsp olive oil in a large skillet over medium heat. Add halved mushrooms cut side down in a single layer. Cook undisturbed until golden, about 4 minutes, then stir, season with salt, and cook another 3-4 minutes. Remove from heat.
- Cook onions and ginger: Slice the small yellow onion into thick slices. Heat remaining 1 tbsp olive oil in a large pot over medium heat. Add onions and season with salt. Cook, stirring occasionally, until onions soften and turn golden at edges, about 4 minutes. Add sliced ginger and cook another 1 minute until fragrant.
- Add broth and curry roux: Pour 2 cups vegetable broth into the pot with onions and ginger, add a pinch of salt, and bring to a boil while scraping up brown bits from the pot. Reduce to a simmer. Transfer about 1/2 cup cooking liquid to a bowl and whisk in about a quarter of the curry roux. Return the mixture to the pot and stir to combine. Repeat 3 more times to dissolve all the roux into the pot.
- Simmer vegetables: Add peeled and cut russet potato to the pot and simmer partially covered for 5 minutes. Then add carrot chunks and half the grated Fuji apple. Add more water if vegetables aren’t fully covered. Simmer partially covered for 8-10 minutes until potatoes and carrots are tender.
- Finish curry sauce: Stir in cooked mushrooms, chopped Roma tomatoes, and remaining grated apple. Season to taste with soy sauce. Keep warm.
- Prepare tofu: Place the defrosted tofu block between doubled paper towels on a cutting board and slowly press with a flat pan to remove excess moisture without breaking.
- Slice and season tofu: Stand tofu on its short side and cut into 3 thinner rectangular slices. Season all sides with salt.
- Set up breading station: Place flour in one shallow bowl, non-dairy milk whisked with Dijon mustard in another, and panko breadcrumbs mixed with sesame seeds in a third bowl. Line a baking sheet with paper towels and a wire rack on top.
- Bread tofu slices: One slice at a time, dredge tofu in flour, shake off excess, dip into the milk mixture, then back into flour, then milk again, and finally coat thoroughly with the panko and sesame seed mixture, pressing crumbs to adhere. Place breaded tofu on the rack. Repeat with remaining slices.
- Fry tofu katsu: Heat about ½ inch of vegetable oil in a large skillet over medium-high heat. Test oil by dropping a piece of panko—bubbles indicate readiness. Fry tofu slices until golden brown on one side, about 4-6 minutes, then flip and fry the other side for 4-6 minutes. Transfer to rack lined with paper towels and season lightly with salt.
- Serve: Slice the tofu katsu into thinner strips. Serve over cooked rice topped with the warm vegetable curry sauce.
Notes
- Freezing the tofu before use improves its texture and firmness, ideal for frying.
- Adjust cayenne pepper to taste or omit for a milder curry.
- Use low-sodium vegetable broth to keep salt content balanced and control seasoning.
- You can substitute non-dairy milk with regular milk if not avoiding dairy.
- For extra crispiness, double dip tofu in panko mixture.
- Serve with steamed jasmine or short grain rice for authentic pairing.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying and Simmering
- Cuisine: Japanese-inspired, Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 7 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: tofu katsu curry, vegetarian curry, Japanese curry, crispy tofu recipe, panko tofu, plant-based curry
