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
Scale
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
