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Tofu Katsu Curry Recipe

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★★★★★

4.9 from 54 reviews

Tofu Katsu Curry is a flavorful Japanese-inspired dish featuring crispy fried tofu cutlets served over a rich, homemade vegetable curry sauce with mushrooms, potatoes, carrots, and Fuji apple for a subtle sweetness. It is a comforting, hearty meal perfect for those seeking a plant-based twist on classic katsu curry.

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

  1. Make Curry Roux: In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Gradually add flour while whisking continuously to combine. Cook, stirring constantly, until the mixture turns golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne (if using), cooking until very fragrant, about 30 seconds to 1 minute. The roux should have the texture of wet sand. Transfer it to a small bowl and set aside while preparing vegetables.
  2. Sauté Mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add halved mushrooms in a single layer, cut side down, and 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 Onions and Ginger: Cut the onion in half root to tip, then slice each half into 4 thick slices, removing tip and root. In a large pot over medium heat, heat remaining tablespoon olive oil. Add onions, season with salt, and cook until softened and edges turn golden, about 4 minutes. Add sliced ginger and cook until fragrant, about 1 minute.
  4. Add Broth and Combine Roux: Pour in vegetable broth along with a large pinch of salt. Bring to a boil, scraping up browned bits from the pot bottom. Reduce to a simmer. Transfer about 1/2 cup cooking liquid to a bowl and whisk in a quarter of the curry roux. Return mixture to the pot, stirring well. Repeat this dispersing process three more times until all roux is dissolved.
  5. Cook Potatoes: Add the peeled and cut potatoes to the pot. Simmer partially covered for about 5 minutes.
  6. Add Carrots and Apple: Add the carrot chunks and half of the grated Fuji apple. Ensure vegetables are just covered with liquid, adding more water if needed. Simmer partially covered until carrots and potatoes are just tender, 8 to 10 minutes.
  7. Add Mushrooms, Tomatoes, and Remaining Apple: Stir in the cooked mushrooms, chopped tomatoes, and remaining grated apple. Season curry to taste with soy sauce. Keep warm while preparing tofu.
  8. Press Tofu: Place the frozen-then-thawed block of tofu between doubled layers of paper towels on a cutting board. Press down gently with a flat-bottomed pan or second cutting board to remove excess moisture without cracking the block. Discard soaked paper towels.
  9. Slice and Season Tofu: Stand tofu on its shortest side and cut into 3 thinner rectangular slices. Season each slice on all sides with salt.
  10. Prepare Breading Station: Set up three shallow bowls: one with all-purpose flour, one with non-dairy milk whisked with Dijon mustard, and one with panko bread crumbs mixed with sesame seeds. Line a baking sheet with paper towels and place a rack on top for draining fried tofu.
  11. Bread the Tofu: Working with one piece at a time, dredge tofu in flour, shaking off excess, then dip into the mustard milk mixture. Return to flour, then dip again in milk, and finally coat thoroughly with the panko-sesame mixture, pressing gently to adhere crumbs. Place breaded tofu on the prepared rack. Repeat with remaining pieces.
  12. Fry Tofu: In a large skillet, heat about 1/2 inch vegetable oil over medium-high heat. Test oil readiness by dropping in a piece of panko—if it bubbles immediately, oil is hot enough. Fry tofu pieces until golden brown on one side, about 4 to 6 minutes. Flip and cook the other side until golden, another 4 to 6 minutes. Transfer fried tofu back to cooling rack and season with salt.
  13. Serve: Slice tofu katsu and serve over cooked rice, ladling generous amounts of the vegetable curry sauce on the side or over the tofu, enjoying this savory, crispy, and comforting meal.

Notes

  • Freezing tofu before use helps to improve texture and firmness, making it ideal for frying.
  • Adjust cayenne pepper in curry roux for desired heat level or omit for mild flavor.
  • Use non-dairy milk such as almond, soy, or oat milk for dairy-free, vegan preparation.
  • Pressing tofu gently is crucial to prevent breakage while removing moisture.
  • Panko breadcrumbs mixed with sesame seeds add both crispiness and nutty flavor to the tofu coating.
  • Serve with steamed white or brown rice to soak up the flavorful curry sauce.

Keywords: Tofu Katsu, Japanese Curry, Vegan Katsu Curry, Fried Tofu, Plant-Based Curry, Crispy Tofu Recipe, Vegan Japanese Food

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