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Tofu Katsu Curry Recipe

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★★★★★

4.9 from 60 reviews

Tofu Katsu Curry is a flavorful vegan twist on the classic Japanese comfort dish, featuring crispy breaded tofu served over a rich, aromatic vegetable curry composed of mushrooms, potatoes, carrots, apples, and warm spices. This recipe balances crunchy textures with a hearty, mildly spiced curry sauce and is perfect for those seeking a wholesome plant-based meal.

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 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
  • Salt, to season

To Serve

  • Cooked rice

Instructions

  1. Make Curry Roux: In a small saucepan over medium heat, warm 2 tablespoons of olive oil. Gradually whisk in 2 tablespoons of flour and continue whisking until the mixture turns golden and smells fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and optional cayenne pepper and cook until very aromatic, about 30 seconds to 1 minute. The consistency should resemble wet sand. Transfer the roux to a small bowl and set aside while preparing the 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 brown on the cut side, about 4 minutes. Stir mushrooms, season with kosher salt, and sauté for an additional 3 to 4 minutes until tender. Remove from heat.
  3. Prepare Onion and Ginger: Cut the yellow onion in half from root to tip, then slice each half into 4 thick pieces, discarding the root and tip. In a large pot over medium heat, heat remaining 1 tablespoon olive oil. Add onion and a pinch of salt, cook until softened and edges are turning golden, about 4 minutes. Add sliced ginger and cook for another minute until fragrant.
  4. Add Broth and Roux: Pour in the vegetable broth (or water) and add a big pinch of salt. Bring to a boil, scraping up any browned bits from the pot. Reduce heat to a simmer. Transfer about 1/2 cup of hot cooking liquid to a small bowl and whisk in a quarter of the curry roux until dissolved. Return this mixture to the pot and stir to combine. Repeat until all the roux is incorporated. Add the potato pieces and simmer, partially covered, for about 5 minutes.
  5. Add Vegetables and Apple: Add carrot chunks and half the grated apple ensuring the vegetables are just covered with liquid; add water if needed. Return to a 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 the remaining grated apple. Taste and adjust seasoning with soy sauce as needed. Keep warm.
  7. Prepare Tofu: On a cutting board, place the defrosted tofu between doubled paper towels and press gently with a flat object to remove excess moisture without breaking the block. Discard paper towels, stand tofu on its small side, and cut into 3 thinner rectangular pieces. Season each piece evenly with salt.
  8. Make Breading Station: Set up three shallow bowls: one with 2/3 cup flour, one with 2/3 cup non-dairy milk whisked together with 1 tbsp Dijon mustard, and one with panko bread crumbs mixed with 3 tbsp sesame seeds. Line a baking sheet with paper towels and place a wire rack on top.
  9. Bread the Tofu: Working one piece at a time, dredge tofu in flour, shaking off excess, then dip in the milk mixture, return to the flour, dip again in milk, and finally coat with panko-sesame seed mixture, pressing crumbs firmly to adhere. Place breaded tofu on the rack. Repeat with remaining pieces.
  10. Fry Tofu: Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat. When a piece of panko bubbles immediately upon contact with the oil, carefully add breaded tofu slices. Fry until golden brown on one side, 4 to 6 minutes, then flip and fry the other side until golden, 4 to 6 minutes more. Transfer cooked tofu to the baking sheet rack to drain and season lightly with salt.
  11. Serve: Slice the fried tofu and serve over cooked rice with generous ladles of the curry sauce.

Notes

  • Freezing tofu before use improves its texture, making it firmer and more absorbent for breading.
  • Cayenne pepper in the curry roux is optional and can be omitted for a milder flavor.
  • If you prefer gluten-free, substitute the all-purpose flour and panko with gluten-free alternatives.
  • Use low-sodium vegetable broth and moderate soy sauce to control the sodium level in the dish.
  • Press tofu gently to avoid breaking the pieces before breading.

Keywords: tofu katsu curry, vegan Japanese curry, plant-based katsu, crispy tofu recipe, vegan curry, tofu recipes, Japanese comfort food, plant-based dinners

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