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Tofu Katsu Curry Recipe

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★★★★★

4.6 from 127 reviews

A flavorful and comforting Japanese-inspired Tofu Katsu Curry featuring crispy breaded tofu served over a rich and aromatic vegetable curry sauce with mushrooms, potatoes, carrots, and apple. This vegan dish combines crunchy fried tofu with a mildly spiced curry roux for a satisfying meal perfect for lunch or dinner.

Ingredients

Scale

Curry Roux and 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 (optional)

Vegetables and Broth

  • 2 tbsp. extra-virgin olive oil, divided
  • 8 oz. baby bella mushrooms, halved
  • Kosher salt
  • 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

To Serve

  • Cooked rice

Instructions

  1. Make Curry Roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Gradually whisk in 2 tablespoons flour and continue to cook, stirring constantly, until the mixture turns golden and fragrant, about 1-2 minutes. Add curry powder, garam masala, coriander powder, and cayenne if using, then cook another 30 seconds to 1 minute until very fragrant. The roux should have a texture similar to wet sand. Transfer roux to a small bowl and set aside.
  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 for about 4 minutes until golden. Stir, season with kosher salt, and cook another 3-4 minutes until mushrooms are cooked through. Remove from heat.
  3. Cook Onions and Ginger: Cut the onion in half root to tip, then slice each half into 4 thick slices, removing root and tip. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add sliced onion and salt, cook for about 4 minutes until softened and edges start to brown. Add sliced ginger and cook for 1 minute until fragrant.
  4. Add Broth and Roux to Pot: Pour in vegetable broth and a pinch of salt. Bring to a boil while scraping up any browned bits. Reduce heat to simmer. Remove about 1/2 cup of broth and whisk in a quarter of the curry roux until smooth, then add back to the pot. Repeat three more times until all roux is dissolved. Add peeled and cut russet potato, simmer partially covered for 5 minutes.
  5. Add Carrots and Apple: Add carrot chunks and half the grated apple to the pot. Ensure vegetables are just covered; add more water if needed. Continue to simmer partially covered for 8-10 minutes until potatoes and carrots are tender.
  6. Finish Curry Sauce: Stir in sautéed mushrooms, chopped tomatoes, and remaining grated apple. Season to taste with soy sauce and adjust salt if needed. Keep warm over low heat.
  7. Prepare Tofu: Drain tofu and sandwich it between doubled paper towels. Press down gently with a flat-bottomed pan to remove excess moisture without breaking the block. Discard the soaked towels.
  8. Slice and Season Tofu: Stand tofu on its small side and cut into three thinner rectangular slices. Season each slice with salt on all sides.
  9. Set Up Breading Station: Place flour in one shallow bowl, non-dairy milk mixed with Dijon mustard in another bowl, and panko crumbs mixed with sesame seeds in a third bowl. Line a baking sheet with paper towels and place a wire rack on top.
  10. Bread the Tofu: One piece at a time, dredge tofu in flour, shaking off excess. Dip into the milk mixture, then back into the flour again. Dip back into the milk, then coat thoroughly with the panko-sesame crumb mixture, pressing gently to adhere. Place breaded tofu on the prepared rack. Repeat with remaining slices.
  11. Fry Tofu Katsu: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. When a piece of panko bubbles immediately upon contact, add tofu pieces and fry until golden on the first side, 4-6 minutes. Flip and fry the other side for another 4-6 minutes until crispy and golden. Transfer to a cooling rack and season with salt while hot.
  12. Serve: Slice tofu katsu into strips and serve over cooked rice with generous spoonfuls of the vegetable curry sauce. Enjoy warm.

Notes

  • Freezing tofu before using helps it develop a firmer, chewier texture that’s perfect for frying.
  • Adjust the amount of cayenne pepper in the curry roux according to your spice preference.
  • If you don’t have vegetable broth, water can be substituted but broth adds more flavor.
  • Press tofu gently to avoid breaking it apart but enough to remove excess moisture for crispier frying.
  • Use a wire rack over paper towels to drain fried tofu so it stays crispy instead of soggy.
  • Serve with steamed rice or your favorite grain to complete the meal.

Keywords: Tofu Katsu Curry, vegan Japanese curry, crispy tofu recipe, tofu curry, vegan comfort food, Japanese tofu katsu, vegetable curry, panko breaded tofu

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