Name: Tofu Katsu Curry Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 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); 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; 1 (14-ounce) block firm tofu, frozen 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; Kosher salt, to taste; Cooked rice, for serving

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Introduction

Tofu Katsu Curry is a comforting and flavorful dish that pairs crispy breaded tofu with a rich, spiced vegetable curry. This recipe offers a delightful plant-based twist on a Japanese classic, perfect for a satisfying meal any day of the week.

A white bowl filled with white rice on one side topped with five thick slices of golden brown fried tofu covered in sesame seeds, showing a crispy texture. On the other side, there is a thick curry stew with large pieces of orange carrots, yellow potatoes, and sliced brown mushrooms in a smooth, rich brown sauce. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 c. 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
1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted
2/3 c. all-purpose flour
2/3 c. non-dairy milk
3/4 c. panko bread crumbs
1 tbsp. Dijon mustard
3 tbsp. sesame seeds
Vegetable oil, for frying
Cooked rice, for serving

Instructions

Step 1: Make the curry roux by heating 2 tablespoons olive oil in a small saucepan over medium heat. Gradually whisk in 2 tablespoons flour and cook, whisking constantly, until golden and fragrant, 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne if using, cooking until very fragrant, 30 seconds to 1 minute. Transfer to a small bowl.
Step 2: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add mushrooms cut side down and cook undisturbed until golden, about 4 minutes. Stir, season with salt, and cook 3–4 minutes more. Remove from heat.
Step 3: Cut the onion in half root to tip, then slice each half into 4 thick pieces, removing tip and root. Heat remaining tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook until softened and edges turn golden, about 4 minutes. Add ginger and cook 1 minute more.
Step 4: Pour in vegetable broth and a big pinch of salt. Bring to a boil and scrape up any browned bits with a wooden spoon. Reduce to simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in about a quarter of the curry roux. Return to pot and stir to combine. Repeat this until all roux is dissolved.
Step 5: Add potato pieces and simmer partially covered for about 5 minutes. Add carrots and half the grated apple, adding water if needed to cover vegetables. Simmer until potatoes and carrots are tender, 8 to 10 minutes.
Step 6: Stir in cooked mushrooms, tomatoes, and remaining apple. Season to taste with soy sauce.
Step 7: To prepare tofu, place block between doubled paper towels and press gently with a flat pan to remove moisture without breaking. Discard towels.
Step 8: Stand tofu on its short side and cut into three thinner rectangles. Season all sides with salt.
Step 9: Set up breading stations: one bowl with flour, one with non-dairy milk whisked with Dijon mustard, and one with panko mixed with sesame seeds. Line a baking sheet with paper towels and place a rack on top.
Step 10: Coat each tofu piece by dredging in flour, shaking off excess, dipping in milk mixture, returning to flour, dipping again in milk, and finally pressing into panko mixture. Place breaded tofu on the rack.
Step 11: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. When a piece of panko bubbles immediately in oil, fry tofu until golden on one side, 4 to 6 minutes. Flip and cook other side 4 to 6 minutes. Transfer to cooling rack and season with salt.
Step 12: Serve sliced tofu over cooked rice topped with the vegetable curry.

Tips & Variations

Freezing tofu before pressing and cooking helps achieve a firmer, meatier texture that holds up well during frying.
Adjust cayenne pepper to control the heat level of the curry according to your preference.
For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
Add other vegetables like peas or bell peppers to the curry for added color and flavor.

Storage

Store leftover curry and tofu separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove and warm tofu in a skillet or oven to maintain crispiness. Avoid microwaving tofu as it can become soggy.

How to Serve

In a white bowl on a white marbled surface, there is a layer of white cooked rice filling half of the bowl on the right side. On top of the rice, five pieces of golden-brown, breaded fried tofu slices are arranged in a neat row, showing a crispy texture with sesame seeds sprinkled over. To the left side of the bowl, a dark brown curry with visible chunks of orange carrots, yellow potatoes, and brown mushrooms fills the space, with a glossy sauce covering the vegetables. The mix of colors and textures highlights the contrast between the crisp tofu, fluffy rice, and soft vegetables. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu instead of freezing it first?

Yes, but freezing and thawing tofu improves its texture by making it firmer and better able to hold the breading during frying. If you skip freezing, be gentle when pressing to avoid breaking the tofu.

What can I substitute for non-dairy milk?

You can use any plant-based milk such as soy, almond, or oat milk. If you don’t have non-dairy milk, regular cow’s milk works as well for the breading process.