Description
A flavorful and comforting Japanese-style Tofu Katsu Curry featuring golden, crispy breaded tofu served with a rich, mildly spiced vegetable curry sauce made from mushrooms, potatoes, carrots, and Fuji apple, served over steamed rice. This vegan dish balances savory spices and natural sweetness, perfect for a satisfying 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 (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 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
Serving
- Cooked rice, for serving
Instructions
- Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Gradually add flour while whisking constantly. Cook the mixture, continuing to whisk, until it turns golden and fragrant, about 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and optional cayenne; cook while stirring until very fragrant, about 30 seconds to 1 minute. The mixture should resemble wet sand. Transfer to a small bowl and set aside.
- Sauté mushrooms: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the halved mushrooms in a single layer with cut sides down. Cook without stirring for about 4 minutes until golden. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat and set aside.
- Prepare aromatics and broth: Slice the onion into thick pieces by halving root to tip, then slicing each half into 4 thick slices, removing tip and root. Heat the remaining tablespoon olive oil in a large pot over medium heat. Add the onion slices, season with salt, and cook, stirring occasionally, until softened and edges turn golden, about 4 minutes. Add sliced ginger and cook for 1 minute until fragrant.
- Add broth and roux: Pour in vegetable broth and add a big pinch of salt. Bring to a boil, scraping the bottom of the pot to loosen any browned bits. Reduce to a simmer. Transfer about 1/2 cup of cooking liquid to a small bowl. Whisk in a quarter of the curry roux until dissolved, then return to the pot. Repeat three more times until entire roux is incorporated. Add potato pieces and simmer partially covered for about 5 minutes.
- Cook vegetables: Add carrots and half of the grated apple to the pot, ensuring vegetables are just covered with liquid; add more water if needed. Return to a simmer and cook partially covered until potatoes and carrots are just tender, about 8 to 10 minutes.
- Finish curry: Stir in the cooked mushrooms, chopped tomatoes, and remaining grated apple. Season to taste with soy sauce. Keep warm on low heat.
- Prepare tofu: Place the defrosted tofu block between doubled paper towels on a cutting board and press gently with a flat pan or cutting board to remove excess moisture without breaking the tofu. Discard paper towels. Stand tofu on its short side and slice into three thinner rectangles. Season all sides with salt.
- Make breading station: Set up three shallow bowls: one with flour, one with nondairy milk whisked with Dijon mustard, and one with panko breadcrumbs mixed with sesame seeds. Line a baking sheet with paper towels and place a wire rack on top.
- Bread tofu: Working with one tofu piece at a time, dredge it first in flour, shaking off excess. Dip into milk mixture, then return to flour. Dip again in milk, and finally coat with the panko and sesame seed mixture, pressing crumbs gently to adhere. Place breaded tofu on rack. Repeat with all pieces.
- Fry tofu katsu: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Test oil by dropping a piece of panko; it should bubble immediately. Fry tofu pieces until golden brown and crispy on the bottom, about 4 to 6 minutes. Flip and fry the other side until equally golden, 4 to 6 minutes. Transfer to the prepared rack and season with salt.
- Serve: Slice the tofu katsu into strips and serve over cooked rice. Ladle the warm curry sauce on the side or over the rice and tofu for a hearty, comforting meal.
Notes
- Freezing and thawing tofu improves its texture, making it more firm and able to hold up better when breaded and fried.
- You can adjust the spice level by omitting cayenne or adding more curry powder.
- Press tofu gently to avoid breaking it apart.
- Use low-sodium vegetable broth or water to control sodium in the curry.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Tofu Katsu Curry, vegan katsu, Japanese curry, tofu recipe, plant-based dinner, crispy tofu, vegetable curry
