Japanese Tofu Katsu Curry Recipe (Vegetarian)
Satisfy your appetite with a delicious vegetarian option – Japanese Tofu Katsu Curry! Savor the crispy breaded tofu cutlets with an aromatic curry sauce!
Looking for easy vegetarian dishes? Try my Tofu Donburi, Vegetarian Miso Ramen, or Soboro Don!
Are you searching for a hearty vegetarian dish? Give this Tofu Katsu Curry a try! Enjoy the harmonious fusion of Japanese vegetable curry and crispy tofu katsu. It’s the ideal choice for a satisfying and flavorful meal!
Why You Will Love This Recipe
Recipe Ingredients
You’ll need the following ingredients to make this Tofu Katsu Curry Recipe:
How To Make Tofu Katsu Curry: STEP BY STEP
Here are some quick visual instructions! You can go to the printable recipe card below for all the detailed ingredients and instructions.
For The Japanese Curry
Step 1
Stir-fry cut vegetables in a saucepan.
Step 2
Add water and simmer over low heat until tender.
Step 3
Add curry roux and dissolve.
Step 4
Vegetable curry is ready.
For The Tofu Katsu
Step 1
Press the block of tofu to remove the excess moisture, slice it, and season with a pinch of salt and black pepper.
Step 2
Prepare flour, beaten egg, and panko in separate bowls. Coat each slice of tofu individually.
Step 3
Fry the breaded tofu in a hot oil until golden brown.
Step 4
Place them on a wire rack to remove excess oil.
Let’s put them all together! Place the cooked rice on a plate, arrange the fried tofu katsu on top, and generously pour the flavorful curry over the dish!
Storage
Tofu katsu: As time passes, the crispy texture of tofu katsu will soften, so I highly recommend eating it right after cooking for the best experience. If you need to store it, place it in an airtight container, refrigerate it, and try to consume it within two days.
Curry: Transfer the curry to a container and refrigerate; it stays fresh for up to 3 days. If you plan to freeze it, be aware that potatoes might lose their texture, so removing or crushing them before storing them is the best. Pour the curry into a freezer bag, and it will remain good for around one month in the freezer.
Vegan Adaptable
This recipe can easily be swapped for vegan tofu katsu curry. You can use vegan curry roux, as mentioned earlier. Instead of using eggs, you can substitute flour and water. Mix them equally (1:1 ratio) and dip your tofu into this mixture before coating it with panko breadcrumbs.
Your Questions Answered
Pair your hearty tofu katsu curry with sides like Pickled cucumber, Napa cabbage slaw, or refreshing Wakame salad. These choices offer a delightful balance of flavors and textures.
Tofu is mostly water. When you cook it, that water comes out, and the tofu can get mushy. Pressing the tofu before cooking helps prevent this.
For an authentic experience, I highly recommend Japanese short-grain rice or sushi rice. These varieties are more starchy and chewy compared to long-grain rice.
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Japanese Tofu Katsu Curry Recipe (Vegetarian)
Print Pin SaveEquipment
- 1 Frying pan , 22 cm/9 inches
- 1 Pot , 20 cm/7.8 inches
Ingredients
- 2 servings Cooked rice
For The Japanese Curry
- 1 Potato
- ½ Onion
- ½ Carrot
- 1 Tbsp Vegetable oil, for stir-frying
- 2 cups Water, 480ml
- ½ pack Japanese curry roux, 75 g/2.6 oz
For The Tofu Katsu
- 1 Tofu, 350g
- Salt and pepper
- 1 Egg
- 2 Tbsp All-purpose flour, plain flour
- 1 cup Panko breadcrumbs
- Vegetable oil, for frying
Instructions
For The Curry
- Prepare Vegetables: Cut potato, onion, and carrot into small pieces.
- Sauté Vegetables: Heat oil in a pot over medium heat. Sauté onion, add carrot and potato, and cook until the vegetables are lightly coated with oil.
- Simmer: Add water, cover, and bring to a boil. Reduce heat to low, simmer for 7-10 minutes until vegetables are tender
- Add Curry Roux: Open the lid, add curry roux, and simmer for an additional 2-3 minutes until the roux dissolves.
For The Tofu Katsu
- Press and Prep the Tofu: Remove excess water by pressing firm tofu. Cut into rectangles and season with salt and pepper.
- Bread the Tofu: Set up shallow bowls with flour, beaten egg, and panko breadcrumbs. Dredge tofu in flour, dip in egg, coat thoroughly with breadcrumbs, pressing gently.
- Deep fry the Tofu: Heat oil in a frying pan over medium heat. Fry the breaded tofu until golden brown and crispy on all sides. Place them on a wire rack or paper towel to remove excess oil.
Serve
- Plate the cooked rice, then slice the tofu katsu, placing it on top of the rice. Finish by pouring the curry over the dish.
Video
Notes
- Storage: Place the tofu katsu in an airtight container, refrigerate it, and try to consume it within 2 days. Transfer the curry to a container and refrigerate; it stays fresh for up to 3 days
- Please make sure you press the tofu well before breading to remove excess moisture. This step helps achieve a crispier texture.
- If you prefer a healthier alternative, bake the breaded tofu in the oven or use an air fryer until golden brown instead of deep-frying.
- Experiment with a variety of vegetables in the curry, like kabocha, daikon, sweet potato, tomato, eggplant, or mushroom, for added flavor and nutrition.
Hi. What exactly is Japanese curry roux? Can I prepare it myself at home? Or possibly replace it with something?
Best regards from Poland.
Thanks for your comment, Rafał! Yes, you can make it at home with butter, flour, and lots of spices. Check this homemade curry roux recipe: https://int.japanesetaste.com/blogs/japanese-taste-blog/how-to-make-japanese-curry-roux-from-scratch?country=JP&redirected_from=us
Thank You very much 🙂
You are welcome!