Satisfy your appetite with a delicious vegetarian option – Japanese Tofu Katsu Curry! Savor the crispy breaded tofu cutlets with an aromatic curry sauce!
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’ll Love This Recipe
- The delicious combo of crispy tofu paired with the creamy curry sauce creates a hearty vegetarian meal.
- The curry is customizable with a variety of vegetables to suit your taste.
- This recipe effortlessly transforms into a vegan dish without sacrificing flavor or texture.
You’ll need the following ingredients to make this Tofu Katsu Curry Recipe:
- Japanese curry roux plays an essential role in creating the unique flavor of homemade curry. It typically includes animal fat, flour, curry powder, starch, salt, sugar, spices, and chicken broth. Opt for vegan options like S&B Golden Curry or Seijo Ishii’s curry roux (available in Japan) for plant-based alternatives.
- Tofu – Firm or extra firm tofu works best instead of soft tofu as it holds its shape well during the breading and frying.
- Egg, flour, and panko (Japanese breadcrumbs) for the breading. Use plain flour like all-purpose, cake, bread, or rice flour.
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
Stir-fry cut vegetables in a saucepan.
Add water and simmer over low heat until tender.
Add curry roux and dissolve.
Vegetable curry is ready.
For The Tofu Katsu
Press the block of tofu to remove the excess moisture, slice it, and season with a pinch of salt and black pepper.
Prepare flour, beaten egg, and panko in separate bowls. Coat each slice of tofu individually.
Fry the breaded tofu in a hot oil until golden brown.
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!
- Press tofu Thoroughly: Ensure you press the tofu well before breading to remove excess moisture. This step helps achieve a crispier texture.
- Healthier Option: 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.
- Customize Vegetable Mix: Experiment with various vegetables in the curry, like kabocha, daikon, sweet potato, tomato, eggplant, or mushroom, for added flavor and nutrition.
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.
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
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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More Tofu and Curry Recipes You Will Love
- Tofu Katsu Don
- Agedashi Tofu
- Teriyaki Tofu Recipe
- Fried Lotus Root with Curry Twist
- Easy Japanese Curry Udon Recipe
I hope you enjoy this Tofu Katsu Curry! If you try it, don’t forget to leave a rating to share your thoughts—I love hearing from you!
Japanese Tofu Katsu Curry Recipe (Vegetarian)Print Pin Save
- 1 Frying pan , 22 cm/9 inches
- 1 Pot , 20 cm/7.8 inches
- 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
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.
- Plate the cooked rice, then slice the tofu katsu, placing it on top of the rice. Finish by pouring the curry over the dish.
- 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.