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!
Equipment
Ingredients
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.
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 to cut down on oil, 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.
Video
Nutrition
Serving: 1servingCalories: 689kcalCarbohydrates: 62gProtein: 28g
This nutritional information is estimated and provided for general reference only.