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Katsu Curry with Crispy Tofu Katsu Recipe

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4.1 from 48 reviews

This Japanese Katsu Curry recipe features a rich, flavorful curry sauce simmered with tender vegetables and topped with crispy tofu katsu. The tofu is breaded and pan-fried to golden perfection, making a satisfying plant-based alternative to the classic chicken katsu. Ready in just 25 minutes, this comforting dish pairs perfectly with steamed rice and brings authentic umami flavors to your table.

  • Total Time: 25 minutes
  • Yield: 5 servings

Ingredients

Curry Sauce

  • 1 medium onion – diced
  • 2 medium carrots – sliced ~ 0.5 inch / 1.5 cm thick
  • 2 medium potatoes – cubed
  • 3 oz / 90 g Japanese curry roux/paste (S&B Golden Curry recommended)
  • 1 tablespoon extra virgin olive oil
  • 3 cups water

Tofu Katsu

  • 18 oz / 500 g extra firm tofu
  • ½ cup all purpose flour
  • ½ cup milk (soy milk used)
  • 1 cup panko bread crumbs
  • Good pinch of garlic powder
  • Salt and black pepper to taste
  • Oil for frying (sunflower oil recommended)

Instructions

  1. Prepare the curry sauce: In a large saucepan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the sliced carrots and cubed potatoes, sauté for an additional minute.
  2. Simmer vegetables: Pour in 3 cups of water, cover with a lid, and simmer on low heat for 15 minutes until the vegetables are mostly cooked but still slightly firm.
  3. Add curry roux: Stir in 3 oz of Japanese curry roux until it completely melts into the broth. Let the curry simmer gently for 5 minutes. If the sauce thickens too much, add boiling water ¼ cup at a time until reaching desired consistency.
  4. Press the tofu: While vegetables simmer, press tofu blocks for 10-15 minutes using a tofu press or by placing them between paper towels with a heavy object on top to remove excess moisture.
  5. Slice and season tofu: Slice tofu horizontally into 0.5 inch / 1.5 cm thick pieces. Season all sides with salt and black pepper.
  6. Prepare breading station: Set up three bowls: (1) ½ cup flour mixed with salt, black pepper, and garlic powder; (2) ½ cup milk mixed with 1 tablespoon flour; (3) 1 cup panko breadcrumbs.
  7. Bread the tofu: Coat each tofu piece first in the flour mixture, then dip into the milk mixture, and finally thoroughly coat with panko breadcrumbs, pressing crumbs onto all sides and edges.
  8. Heat oil for frying: While the curry simmers, heat sunflower oil in a saucepan over medium-high heat for pan frying the tofu. Ensure the oil is hot but not smoking.
  9. Fry tofu katsu: Carefully place tofu pieces into the hot oil, making sure they do not overlap. Fry a few minutes on each side until golden brown, flipping to fry edges as well.
  10. Drain tofu: Remove tofu katsu from oil and place on paper towels to drain excess oil. Sprinkle with salt immediately.
  11. Slice and serve: Slice the tofu diagonally. Serve hot katsu pieces atop bowls of Japanese curry with steamed rice. Enjoy this comforting dish immediately.

Notes

  • Pressing tofu is important to achieve crispy texture and avoid sogginess.
  • Adjust curry sauce thickness by adding water gradually after adding roux.
  • For a crispier crust, you may deep fry tofu instead of pan frying.
  • Using soy milk makes the dish vegan-friendly.
  • Serve with steamed white rice or brown rice as preferred.
  • Leftover curry can be refrigerated for up to 3 days and reheated gently.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Vegan

Find it online: https://allyumcooks.com/katsu-curry-with-crispy-tofu-katsu-recipe/