Tofu Katsu Curry is a delightful vegan twist on the traditional Japanese dish, delivering the perfect balance of crispy, golden tofu and rich, aromatic curry sauce. With tender tofu encased in a crunchy panko crust, paired with a mildly spiced, flavorful curry, this dish is satisfying, wholesome, and incredibly flavorful. Serve it with steamed rice for a complete, hearty meal that’s both comforting and nourishing.
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Key Information:
- Preparation time: 20 minutes
- Cooking time: 30 minutes
- Total time: 50 minutes
- Number of servings: 4
- Serving size: 1 tofu katsu fillet with curry
sauce and rice (approx. 350g)
Nutritional Information (Per Serving):
- Calories: 520 kcal
- Protein: 20g
- Carbohydrates: 60g
- Fat: 22g
- Fiber: 8g
- Sodium: 950mg
Ingredients:
For the Tofu Katsu:
- 400g
(14oz) block firm tofu, pressed and drained
- 1 cup
(120g) all-purpose flour
- 1 cup
(240ml) unsweetened plant-based milk
- 1
tablespoon (15ml) soy sauce
- 1 teaspoon
(5g) garlic powder
- 1 teaspoon
(5g) onion powder
- 1 ½ cups
(150g) panko breadcrumbs
- 4
tablespoons (60ml) vegetable oil (for frying)
For the Curry Sauce:
- 1
tablespoon (15ml) vegetable oil
- 1 large
onion (150g), finely chopped
- 2 cloves
garlic, minced
- 1 medium
carrot (100g), diced
- 2 medium
potatoes (200g), peeled and cubed
- 1
tablespoon (10g) curry powder
- 1
tablespoon (10g) garam masala
- 2
tablespoons (30g) all-purpose flour
- 2 cups
(480ml) vegetable broth
- 1
tablespoon (15ml) soy sauce
- 1
tablespoon (15g) tomato paste
- 1
tablespoon (15g) maple syrup (or sugar)
- Salt and
pepper, to taste
For Serving:
- 2 cups
(400g) steamed white or brown rice
- Fresh
parsley or cilantro (for garnish)
- Pickled
ginger (optional, for extra flavor)
Method of Preparation:
For the Tofu Katsu:
- Prep the tofu: Cut the pressed tofu into 4 equal rectangular slices. Pat dry with paper towels to remove excess moisture.
- Prepare the breading station: Set up three bowls—one with flour, one with plant-based milk mixed with soy sauce, garlic powder, and onion powder, and the third with panko breadcrumbs.
- Coat the tofu: Dredge each tofu slice in the flour, then dip it in the milk mixture, and finally coat it thoroughly with the panko breadcrumbs. Ensure each piece is evenly coated.
- Fry the tofu: Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Fry each tofu slice for 3-4 minutes on each side until crispy and golden brown. Add more oil if needed. Transfer to a plate lined with paper towels to drain excess oil.
For the Curry Sauce:
- Cook the vegetables: Heat 1 tablespoon of vegetable oil in a medium saucepan over medium heat. Sauté the chopped onion and garlic for 3-4 minutes until soft and fragrant. Add the diced carrot and potatoes, cooking for another 3-5 minutes until they begin to soften.
- Add the spices: Stir in the curry powder, garam masala, and flour. Cook for 1-2 minutes, allowing the spices to toast and the flour to coat the vegetables.
- Create the sauce: Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Add the soy sauce, tomato paste, and maple syrup, stirring to combine. Bring to a simmer and cook for 15-20 minutes until the potatoes and carrots are tender and the sauce has thickened.
- Season to taste: Taste the sauce and adjust seasoning with salt and pepper. If the sauce is too thick, add a little more vegetable broth until the desired consistency is reached.
To Serve:
- Plate the dish: Serve a portion of steamed rice on each plate, place a tofu katsu fillet alongside it, and generously ladle the curry sauce over the tofu and rice.
- Garnish and enjoy: Garnish with chopped parsley or cilantro, and serve with a side of pickled ginger for a tangy kick, if desired.
Culinary Tips for Success:
- Press the tofu well: Removing excess water
from the tofu is key to achieving a crispier texture when frying. Use a
tofu press or place the tofu between paper towels and weigh it down for 15
minutes.
- Use panko breadcrumbs: Panko breadcrumbs give
the tofu a lighter, crispier crust compared to regular breadcrumbs, making
it more authentic to Japanese katsu.
- Make it gluten-free: Swap the all-purpose
flour and panko for gluten-free alternatives to make this dish
gluten-free.
- Baking option: For a healthier alternative,
you can bake the tofu at 400°F (200°C) for 20-25 minutes, flipping halfway
through, until golden and crispy.
- Customize the spice level: Adjust the curry
powder and garam masala to make the sauce spicier or milder, depending on
your taste preference.
Frequently Asked Questions (FAQs):
- Can I bake the tofu instead of frying? Yes! Bake the breaded tofu at 400°F (200°C) for 20-25 minutes, flipping halfway through, for a healthier, oil-free option.
- Can I make the curry sauce ahead of time? Absolutely! The curry sauce can be made up to 3 days in advance and stored in the fridge. Reheat it gently on the stovetop and adjust the consistency with a splash of vegetable broth, if needed.
- What can I use instead of tofu? You can use tempeh, seitan, or even eggplant slices as an alternative to tofu. Just adjust the cooking times accordingly.
- How can I store leftovers? Store the tofu katsu and curry sauce separately in airtight containers in the fridge for up to 3 days. Reheat the tofu in the oven to retain its crispiness.
- Is there a way to make this dish spicier? For a spicier kick, add more garam masala, cayenne pepper, or a dash of chili powder to the curry sauce.
A Final Note
Crispy Tofu Katsu Curry is a fantastic way to bring the taste of Japan into
your kitchen—without any meat. With its crispy tofu and rich curry sauce, this
dish will satisfy your cravings for something hearty, flavorful, and
comforting. Whether you're serving it for a casual weeknight dinner or a
special occasion, this recipe will leave everyone asking for seconds!