Tofu Katsu Curry Recipe

Introduction

Tofu Katsu Curry is a comforting and flavorful dish combining crispy tofu cutlets with a rich, fragrant Japanese-inspired curry sauce. This plant-based meal is perfect for anyone looking to enjoy a hearty and satisfying dinner packed with vegetables and warming spices.

Ingredients

• For Curry Roux: 2 Tbsp. extra-virgin olive oil, 2 Tbsp. all-purpose flour, 2 Tbsp. curry powder, 1 tsp. garam masala, 1 tsp. coriander powder, 1/4 tsp. cayenne (optional)
• For Curry: 2 Tbsp. extra-virgin olive oil (divided), 8 oz. baby bella mushrooms (halved), kosher salt, 1 small yellow onion, 1 inch fresh ginger (peeled and thinly sliced), 2 cups low-sodium vegetable broth or water, 1 russet potato (peeled and cut into sixths), 1 large carrot (cut into irregular chunks), 1 medium Fuji apple (peeled and grated), 2 small Roma tomatoes (chopped into large pieces), soy sauce (as needed)
• For Tofu Katsu: 1 (14-ounce) block firm tofu (frozen in package for 24 hours and defrosted), kosher salt, 2/3 cup all-purpose flour, 2/3 cup non-dairy milk, 3/4 cup panko bread crumbs, 1 Tbsp. Dijon mustard, 3 Tbsp. sesame seeds, vegetable oil (for frying), cooked rice (for serving)

Instructions

1. Step 1: Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add flour gradually, whisking to combine. Continue cooking, whisking constantly, until golden and fragrant, 1 to 2 minutes. Stir in curry powder, garam masala, coriander powder, and cayenne (if using) and cook, stirring, until very fragrant, 30 seconds to 1 minute. The mixture should have the texture of wet sand. Carefully transfer to a small bowl while you prepare vegetables.
2. Step 2: Sauté mushrooms: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add mushrooms in a single layer, cut side down. Cook undisturbed until golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.
3. Step 3: Cut onion in half root to tip, then cut each half into 4 thick slices, removing tip and root. Heat remaining tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until softened and golden at edges, about 4 minutes. Add ginger and cook until fragrant, 1 minute more.
4. Step 4: Add broth and a big pinch of salt to onions. Bring to a boil, scraping up brown bits with a wooden spoon. Reduce to simmer. Transfer about 1/2 cup cooking liquid to a small bowl and whisk in about a quarter of the curry roux. Return this mixture to the pot and stir to combine. Repeat three more times until all roux is dissolved. Add potato and simmer, partially covered, about 5 minutes.
5. Step 5: Add carrots and half the grated apple. Vegetables should be just covered with liquid; add more water if necessary. Return to a simmer and cook partially covered until carrots and potatoes are tender, 8 to 10 minutes.
6. Step 6: Stir in cooked mushrooms, tomatoes, and remaining apple. Season to taste with soy sauce.
7. Step 7: Prepare tofu katsu: On a cutting board, sandwich tofu between doubled paper towels and press down slowly with a flat-bottomed pan to remove moisture without cracking the block.
8. Step 8: Discard paper towels and stand tofu on its short side. Cut into thirds, creating three thinner rectangles. Season all sides with salt.
9. Step 9: Make breading station: Place flour in one shallow bowl, non-dairy milk whisked with Dijon mustard in another, and panko mixed with sesame seeds in a third. Line a baking sheet with paper towels and place a rack on top.
10. Step 10: Working one piece at a time, dredge tofu in flour, shaking off excess. Dip into milk mixture, return to flour, dip back into milk, then coat thoroughly with panko mixture, pressing to adhere. Place breaded tofu on rack. Repeat with remaining pieces.
11. Step 11: Heat about ½ inch vegetable oil in a large skillet over medium-high heat. Oil is ready when a piece of panko bubbles immediately on contact. Fry tofu until golden on one side, 4 to 6 minutes, then flip and cook 4 to 6 minutes more. Transfer to cooling rack and season with salt.
12. Step 12: Serve tofu sliced over cooked rice, topped with the curry sauce.

Tips & Variations

• Freezing tofu before use improves texture by removing excess moisture, resulting in a firmer, chewier katsu.
• Use a mild curry powder if you prefer less spice, or add a dash more cayenne for extra heat.
• Substitute baby bella mushrooms with shiitake or cremini for a different flavor.
• For a gluten-free version, use gluten-free flour and panko alternatives.

Storage

Store leftover tofu katsu and curry separately in airtight containers in the refrigerator for up to 3 days. Reheat the curry gently on the stove over low heat, stirring occasionally. Reheat the tofu katsu in a toaster oven or oven at 350°F (175°C) for about 10 minutes to keep it crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tofu without freezing it first?

Yes, but freezing and thawing tofu improves its texture by making it firmer and better able to hold the breading during frying.

What can I substitute for non-dairy milk in the breading?

You can use any plant-based milk like almond, soy, or oat milk. If dairy is not a concern, regular milk works as well.