Tofu Katsu Curry Recipe
Crispy, golden tofu smothered in a rich, velvety curry sauce? Yes, please. This tofu katsu curry delivers bold flavors, crunchy perfection, and zero regrets. The tofu gets a crispy panko crust, while the curry sauce packs warmth, umami, and just the right kick. It’s comfort food that doesn’t judge you for eating two servings. Serve it over rice, grab your chopsticks (or a spoon, no shame), and dig into this Japanese-inspired masterpiece. It’s hearty, satisfying, and—let’s be honest—better than takeout.
Tofu Katsu Curry Recipe
Crispy tofu cutlets served with a rich Japanese-style curry over fluffy rice. The perfect balance of crunch, spice, and comfort.
Ingredients
For the Tofu Katsu:
- 1 block 14 oz firm tofu, pressed and sliced
- ½ cup all-purpose flour
- ½ cup plant-based milk
- 1 cup panko breadcrumbs
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- 3 tbsp vegetable oil for frying
For the Curry Sauce:
- 1 tbsp vegetable oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 medium potato cubed
- 2 tbsp curry powder
- 1 tbsp tomato paste
- 2 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp maple syrup
- ½ cup coconut milk
For Serving:
- 2 cups cooked rice
- 1 tbsp chopped green onions optional
Instructions
Prepare the Tofu Katsu:
- Cut tofu into ½-inch thick slices and pat dry.
- In one bowl, mix flour, salt, black pepper, and garlic powder.
- In another bowl, pour plant-based milk. In a third, add panko breadcrumbs.
- Dip tofu into flour, then plant-based milk, then coat with panko.
- Heat oil in a frying pan and cook tofu until golden brown on both sides.
- Remove and place on a paper towel to absorb excess oil.
Prepare the Curry Sauce:
- Heat oil in a saucepan over medium heat.
- Sauté onions, garlic, carrots, and potatoes for 5 minutes.
- Stir in curry powder and tomato paste. Cook for another minute.
- Pour in vegetable broth, soy sauce, and maple syrup.
- Simmer for 15 minutes until vegetables are tender.
- Stir in coconut milk and let it thicken for 5 more minutes.
Assemble the Dish:
- Slice crispy tofu and place over a bed of rice.
- Pour curry sauce generously over the tofu.
- Garnish with chopped green onions if desired.
- Serve immediately and enjoy!
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Calcium: 18%
- Vitamin A: 20%
- Potassium: 15%
- Magnesium: 12%
Tips for the Best Tofu Katsu Curry
- Double-coat tofu in panko for extra crunch.
- Use full-fat coconut milk for a creamier curry.
- Let the curry rest for 10 minutes before serving to deepen flavors.
