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Tofu Katsu Curry

Irresistibly Crispy Tofu Katsu Curry for Cozy Nights

This Tofu Katsu Curry offers a comforting taste of Japanese cuisine, combining crispy tofu with rich, creamy curry.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu Katsu
  • 1 block Firm Tofu Freeze for a firmer texture.
  • to taste Salt
  • to taste Pepper
  • 1/2 cup Flour Gluten-free flour can be swapped.
  • 1/2 cup Plant-Based Egg or Milk/Aquafaba Acts as a binding agent.
  • 1 cup Panko Breadcrumbs Creates a crispy coating.
  • 2 tablespoons Oil Use a high smoke point oil for frying.
For the Curry
  • 2 cups Potatoes Provides creaminess.
  • 2 Carrots Adds sweetness and nutrition.
  • 200 grams King Oyster Mushrooms Substitute with favorite mushrooms.
  • 4 cups Vegetable Stock Essential for flavor.
  • 1 large Onion Caramelizes for natural sweetness.
  • 1 medium Fuji Apple Adds sweetness and tang.
  • 1 tablespoon Soy Sauce Contributes umami.
  • 2 tablespoons Peach Preserves (Optional) Boosts sweetness.
  • 2 tablespoons Plant-Based Butter Used for curry roux.
  • 2 tablespoons Curry Powder Key spice blend.
  • 1 teaspoon Garam Masala Adds warmth and depth.
  • 1/4 teaspoon Cayenne Pepper Optional for heat.

Equipment

  • Large skillet
  • separate pot
  • Shallow bowls
  • slotted spoon
  • Cooling rack

Method
 

Prepare Tofu
  1. Drain and press firm tofu to remove excess moisture for about 30 minutes, then freeze overnight for firmer texture.
  2. Thaw, slice into slabs, and season generously with salt and pepper.
Dredge Tofu
  1. Set up a breading station with bowls for flour, plant-based egg, and panko breadcrumbs.
  2. Coat tofu in flour, dip in plant-based egg, and then press into panko breadcrumbs.
Cook Tofu
  1. Heat 1/4 inch of oil in a skillet over medium-high heat until about 350°F (180°C).
  2. Fry breaded tofu slabs for 3-4 minutes on each side until golden brown.
  3. Remove with a slotted spoon and drain on a cooling rack.
Make Curry Roux
  1. Melt plant-based butter in a separate pot over medium heat.
  2. Whisk in flour gradually until it turns light brown, then add curry powder, garam masala, and cayenne pepper.
Prepare Curry
  1. Sauté king oyster mushrooms in oil until golden, then add onions until caramelized.
  2. Incorporate potatoes and carrots, followed by vegetable stock.
  3. Bring to boil, then reduce to simmer for 15-20 minutes until tender.
Blend Apple
  1. Finely chop or blend the Fuji apple into a purée.
  2. Stir in apple purée, soy sauce, and optional peach preserves.
Combine
  1. Mix in curry roux to vegetable and apple mixture until combined.
  2. Let simmer for additional 5-10 minutes, stirring occasionally, and adjust seasoning.
  3. Serve over rice topped with crispy tofu and garnish with julienned cabbage.

Nutrition

Serving: 1bowlCalories: 380kcalCarbohydrates: 58gProtein: 15gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 800mgPotassium: 850mgFiber: 10gSugar: 8gVitamin A: 1000IUVitamin C: 20mgCalcium: 80mgIron: 3mg

Notes

Leftover curry enhances flavor the next day. Store in airtight container in the fridge for up to 3 days.

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