Name: Katsu Curry with Crispy Tofu Katsu Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 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; 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 garlic powder; Salt and black pepper to taste; Oil for frying (sunflower oil preferred)

Introduction

Katsu Curry is a beloved Japanese comfort dish featuring crispy tofu katsu served with a rich and flavorful curry sauce. This vegetarian-friendly recipe is perfect for a satisfying meal in under 30 minutes. Enjoy the combination of tender vegetables, savory curry, and crunchy tofu for a delightful dinner.

A white bowl with three sections of food on a white marbled surface: the left section has chunky orange-brown curry with visible pieces of carrots and potatoes covered in sauce, the middle section is filled with white fluffy rice sprinkled with green herbs, and on the right, golden brown breaded chicken cut into strips arranged neatly on top of the rice, garnished lightly with chopped green herbs. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium onion, diced

2 medium carrots, sliced about 0.5 inch / 1.5 cm thick

2 medium potatoes, cubed

3 oz (90 g) Japanese curry roux or paste (such as S&B Golden Curry)

1 tablespoon extra virgin olive oil

18 oz (500 g) extra firm tofu

½ cup all-purpose flour

½ cup milk (soy milk works well)

1 cup panko bread crumbs

Good pinch of garlic powder

Salt and black pepper to taste

Oil for frying (sunflower oil recommended)

Instructions

Step 1: In a large saucepan, heat the olive oil over medium heat and sauté the diced onion until translucent. Add the sliced carrots and cubed potatoes, then sauté for another minute.

Step 2: Pour in 3 cups of water, cover with a lid, and let simmer on low heat for 15 minutes until the vegetables are mostly cooked but still slightly firm.

Step 3: Add the Japanese curry roux to the pan and gently stir to melt it into the broth. Simmer on low for 5 minutes, adding boiling water ¼ cup at a time if the sauce becomes too thick, to reach your preferred consistency.

Step 4: While the curry simmers, press the tofu blocks for 10–15 minutes using a tofu press or by placing them between paper towels with a heavy weight on top to remove excess moisture.

Step 5: Slice the pressed tofu in half horizontally to about 0.5 inch / 1.5 cm thickness. Season all sides with salt and black pepper.

Step 6: Prepare a dipping station with three bowls: (1) flour mixed with a pinch of salt, pepper, and garlic powder; (2) milk mixed with 1 tablespoon of flour; (3) panko breadcrumbs.

Step 7: Coat each tofu piece first in the flour mixture, then dip into the milk mixture, and finally coat thoroughly with panko crumbs. Press the crumbs in with your fingers for a good coating.

Step 8: Heat frying oil in a saucepan over medium-high heat. Carefully add tofu pieces without crowding. Pan-fry until golden brown on each side, including the edges, about a few minutes per side.

Step 9: Transfer cooked tofu onto paper towels to drain excess oil. Sprinkle with a little salt immediately while hot.

Step 10: Slice the tofu katsu diagonally and serve over steamed rice with the curry sauce ladled on top. Enjoy your homemade Katsu Curry!

Tips & Variations

For extra crispiness, double coat the tofu by repeating the flour, milk, and panko steps.

Try air frying the tofu katsu at 400°F (200°C) for about 15 minutes, flipping halfway, for a lighter version.

Use coconut milk instead of regular milk for a subtle creamy sweetness in the coating.

Add vegetables like peas or bell peppers to the curry for more color and nutrition.

FAQs

Can I use regular curry powder instead of Japanese curry roux?

Japanese curry roux is specially formulated to create a thick, rich sauce. Using regular curry powder will change the texture and flavor, so it’s best to use authentic roux or paste for an authentic Katsu Curry experience.

What is the best tofu to use for katsu?

Extra firm tofu is ideal because it holds its shape well during frying and provides a satisfying texture. Be sure to press out the moisture to help achieve a crispy coating.