Description
This Katsu Curry recipe features crispy tofu katsu served with a rich and flavorful Japanese curry made from sautéed vegetables and curry roux. A perfect vegetarian twist on the classic Japanese comfort dish, it offers a satisfying combination of crispy breaded tofu and savory curry sauce, ready in just 25 minutes.
Ingredients
Scale
Curry Sauce
- 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
Tofu Katsu
- 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)
Instructions
- Prepare the Curry Sauce: In a large saucepan, heat the olive oil over medium heat and sauté the diced onion until translucent, about a few minutes. Add the sliced carrots and cubed potatoes, sauté for an additional minute.
- Simmer Vegetables: Pour in 3 cups of water, cover with a lid, and simmer on low heat for 15 minutes until the vegetables are mostly cooked but still slightly firm.
- Add Curry Roux: Stir in the Japanese curry roux gently so it melts completely into the broth. Let the curry simmer on low for 5 minutes. If the sauce becomes too thick, gradually add boiling water ¼ cup at a time to reach your desired consistency.
- Press Tofu: While vegetables simmer, press the tofu blocks using a tofu press or by placing them between paper towels with a heavy object on top for 10-15 minutes to remove excess moisture.
- Prepare Tofu Slices: Slice tofu horizontally into pieces about 0.5 inch / 1.5 cm thick. Season all sides with salt and black pepper.
- Create Dipping Stations: Set up three bowls—(1) flour mixed with a pinch of salt, pepper, and garlic powder, (2) milk mixed with 1 tablespoon flour, and (3) panko breadcrumbs.
- Coat Tofu: Dip each tofu piece first into the seasoned flour, then into the milk mixture, and finally coat thoroughly with panko breadcrumbs, pressing crumbs onto all sides and edges.
- Fry Tofu: Heat oil in a saucepan over medium-high heat. Pan fry the tofu pieces without overcrowding until golden brown on each side, including frying the edges to crisp all around. Drain on paper towels to remove excess oil and sprinkle with salt immediately after frying.
- Serve: Slice tofu katsu diagonally. Serve the warm Japanese curry in bowls alongside steamed rice, topping the rice with the sliced tofu katsu for a hearty and delicious meal.
Notes
- Pressing tofu removes excess moisture for crispier coating.
- Use extra firm tofu for best texture.
- The curry roux brand can be adjusted depending on preferred spice level.
- Pan frying is preferred here but deep frying or air frying can be used as alternatives.
- Add boiling water gradually to adjust the curry sauce thickness to your liking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Japanese
Keywords: Katsu curry, tofu katsu, Japanese curry, crispy tofu, vegetarian Japanese recipe, curry sauce, quick curry recipe
