I finally stumbled on a pantry secret that lets tofu take on katsu and sing alongside Japanese curry, so I added the result to my Vegan Tofu Curry Recipes for anyone curious about the combination.
I love taking classics and bending them until they surprise me. My Tofu Katsu Curry is crunchy, bold, and somehow comforts without being boring, built around firm or extra firm tofu and a golden coat of panko breadcrumbs.
I still get excited every time I eat it, even after the millionth test batch. As someone who writes about Vegan Japanese Food and digs through Tofu Curry Recipes, I can say this one sneaks up on you.
Not flawless the first time, I kept messing with it, and now it’s the thing I want when I need a little honest food thrill.
Ingredients
- Firm tofu gives protein and iron, soaks flavors, adds meaty chewy texture.
- Panko makes extra crunchy crust, mostly carbs, light and airy bite.
- Curry powder blends warm spices with turmeric, adds color and antioxidant depth.
- Potatoes are starchy, give filling carbs, help thicken the curry and soak sauce.
- Carrots bring beta carotene and sweetness, add color and a little crunch.
- Onions melt into a sweet savory base, add fiber and umami richness.
- Soy sauce or tamari adds punchy umami and salt, watch sodium levels, use sparingly.
- Short grain rice is sticky, balances sauce, gives quick carbs and comfy texture.
Ingredient Quantities
- 14 oz (400 g) firm or extra firm tofu, pressed and sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all purpose flour
- 1/4 cup cornstarch
- 3/4 cup unsweetened soy or oat milk
- 1 tablespoon soy sauce or tamari (for batter)
- 1 cup panko breadcrumbs
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil, about 1/2 cup plus 1 tablespoon
- 1 large yellow onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 3 cups vegetable stock
- 2 tablespoons curry powder (Japanese style if available)
- 1 teaspoon garam masala
- 2 tablespoons soy sauce or tamari (for curry)
- 1 tablespoon ketchup
- 1 tablespoon maple syrup or brown sugar
- 1 tablespoon cornstarch (for thickening)
- Optional: 2 to 3 squares vegan Japanese curry roux (if using store bought)
- 2 cups cooked short grain rice, for serving
- Sliced green onions for garnish
- Toasted sesame seeds for garnish
How to Make this
1. Press the 14 oz tofu for at least 20 to 30 minutes under a heavy plate or cans so it firms up, then slice into 6 to 8 cutlets about 1/2 inch thick. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper, set aside.
2. Set up a dredge station: bowl A mix 1/2 cup all purpose flour with a little extra salt, bowl B whisk 3/4 cup unsweetened soy or oat milk with 1 tablespoon soy sauce, bowl C combine 1 cup panko with 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Also keep 1/4 cup cornstarch nearby to add to the flour if you want extra crunch.
3. Coat each tofu slice first in the flour, then dip in the milk soy mixture, then press into the panko so it sticks well. Press the crumbs on, don’t be shy, this helps make a proper crust.
4. Pour about 1/2 cup vegetable oil into a wide skillet and heat over medium heat until shimmering. Fry tofu in batches so you don’t crowd the pan, about 3 to 4 minutes per side till golden and crisp. Use the extra 1 tablespoon oil if a batch looks dry. Transfer tofu to a rack or paper towels to drain.
5. In a separate large pot or the cleaned skillet add 1 tablespoon oil and the thinly sliced large yellow onion. Cook over medium heat, stirring, until deeply soft and starting to brown about 8 to 10 minutes, this step gives sweeter, richer curry so don’t rush it.
6. Add 2 minced garlic cloves and the grated 1 inch piece of ginger, stir 30 seconds till fragrant, then add 2 sliced carrots and 2 diced potatoes and cook 2 to 3 minutes to coat with the aromatics.
7. Stir in 2 tablespoons curry powder and 1 teaspoon garam masala and cook briefly to bloom the spices. Pour in 3 cups vegetable stock, 2 tablespoons soy sauce for the curry, 1 tablespoon ketchup and 1 tablespoon maple syrup or brown sugar. If using the optional 2 to 3 squares of vegan Japanese curry roux add them now or later to taste. Bring to a simmer and cook until the carrots and potatoes are tender about 12 to 15 minutes.
8. Make a slurry with the 1 tablespoon cornstarch and a little cold water, whisk it into the simmering curry to thicken. Simmer 1 to 2 minutes till it coats a spoon. Hack if sauce is still thin mash a few potato pieces into the sauce for body, or add more roux a little at a time for a velvety texture.
9. Taste and adjust with salt, pepper, extra soy sauce or a touch more maple syrup if you want it sweeter. Slice the tofu katsu into strips and serve over 2 cups cooked short grain rice, ladle the curry over and garnish with sliced green onions and toasted sesame seeds. Enjoy, it gets better if you let it sit a little so the flavors settle.
Equipment Needed
1. Heavy plate or tofu press (to press the 14 oz tofu for 20–30 minutes)
2. Sharp chef’s knife and cutting board (for tofu cutlets, onion, carrots, potatoes)
3. Three mixing bowls plus a whisk (flour, milk-soy mix, panko)
4. Shallow plates or trays for dredging and a small bowl for cornstarch slurry
5. Wide skillet (10–12 inch) for frying and a pair of tongs or a sturdy spatula for flipping
6. Wire rack or paper towels with a baking sheet to drain the fried tofu
7. Large pot or deep skillet for the curry and a wooden spoon or silicone spatula for stirring
8. Measuring cups and spoons, plus a microplane or fine grater for the ginger and a rice pot or rice cooker for the short grain rice
Enjoy — it’ll come together real nice if you prep everything first.
FAQ
Tofu Katsu Curry (Vegan Recipe) Substitutions and Variations
- Tofu: swap for tempeh (press, slice, marinate briefly) or seitan for a meatier bite. Eggplant works too if you like it softer, just salt it and press to remove moisture. Texture will change, but flavor stays great.
- Panko breadcrumbs: use crushed cornflakes, crushed rice crackers, or regular breadcrumbs mixed with a little oil for crunch. If using cornflakes, pulse gently so they stay chunky not powdery.
- Unsweetened soy or oat milk: almond or cashew milk are fine, or use diluted plain soy yogurt (thin with water). Make sure it’s unsweetened or the batter will taste off.
- All purpose flour / cornstarch (batter): for gluten free use rice flour plus tapioca starch or a 1 to 1 gluten free flour blend. Chickpea flour is another option but it adds a nutty flavor, so adjust seasoning a bit.
Pro Tips
– Freeze then press the tofu if you can. Freeze overnight, thaw, then press well. it gives a denser, chewier texture that soaks up the curry instead of falling apart.
– For extra long-lasting crunch, mix a little cornstarch into the flour, press the panko firmly on, and after frying finish the cutlets in a hot oven (about 400 F) for a few minutes. less greasy, way crispier.
– Keep oil hot and don’t crowd the pan. If the temperature drops the tofu will absorb oil and go soggy. no thermometer? stick a wooden chopstick in the oil — steady small bubbles mean it’s ready.
– Build deeper flavor in the sauce by browning the onions low and slow, scraping up the fond when you add liquid, and taste for balance at the end. A tiny splash of vinegar or extra soy/maple will make the whole thing pop if it tastes flat.
– Prep and timing hacks: cook the curry ahead and let it rest so flavors marry, then reheat. Keep fried tofu on a wire rack or in a warm oven to stay crisp before serving. if reheating later, oven or air fryer is better than microwave for texture.
Tofu Katsu Curry (Vegan Recipe)
I finally stumbled on a pantry secret that lets tofu take on katsu and sing alongside Japanese curry, so I added the result to my Vegan Tofu Curry Recipes for anyone curious about the combination.
3
servings
1073
kcal
Equipment: 1. Heavy plate or tofu press (to press the 14 oz tofu for 20–30 minutes)
2. Sharp chef’s knife and cutting board (for tofu cutlets, onion, carrots, potatoes)
3. Three mixing bowls plus a whisk (flour, milk-soy mix, panko)
4. Shallow plates or trays for dredging and a small bowl for cornstarch slurry
5. Wide skillet (10–12 inch) for frying and a pair of tongs or a sturdy spatula for flipping
6. Wire rack or paper towels with a baking sheet to drain the fried tofu
7. Large pot or deep skillet for the curry and a wooden spoon or silicone spatula for stirring
8. Measuring cups and spoons, plus a microplane or fine grater for the ginger and a rice pot or rice cooker for the short grain rice
Enjoy — it’ll come together real nice if you prep everything first.
Ingredients
14 oz (400 g) firm or extra firm tofu, pressed and sliced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup all purpose flour
1/4 cup cornstarch
3/4 cup unsweetened soy or oat milk
1 tablespoon soy sauce or tamari (for batter)
1 cup panko breadcrumbs
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Vegetable oil, about 1/2 cup plus 1 tablespoon
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1 inch piece fresh ginger, grated
2 medium carrots, sliced
2 medium potatoes, peeled and diced
3 cups vegetable stock
2 tablespoons curry powder (Japanese style if available)
1 teaspoon garam masala
2 tablespoons soy sauce or tamari (for curry)
1 tablespoon ketchup
1 tablespoon maple syrup or brown sugar
1 tablespoon cornstarch (for thickening)
Optional: 2 to 3 squares vegan Japanese curry roux (if using store bought)
2 cups cooked short grain rice, for serving
Sliced green onions for garnish
Toasted sesame seeds for garnish
Directions
- Press the 14 oz tofu for at least 20 to 30 minutes under a heavy plate or cans so it firms up, then slice into 6 to 8 cutlets about 1/2 inch thick. Sprinkle both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper, set aside.
- Set up a dredge station: bowl A mix 1/2 cup all purpose flour with a little extra salt, bowl B whisk 3/4 cup unsweetened soy or oat milk with 1 tablespoon soy sauce, bowl C combine 1 cup panko with 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder. Also keep 1/4 cup cornstarch nearby to add to the flour if you want extra crunch.
- Coat each tofu slice first in the flour, then dip in the milk soy mixture, then press into the panko so it sticks well. Press the crumbs on, don't be shy, this helps make a proper crust.
- Pour about 1/2 cup vegetable oil into a wide skillet and heat over medium heat until shimmering. Fry tofu in batches so you don't crowd the pan, about 3 to 4 minutes per side till golden and crisp. Use the extra 1 tablespoon oil if a batch looks dry. Transfer tofu to a rack or paper towels to drain.
- In a separate large pot or the cleaned skillet add 1 tablespoon oil and the thinly sliced large yellow onion. Cook over medium heat, stirring, until deeply soft and starting to brown about 8 to 10 minutes, this step gives sweeter, richer curry so don't rush it.
- Add 2 minced garlic cloves and the grated 1 inch piece of ginger, stir 30 seconds till fragrant, then add 2 sliced carrots and 2 diced potatoes and cook 2 to 3 minutes to coat with the aromatics.
- Stir in 2 tablespoons curry powder and 1 teaspoon garam masala and cook briefly to bloom the spices. Pour in 3 cups vegetable stock, 2 tablespoons soy sauce for the curry, 1 tablespoon ketchup and 1 tablespoon maple syrup or brown sugar. If using the optional 2 to 3 squares of vegan Japanese curry roux add them now or later to taste. Bring to a simmer and cook until the carrots and potatoes are tender about 12 to 15 minutes.
- Make a slurry with the 1 tablespoon cornstarch and a little cold water, whisk it into the simmering curry to thicken. Simmer 1 to 2 minutes till it coats a spoon. Hack if sauce is still thin mash a few potato pieces into the sauce for body, or add more roux a little at a time for a velvety texture.
- Taste and adjust with salt, pepper, extra soy sauce or a touch more maple syrup if you want it sweeter. Slice the tofu katsu into strips and serve over 2 cups cooked short grain rice, ladle the curry over and garnish with sliced green onions and toasted sesame seeds. Enjoy, it gets better if you let it sit a little so the flavors settle.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 725g
- Total number of serves: 3
- Calories: 1073kcal
- Fat: 59g
- Saturated Fat: 7g
- Trans Fat: 0.17g
- Polyunsaturated: 15g
- Monounsaturated: 27g
- Cholesterol: 0mg
- Sodium: 1333mg
- Potassium: 903mg
- Carbohydrates: 111g
- Fiber: 8g
- Sugar: 6.7g
- Protein: 27g
- Vitamin A: 7796IU
- Vitamin C: 26mg
- Calcium: 200mg
- Iron: 2.7mg
