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Crispy Tofu Katsu Curry

Crispy Tofu Katsu Curry features golden panko-crusted tofu cutlets served over steamed rice with a rich, velvety Japanese-style curry sauce loaded with tender vegetables.
This plant-based twist on a beloved classic comes together in about 35 minutes and delivers bold, satisfying flavors that rival any restaurant version.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main
Cuisine Japanese
Servings 4 servings
Calories 480 kcal

Equipment

  • Tofu press or heavy pan
  • Large skillet or frying pan
  • Medium saucepan
  • Wire rack
  • 3 shallow dishes (for breading station)

Ingredients
  

Tofu Katsu

  • 14 oz firm tofu pressed for at least 15 minutes
  • 0.5 cup all-purpose flour
  • 2 large eggs beaten, or 2 flax eggs for vegan
  • 1 cup panko breadcrumbs
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 cup neutral oil for frying, such as vegetable or canola

Curry Sauce

  • 1 tbsp neutral oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 medium carrots peeled and chopped
  • 2 medium potatoes peeled and cubed
  • 2 cups vegetable broth
  • 0.5 cup coconut milk
  • 2 blocks Japanese curry roux such as S&B Golden Curry
  • 1 tbsp soy sauce

For Serving

  • 2 cups Japanese short-grain rice cooked according to package directions
  • 2 green onions thinly sliced, for garnish

Instructions
 

  • Press the tofu by wrapping it in a clean kitchen towel and placing a heavy pan on top for at least 15 minutes. This removes excess moisture and is critical for a crispy crust.
  • Slice the pressed tofu into 4 equal rectangular cutlets, approximately half an inch thick. Season lightly on both sides with salt and pepper.
  • Set up a breading station with three shallow dishes: one filled with flour, one with beaten eggs (or flax eggs), and one with panko breadcrumbs seasoned with a pinch of salt.
  • Bread each tofu cutlet by dredging it in flour and shaking off the excess, then dipping it in the egg wash, and finally pressing it firmly into the panko breadcrumbs to coat all sides evenly.
  • Heat about half an inch of neutral oil in a wide skillet over medium-high heat until shimmering. Fry the breaded tofu cutlets for 3 to 4 minutes per side until deep golden brown and crispy all over. Transfer to a wire rack to drain.
  • In a separate medium saucepan, heat 1 tablespoon of oil over medium heat. Add the diced onion and saute for 5 minutes until softened. Add the minced garlic and cook for 1 more minute until fragrant.
  • Add the chopped carrots and potatoes to the saucepan and stir to combine. Pour in the vegetable broth and coconut milk. Bring to a gentle boil, then reduce the heat and simmer for 12 to 15 minutes until the vegetables are just tender.
  • Break the curry roux blocks into the saucepan and stir continuously until fully melted and the sauce has thickened to a rich, glossy consistency, about 3 to 4 minutes. Stir in the soy sauce and taste for seasoning.
  • Slice each tofu katsu cutlet into diagonal strips. Serve over steamed rice with the curry sauce ladled generously alongside or on top. Garnish with sliced green onions.

Notes

Press tofu thoroughly before breading. Rest fried cutlets on a wire rack rather than paper towels to keep the crust crispy. Store tofu katsu and curry sauce in separate airtight containers in the refrigerator for up to 3 days. Reheat tofu in a 400F oven or air fryer to restore crunch. Curry sauce freezes well for up to 2 months.
Keyword crispy tofu, Japanese curry, plant-based dinner, tofu katsu curry, vegan curry