Crispy Tofu Katsu Curry

 

Golden crispy tofu served with rich Japanese-style curry sauce over steamed rice. This vegan comfort food combines crunchy panko-coated tofu with a savory curry loaded with vegetables and warming spices.

Prep Time: 20 mins | Cook Time: 35 mins | Total Time: 55 mins | Servings: 4

Ingredients

Tofu Katsu

• 1 block extra-firm tofu, pressed
• 1/3 cup flour
• 1/2 cup unsweetened soy milk
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• Oil for frying

Curry Sauce

• 1 tablespoon oil
• 1 onion, sliced
• 2 garlic cloves, minced
• 1 carrot, diced
• 1 potato, diced
• 2 tablespoons curry powder
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1 teaspoon maple syrup
• 2 cups vegetable broth
• 1 tablespoon flour slurry (1 tbsp flour + 2 tbsp water)

For Serving

• Steamed jasmine rice
• Green onions
• Sesame seeds

Instructions

1. Slice tofu into cutlets and pat dry.
2. Prepare three bowls: one with flour mixed with garlic powder and salt, one with soy milk, and one with panko breadcrumbs.
3. Dip tofu into flour, then soy milk, then coat thoroughly in panko.
4. Pan-fry tofu in hot oil for 3–4 minutes per side until golden and crispy. Transfer to a paper towel-lined plate.
5. For the curry sauce, heat oil in a saucepan. Sauté onion for 5 minutes until softened.
6. Add garlic, carrot, and potato. Cook for another 3 minutes.
7. Stir in curry powder and cook for 30 seconds. Add soy sauce, ketchup, maple syrup, and vegetable broth.
8. Simmer for 15–18 minutes until vegetables are tender.
9. Stir in flour slurry and cook until curry thickens.
10. Serve rice topped with curry sauce and sliced crispy tofu katsu. Garnish with green onions and sesame seeds.

Notes

• Baking or air frying the tofu also works well.
• Japanese curry cubes can replace homemade curry sauce for convenience.
• Serve with pickled ginger or shredded cabbage for extra texture.

Hungry for more? 🌱 

Get 200+ done-for-you vegan recipes in 

The Complete Plant Based Recipe Cookbook