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tofu katsu curry in a white bowl with chopsticks on top.
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Tofu Katsu Curry

Ditch the take-out and make your own Tofu Katsu Curry at home! Enjoy the golden crispy tofu surrounded with fragrant and delicious Japanese-style curry sauce. A straightforward and simple dish that's done in 40 minutes!
Course Dinner
Cuisine Japanese
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 391kcal

Equipment

  • Large Pan

Ingredients

Breaded Tofu

  • 16 ounces extra firm tofu , vacuum-packed if possible (*see note)
  • 3 tablespoons all-purpose flour
  • ¼ cup non-dairy milk , unsweetened
  • ¾ cup panko bread crumbs
  • 1 teaspoon granulated garlic (or ½ teaspoon garlic powder)
  • 2 tablespoons nutritional yeast (*optional)
  • ½ teaspoon salt , more to taste
  • Fresh ground pepper , to taste
  • Oil for frying (about 2-3 tablespoons)

Curry Sauce

  • 2 tablespoons avocado oil or preferred cooking oil
  • 1 medium onion , diced
  • 1 tablespoon freshly grated ginger (sub with frozen, jarred or paste)
  • 3 cloves garlic , minced or crushed
  • 1.5 tablespoons curry powder
  • ½ teaspoon turmeric powder
  • 2 tablespoons all-purpose flour
  • 1 ¼ cups vegetable broth , low sodium
  • ½ cup coconut milk , full-fat (canned)
  • 1 tablespoon tamari or soy sauce, low sodium
  • 1 teaspoon maple syrup (sub with preferred sweetener)
  • ½ teaspoon salt , more to taste

To Serve (optional)

  • Rice (about 3 cups cooked)
  • Green onion , sliced
  • Cilantro , chopped
  • Fresh salad

Instructions

Curry Sauce

  • Heat 2 tablespoons of oil in a large frying pan over medium heat. Once the oil is shimmering, add onion and sauté until translucent. About 2-3 minutes.
  • Now add the garlic and ginger. Sauté for 30-60 seconds until fragrant.
  • Add curry powder and turmeric powder. Sauté for 30 seconds until fragrant. Add the flour and combine. Cook for 30 seconds to remove a raw flour taste.
  • Pour in the vegetable broth and whisk to combine well and eliminate lumps. Reduce the heat and add the coconut milk, tamari, maple syrup, and salt. Cook for a few minutes until the curry thickens a bit. If it's too thick, thin it out with a splash of broth or water. Taste and adjust flavor if needed.
  • Transfer to a blender and blend on high until smooth. Set aside, but leave the top on to keep warm. Alternatively, you can transfer to a small pot, cover with a lid and place on stove over low heat. Wipe out the large pan to reuse for tofu.

Breaded Tofu

  • Cut the pressed tofu into 4-5 even slices, then prepare a breading station with three bowls big enough to fit the tofu. In the first bowl, add the flour. Then the second bowl, add the milk. In the final bowl, combine the bread crumbs with granulated garlic, nutritional yeast, salt, and pepper.
  • Place one slice of tofu in flour and coat on all sides. Now dunk in the milk, and finally into the bread crumbs to coat all sides. Press the slice gently to ensure it's coated well.
  • Heat a frying pan on medium heat for a few minutes. When fully heated, add the oil and wait until it shimmers. Now add the breaded tofu to the pan and fry for 3-4 minutes on each side until golden brown. Flip with a sturdy spatula. Give it time to fully brown before flipping or it may stick.
  • Transfer the tofu to a paper towel-lined plate to absorb any excess oil.

To Serve

  • Slice the tofu diagonally and place it on a bed of rice. Pour the curry sauce over top or on the side. Garnish with spring onion and cilantro leaves. Serve with salad greens. Enjoy!

Video

Notes

Tofu: I prefer to use vacuum-packed tofu because it doesn't have to be pressed and it's ready to go. I've found various brands at Trader Joe's, Whole Foods, Walmart, Sprouts, and Target. 
If you can't find vacuum-packed tofu, you can use water-packed tofu, but you'll need to press it first. To do this, wrap a block of tofu in a few paper towels and place it on a rimmed plate. Add a cast-iron skillet on top (or something equally heavy) and let it drain for 20-30 minutes. Pat dry to remove excess moisture on the surface. You can also use a Tofu Press to make it even easier.
Additional Serving Ideas: lime wedges, sriracha, toasted sesame seeds, crushed red pepper.

Nutrition

Calories: 391kcal | Carbohydrates: 27g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Sodium: 328mg | Potassium: 407mg | Fiber: 3g | Sugar: 6g | Vitamin A: 88IU | Vitamin C: 4mg | Calcium: 120mg | Iron: 4mg