Tofu Katsu Curry: Crispy, Golden, and Incredibly Comforting

A Crispy & Comforting Japanese Classic

Katsu curry is one of Japan’s most beloved comfort foods, traditionally featuring a crispy breaded cutlet served with a thick, mildly spiced curry sauce.

This Tofu Katsu Curry keeps all the crispy, savoury goodness, but in a completely plant-based way! With golden-crusted tofu cutlets, silky curry sauce, and steamed rice, this dish is deeply satisfying, hearty, and surprisingly easy to make at home.

Why You’ll Love This Recipe

✔ Perfectly Crispy & Crunchy – The golden-breaded tofu katsu stays crispy, even under rich curry sauce.

✔ Deeply Satisfying & Comforting – The thick, mildly spiced curry coats the fluffy rice, making every bite feel like a hug.

✔ Authentic Yet Easy to Make – Inspired by traditional Japanese katsu curry, but simplified for home cooking.

✔ Flexible & Customisable – Bake, fry, or air-fry the tofu, and adjust the spice levels to your liking.

✔ Great for Meal Prep – The curry sauce stores well, and leftover katsu can be reheated for another crispy meal!

Ingredients (Serves 2-3)

For the Tofu Katsu:

• 1 block firm tofu, pressed and sliced into 1 cm thick cutlets

• ½ cup plain flour (or gluten-free flour)

• ½ cup plant-based milk (soy or oat works best)

• 1 cup panko breadcrumbs (or gluten-free panko)

• ½ tsp garlic powder

• ½ tsp black pepper

• 1 tbsp soy sauce

• 1 tbsp sesame oil (for frying)

For the Japanese Curry Sauce:

• 1 tbsp vegetable oil

• 1 small brown onion, diced

• 1 small carrot, diced

• 1 small potato, diced

• 2 cloves garlic, minced

• 1 tbsp grated fresh ginger

• 1 tbsp curry powder

• 1 tbsp tomato paste

• 2 tbsp soy sauce

• 2 cups vegetable stock

• 1 tbsp cornflour mixed with 2 tbsp water (to thicken)

• 1 tsp sugar (optional, for balance)

• 1 tsp lime juice (optional, for brightness)

For Serving:

• 2 cups steamed jasmine rice

• Sliced spring onions (for garnish)

• ½ cucumber, thinly sliced (optional, for freshness)

Step-by-Step Instructions

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Step 1: Prepare the Tofu Katsu

1. Score the tofu lightly with a knife in a crisscross pattern (don’t cut all the way through). This helps it drain evenly and absorb the marinade better.

2. Press the tofu by wrapping it in a clean towel and placing a heavy object (like a plate with a can on top) for 15 minutes.

3. Pat the tofu dry and cut into 1 cm thick cutlets.

4. Set up three bowls:

   • Bowl 1: Mix flour, garlic powder, and black pepper.

   • Bowl 2: Whisk together plant-based milk and soy sauce.

   • Bowl 3: Fill with panko breadcrumbs.

5. Coat each tofu piece in flour, then dip into the milk mixture, then coat in panko breadcrumbs, pressing firmly to ensure an even coating.

Step 2: Fry the Tofu Katsu

1. Heat sesame oil in a frying pan over medium-high heat.

2. To test if the oil is ready, dip a wooden chopstick or a small piece of bread into the oil—if it sizzles immediately, it’s ready.

3. Fry the tofu for 3-4 minutes per side, until golden brown and crispy.

4. Remove and drain on a paper towel to absorb excess oil.

Step 3: Make the Curry Sauce

1. Heat vegetable oil in a pan over medium heat and sauté onions, carrots, and potatoes for 5 minutes, until softened.

2. Stir in garlic, ginger, curry powder, and tomato paste, cooking for 1 minute until fragrant.

3. Pour in vegetable stock and soy sauce, bring to a simmer, and cook for 15 minutes until the vegetables are tender.

4. Stir in the cornflour slurry, stirring constantly to prevent lumps, and simmer for 2 more minutes until the sauce thickens.

5. Taste and adjust seasoning—add more soy sauce for depth, sugar for balance, or lime juice for brightness.

Step 4: Serve & Enjoy!

1. Slice the crispy tofu katsu and place over a bed of steamed rice.

2. Pour the warm Japanese curry sauce over the top.

3. Garnish with spring onions and cucumber slices for freshness.

Variations & Substitutions

🟢 Want a Creamier Curry Sauce?

• Use silken tofu instead of firm tofu. Instead of frying, blend the silken tofu into the curry sauce to create a rich, velvety texture.

• Omit the cornflour slurry, as the blended tofu naturally thickens the sauce.

🟢 Make It Oil-Free

• Baking at 200°C allows the tofu to crisp up without the need for frying oil. Bake for 20 minutes, flipping halfway.

• Air Fryer Alternative: Preheat the air fryer to 190°C (375°F) and cook for 12-15 minutes, flipping halfway, for a crispy crust.

FAQs

Can I make this ahead of time?

Yes! The curry sauce stores well in the fridge for up to 3 days. For the tofu katsu, it’s best fried fresh, but you can prepare the breaded tofu and refrigerate it uncooked for up to 24 hours before frying.

What’s the best way to reheat tofu katsu?

For the crispiest results, reheat in an air fryer or oven at 180°C (350°F) for 5-7 minutes. Avoid microwaving, as it makes the breading soft.

Can I freeze this dish?

The curry sauce freezes well for up to 2 months. However, tofu katsu is best eaten fresh and isn’t ideal for freezing.

Final Thoughts

This Tofu Katsu Curry brings the perfect balance of crispy, creamy, and comforting flavours. Whether you fry, bake, or air-fry the tofu, this dish is guaranteed to impress!

Would you add extra spice to your curry? Let us know in the comments!