A comforting Japanese Curry with Tofu Katsu and served over rice. Classic comfort food that rivals any restaurant! It's delicious, filling and only made in 30 minutes.
What is Tofu Katsu Curry?
I love to order Japanese Katsu Curry at restaurants and this is one of my favorite comfort foods.
Katsu Curry is a variation of Japanese curry with a chicken or pork cutlet on top (a Japanese version of schnitzel). This vegan recipe uses tofu as a plant-based alternative and fries it in a crispy panko crust. The Katsu Curry has a crispy and satisfying texture that goes well with the Japanese curry sauce.
Using the Japanese curry cubes has all the delicious and filling curry flavors while reducing the required time to make the recipe. The potato and carrot is simmered well in the broth, that has a soft texture and soaks up the curry sauce!
Ingredients and substitutions
To make the Japanese Curry Base:
- Onions
- Curry cubes
- Oil
- Potatoes and carrots
- Water
To make the Tofu Katsu Cutlet:
- Firm tofu: cut into thin slices
- Wet batter: mix the flour, salt, baking powder and water in a bowl, then dip the tofu slices in
- Panko batter: remove from the wet batter and coat with panko breadcrumbs before frying in oil
How to serve Japanese Tofu Katsu Curry?
You can serve this recipe over a warm bowl of short-grained rice. To make the meal more filling, you can add some veggie side dishes such as:
- Edamame
- Wakame: seaweed salad
- Or any veggies you have on hand
Storage tip: You can keep the Tofu Katsu Curry in the fridge for 3-4 days or in the fridge for up to 1 month.
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Print📖 Recipe
Japanese Tofu Katsu Curry
- Yield: 4 1x
Description
A comforting Japanese curry with Tofu fried cutlets and served over rice. A classic comfort food that rivals any restaurant!
Ingredients
Japanese Curry
- 2 medium carrots
- 3 potatoes
- 1 onion
- 1 tbsp oil
- ½ block Japanese curry cubes
- 550 ml water
Tofu Katsu (make about 4 cutlets)
- 400 g firm tofu (frozen, thawed and pressed)
- ½ cup all-purpose flour
- 2 tbsp baking powder
- 1 tsp salt
- ⅓ cup room temp water
- 1 cup panko bread crumbs
Serve
- sushi rice or other short grain rice
- sesame seeds for garnish
Instructions
Make Japanese curry
- In a pot on medium high heat, add in the oil. Then the onions, carrots and potatoes. Stir fry for 5 minutes until the onions are wilted.
- Add in the water until boiling, then close the lid and simmer for 10 minutes until the vegetables are softened.
- Add in the Japanese curry cubes, mix together and simmer until the sauce thickened (about 5 minutes).
Make the Tofu Katsu
- Thinly slice the tofu into cutlets.
- In a bowl, combine flour, baking powder and salt, mix well. Add water and mix to form a batter.
- In another bowl/plate, add in the bread crumbs.
- Dip each cutlet into the batter, then transfer it to the bread crumbs. Make sure that all sides of the tofu are coated in bread crumbs. Repeat with the other cutlets.
- In a pan, add oil, when the oil is hot, add in the tofu cutlets. Let them sit for about 5 minutes, then the other side is golden. Remove from heat when all sides are golden.
Assemble the Tofu Katsu Curry
- Serve the Tofu Katsu with the curry, a bowl of warm rice and garnish with sesame seeds.
Notes
The recipe keeps well in the fridge for 3-4 days or in the fridge for up to 1 month.
- Category: Main Course
- Cuisine: Japanese
Keywords: comfort food, indulgent, vegan
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