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Katsu curry

Japanese Tofu Katsu Curry

  • Yield: 4 1x


A comforting Japanese curry with Tofu fried cutlets and served over rice. A classic comfort food that rivals any restaurant!


Units Scale

Japanese Curry

  • 2 medium carrots
  • 3 potatoes
  • 1 onion
  • 1 tbsp oil
  • 1/2 block Japanese curry cubes
  • 550 ml water

Tofu Katsu (make about 4 cutlets)

  • 400 g firm tofu (frozen, thawed and pressed)
  • 1/2 cup all-purpose flour
  • 2 tbsp baking powder
  • 1 tsp salt
  • 1/3 cup room temp water
  • 1 cup panko bread crumbs


  • sushi rice or other short grain rice
  • sesame seeds for garnish


Make Japanese curry

  1. 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.
  2. Add in the water until boiling, then close the lid and simmer for 10 minutes until the vegetables are softened.
  3. Add in the Japanese curry cubes, mix together and simmer until the sauce thickened (about 5 minutes).

Make the Tofu Katsu

  1. Thinly slice the tofu into cutlets.
  2. In a bowl, combine flour, baking powder and salt, mix well. Add water and mix to form a batter.
  3. In another bowl/plate, add in the bread crumbs.
  4. 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.
  5. 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

  1. Serve the Tofu Katsu with the curry, a bowl of warm rice and garnish with sesame seeds.


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