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Vegetarian Japanese influenced tofu katsu curry with a homemade sauce, rice and broccoli.
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Tofu Katsu Curry Recipe

Vegetarian tofu curry, delicious lightly flavoured breaded tofu slices fried until crispy, and served with a wonderfully flavoured Japanese-influenced curry sauce.
Course Main Course
Cuisine Anglo Japanese
Diet Vegetarian
Keyword tofu katsu, tofu katsu curry, vegetarian katsu curry
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 2 Servings
Calories 681kcal
Author Brian Jones

Ingredients

  • 400 g Extra Firm Tofu 14oz
  • 2 tablespoon Flour
  • 1 teaspoon Curry Powder
  • ½ teaspoon Salt
  • 1 Large Egg
  • 50 g Panko Breadcrumbs ⅔ Cup
  • Oil for Frying

For the Curry Sauce:

  • 1 Small Onion 100g
  • 2 tablespoon Cooking Oil
  • 2 Cloves Garlic
  • 1 tablespoon Flour
  • 1 tablespoon Curry Powder
  • 1 teaspoon Turmeric
  • 1 tablespoon Shaoxing Wine
  • ½ tablespoon Brown Sugar
  • 1 tablespoon Light Soy Soy Sauce
  • 250 ml Chicken stock 1 Cup

Instructions

  • Peel the onion, then cut it into a 3-4mm dice.
  • Heat a small saucepan (15-16cm or 6") over a medium-low heat, and when it is hot, add the cooking oil and diced onion.
    Cook for 10 minutes, stirring occasionally, try not to add "too much" colour.
    Tofu Katsu Curry process shot 1 of 11
  • Remove the tofu from the packet and cut it into 4 slices, then wrap it in kitchen paper to absorb excess moisture.
  • Cut the garlic into thin slices and add it to the onions for the curry sauce after 10 minutes, and cook for a further minute, stirring continuously.
    Tofu Katsu Curry process shot 2 of 11
  • Add the flour to the onions and cook, stirring continuously, for 60-90 seconds.
    Tofu Katsu Curry process shot 3 of 11
  • Add the remaining ingredients for the katsu curry sauce, bring it to a simmer, then cook gently for 15 minutes to thicken it up.
    Tofu Katsu Curry process shot 4 of 11
  • Mix the flour, curry powder and salt for the tofu on a plate.
    Tofu Katsu Curry process shot 5 of 11
  • Dip the slices of tofu into the flour, tapping off any excess.
    Tofu Katsu Curry process shot 6 of 11
  • Lightly beat the egg in a bowl and add the floured tofu, rolling to get a good coating.
    Tofu Katsu Curry process shot 7 of 11
  • Dip the coated tofu into the panko breadcrumbs to get a light coating, then set aside.
    Tofu Katsu Curry process shot 8 of 11
  • Blitz the sauce in a blender until smooth before serving.
    This step is optional!
    Tofu Katsu Curry process shot 9 of 11
  • Heat some neutral oil 3-5mm (⅕") deep in a frying pan at least 28cm (11") in diameter until it reaches around 170°C (~340°F).
  • Fry the tofu for 3-5 minutes a side until the slices are nicely golden, then drain on kitchen paper to absorb excess oil.
    Tofu Katsu Curry process shot 10 of 11
  • Cut the tofu, serve it with sides of your choice and pour over the curry sauce.
    Tofu Katsu Curry process shot 11 of 11

Video

Nutrition

Serving: 1 | Calories: 681kcal | Carbohydrates: 46g | Protein: 31g | Fat: 43g | Saturated Fat: 5g | Polyunsaturated Fat: 36g | Cholesterol: 97mg | Sodium: 1433mg | Fiber: 7g | Sugar: 10g
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