Vegetarian Tofu Katsu Curry
Crispy golden tofu katsu meets rich, aromatic Japanese curry sauce. This comforting vegetarian dish features extra-firm tofu coated in crunchy panko breadcrumbs, fried to a perfect golden crisp. It is served alongside a velvety, deeply savory curry sauce packed with sweet carrots and tender potatoes, all resting on a bed of fluffy steamed rice. A satisfying, plant-based twist on a beloved Japanese comfort food classic.
Equipment
- 1 Large Saucepan For the curry sauce
- 1 Large frying pan For the tofu
- 1 Rice cooker Optional
- 1 Tofu Press Optional
- 1 Blender/Stick blender
Ingredients
- 4 cloves Garlic chopped
- 2 Shallots chopped
- 1 Large carrot chopped
- 1 Sour apple chopped, ideally a Granny Smith
- 500 ml Vegetable stock
- 1 tbsp Curry powder I use hot, but use whichever you prefer
- 1 tbsp Dark soy sauce more if you'd prefer a darker colour
- 1 tbsp Light soy sauce
- 1 tbsp Tomato ketchup
- 1-2 tsp Honey or maple syrup
- Plain flour 3 tbsp for the sauce and enough to coat the tofu before frying
- 1 tsp Salt for the flour mix
- 1 tsp Pepper for the flour mix
- Neutral oil for the sauce and enough for frying the tofu
- 1 block Extra-firm tofu pressed & dried
- 1 Large egg beaten
- Panko breadcrumbs
- Spring onion for garnish
- Sesame seeds for garnish
- Jasmine rice to serve (swap for a grain of your choice)
- 1 tbsp Shichimi Togarashi optional (to season the tofu)
- Pickled radish for garnish (optional)
Instructions
- Start by roughly chopping your vegetables. Nothing needs to be super precise as we'll be blending them later.
- In your saucepan, add 1tbsp of neutral oil and when hot, fry off the shallots on a medium heat for 7-8 minutes.
- Add in the chopped garlic, carrots and apple and cook for 3-4 more minutes.
- Add the curry powder and stir well to coat your ingredients. Add 3tbsp of flour gradually and continue to stir and cook.
- Pour in your vegetable stock, slowly at first to ensure the flour is combined and there are no lumps.
- Simmer for 10-15 minutes, stirring occasionally.
- Using a stick blender, blitz the ingredients to form a smooth sauce. If you don't have a stick blender, pour your ingredients into a blender or food processor.
- Return the mixture to your saucepan on a low heat and continue to simmer.
- Add in the tomato ketchup, dark soy sauce, light soy sauce and honey/maple syrup. Give your katsu curry a taste and adjust seasoning as necessary.
- Leave the sauce bubbling away on the lowest of low heats whilst you prepare your tofu.
- Once your tofu is pressed and dried, slice it longways into 4-5 slabs.
- At this point I like to season my tofu, to give it a bit more oomph. I use a Japanese seasoning blend called Shichimi Togarashi, which you can find at Asian supermarkets. Pour some into a small bowl and pat down both sides of each of your tofu slabs with this delicious seasoning mix.
- Prepare your battering station. From left to right: A plate with plain flour with some salt and pepper mixed in. A bowl with one beaten large egg (big enough to comfortably put your tofu slab in without breaking it!). A plate covered with Panko breadcrumbs. Finally, a chopping board to place your tofu post-battering.
- Place each tofu slab into the flour mixture, coating evenly. Then move into the egg, being careful not to break the tofu. Then finally into the Panko breadcrumbs, covering all of the tofu each time. Leave your tofu slabs on your board ready for frying.
- Get your large frying pan onto a medium-high heat and use enough oil to shallow-fry the tofu. You can probably fit 3 of your slabs in at once, but if not, do 2 at a time. You could get another pan on the go to get them all done at once, or turn your oven onto a low heat to keep the already fried pieces of tofu hot whilst the remaining slabs fry.
- Fry your breadcrumbed tofu slabs for 4-6 minutes per side, until golden brown. Try not to overdo it as the tofu will dry out.
- I like to line a cutting board with some kitchen towel to drain some of the excess oil after your slabs are cooked. Place them here while you wait for your remaining tofu to be fried.
- Season your crispy golden tofu slabs with some salt and pepper whilst the excess oil is draining out.
- Slice across your fried tofu slabs to get that classic Katsu curry look. Serve with your delicious sauce, white rice and garnishes.
ALWAYS season your tofu. Tofu gets a bad rap as it can be bland. So season yours before you cook it and dispel the myth! Some salt, pepper, garlic powder, paprika (or whatever you like!) goes a long way. Tofu is a VESSEL for flavour!
Try and use only one hand for the wet elements of this step, so that one hand can remain dry and useful!
Notes
- Feel free to use anything you like instead of the tofu. I’ve used tofu here for the additional protein, but sweet potato and aubergine also work excellently.