Make a delicious and healthy Japanese dinner for the family with this Vegan Tofu Katsu Curry. Katsu is a crispy fried cutlet, breaded with panko breadcrumbs and fried. We are using Tofu as our protein of choice for breading and frying. I cannot pick what I like more about this dish- the Tofu Katsu that is nice and crisp or the lip-smacking curry that has bold Indian and Asian flavors.
How to make Vegan Tofu Katsu Curry:
Step 1- Press Tofu and slice
Drain the tofu and press it down for about an hour to remove the extra water. I use a tofu press for this but you can use any heavy object to press the tofu. Slice the tofu slab in 4 equal rectangular pieces.
Step 2- Make the Curry Sauce
While the tofu is pressing, you can work on the curry sauce. Carrots and onions are sauteed with ginger and garlic to bring out the flavors. Curry powder is what provides the sauce with the distinct fragrance and taste. Add coconut milk and the rest of the curry sauce ingredients and bring it to a gentle boil. Once it cools down a bit, blend it smooth.
This part can be done ahead of time. Refer to “Make ahead and Storage instructions” below.
Step 3- Bread and Fry the Tofu Katsu
For the breading, I am using the prepared curry sauce to provide extra flavor to the tofu. It is then covered in Panko breadcrumbs. I like panko breadcrumbs for its crunch and texture, but you can use regular breadcrumbs if you cannot find it.
I like to shallow fry the breaded tofu in a little bit of oil in as cast-iron pan. You can use a nonstick pan also.
Make ahead and storage instructions:
At first glance, this dish may seem like a lot of work- making the curry and rice and breading and frying the tofu. But the curry can be made in advance and stored in the refrigerator for 3-4 days or can be frozen for up to a month in an airtight container. On the day that you want to make the dish, just de frost it the night before in the refrigerator, heat, and use. It also helps to make a double batch and freeze one and use the other the day of for dinner.
Since you want the breaded tofu to be nice and crisp, you should really do that part immediately before serving. You want the maximum crunch as possible.
How to serve:
I like to serve the Vegan Tofu Katsu Curry on a bed of basmati rice. You can serve it with any grain of your choice- sticky rice, jasmine rice, brown nice and quinoa are some good options. If you want to keep it light, serve it with cauliflower rice. I also like to serve some type of greens or vegetable along with it. We love to eat steamed broccoli so that’s my typical choice but sautéed zucchini, fresh baby spinach or steamed/ sautéed asparagus would be just as good. A squeeze of lemon or lime juice and a sprinkling of chopped cilantro and green onions completes the dish.
Most of the ingredients used in the recipe are a pantry or refrigerator staple in our home. I have adapted the recipe so it does not need too many special ingredients. If you have the curry sauce pre- made in the freezer or refrigerator, you can put together a special occasion dinner in under 15 minutes for your family on a week night!
Vegan Tofu Katsu Curry is vegan and can be made gluten- free if you use tamari instead of soy sauce.
If you like this recipe, you may want to try these other Asian inspired dishes:
Vegan Tofu Katsu Curry
Japanese inspired Vegan Tofu Katsu Curry is a panko breaded and fried tofu steak served with a delicious curry sauce.
4
servings20
minutes30
minutesIngredients
14 package package of firm or extra firm tofu
1 tablespoon Cornstarch
1 cup Panko breadcrumbs
salt
Oil for shallow frying
- Curry sauce
1/2 cup peeled and roughly chopped carrots
1/2 cup peeled and roughly chopped yellow or white onion
1 piece piece of ginger, chopped
2-3 cloves garlic, chopped
1 tablespoon cooking oil ( I use Avocado oil)
400 ml 400 ml of coconut milk
1 1/4 tablespoon Curry powder
1 teaspoons maple syrup
4 teaspoons light soy sauce
1 tablespoon Lemon juice
1/2 cup Water
salt
- To Serve
2 cups Cooked rice
2 cups blanched or steamed broccoli
Lemon or lime wedges
chopped cilantro
chopped green onions
Method
- Drain the tofu and press it down for about an hour to remove the extra water. Slice the tofu slab in 4 equal rectangular pieces.
- Curry Sauce: Heat 1 tablespoon of oil in a wide pan. Add chopped carrots, onion, ginger and garlic and sauté on medium heat for 5-7 minutes. The vegetables should soften and get some color. Add the curry powder, mix and cook for a minute. Add the coconut milk, water, soy sauce and maple syrup and bring it up to a gentle boil. Turn off the heat and let t cool for 20-30 minutes before blending it smooth in a blender. Return the sauce back to the same pan and heat when ready to serve. Add lemon juice and taste and adjust for any salt if needed.
- Tofu Katsu– In a wide bowl, whisk the corn starch with 4 tablespoons of the prepared curry sauce. On a separate plate, mix the breadcrumbs with some salt. Dip each slice of tofu into the cornstarch mixture, then into the panko breadcrumbs, ensuring all surfaces are coated. Press the breadcrumbs firmly onto the tofu. Heat oil for shallow frying in a cast iron or nonstick pan until hot. Shallow-fry the tofu for 3-4 minutes on each side until crisp and golden brown. Place the fried tofu on a chopping board and cut on an angle into 5-6 pieces.
- Serving– Place rice on the bottom of a bowl. Place the sliced tofu pieces on top and ladle with generous amounts of curry sauce. Sprinkle with chopped cilantro and spring onion and squeeze some lime/lemon juice. Add a side of greens or steamed/blanched vegetables of choice.
Tips
- To make this dish gluten free, use tamari instead of soy sauce.
- You can substitute light coconut milk instead of full fat coconut milk used in the recipe.
