Crispy Tofu Katsu Curry
Katsu curry is a staple of Japanese cuisine, but its origins are a blend of cultural influences. It combines western-style breaded cutlets, similar to pork or chicken schnitzel, with the warm flavors of traditional Japanese curry. Born in Japan during the early 20th century, this fusion dish has become a cozy, classic beloved for its crispy on the outside, tender on the inside, cutlet topped with a deeply flavorful sauce.
But a spin on this classic has become a true favorite of mine; enter tofu Katsu curry. My version is a lightened-up, modern take that swaps out meat for extra-firm tofu crusted in golden panko breadcrumbs, and pan-seared to perfection. It’s a hearty, satisfying, and just the right amount of indulgence, but without the heaviness.
But the real star in this recipe might be the sauce: a vibrant, fragrant blend of coconut milk, vegetable broth, curry powder, ground masala, soy sauce, and just the right seasoning to wake up your palette, it’s creamy, flavorful, and comforting all at once. It’s the kind of sauce you want to spoon over everything, and not just the tofu.
Serve it over a fluffy bed of homemade fried rice, or opt for brown rice for a more wholesome vibe; both are great options for the texture contrast with the crispy tofu. Add some bright, crunchy cucumber salad, or lightly pickled veggies (even kimchi is great if that’s your thing), and you’ve got a vegetarian meal. That’s his balance, as it is delicious. Tofu Katsu curry proves you don’t need me to make a meal memorable. It’s tradition reimagined – crispy, saucy, and entirely satisfying.
Crispy Tofu Katsu Curry
Ingredients:
For the Tofu and Sauce:
- 14 ounces of extra-firm tofu, pressed and sliced
- 15-ounce can of full-fat coconut milk
- 1 cup vegetable broth
- 1 1/2 tablespoons of all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon garam masala
- 3/4 teaspoon salt
- 1/2 teaspoon sugar
- 1 teaspoon soy sauce
- 1 teaspoon tomato paste
- 1/2 teaspoon garlic powder
For the Panko Breading:
- 1 cup plain Panko bread crumbs
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon cayenne pepper
- Extra virgin olive oil, for cooking
- 4 scallions, thinly sliced, for garnish
- White, brown or fried rice, for serving (optional)
Directions:
- For the Tofu: Press the tofu between a few paper towels with a heavy cutting board on top for about 15 minutes. Working from the smaller of the two sides, slice the tofu into 1/4-inch thick slices and place on a baking sheet lined with parchment paper, and set aside.
- For the Sauce: While you press the tofu, begin the sauce. In a medium saucepan, whisk together the coconut milk, broth, flour, curry powder, garam masala, salt, sugar, soy sauce, tomato paste, and garlic powder, and place over medium heat. Bring the sauce to a low boil, while continuing to whisk occasionally, and simmer for 1-2 minutes. Remove from the heat and let it cool for a minute for it to thicken.
- For the Panko Breading: In a shallow bowl, combine the breadcrumbs, salt, and cayenne, mixing well to blend.
- Using your hands, carefully dip the pressed tofu slices into the curry sauce, followed by the panko breading, and place them back on the baking sheet.
- Place a large cast-iron pan over medium-high heat. Add a little olive oil to the pan and when hot, but not smoking, and working in batches, place the breaded tofu slices into the pan. Press each slice a little bit for a few seconds at a time. Cook for about 2 minutes per side until slightly golden. Repeat with the remaining tofu until all pieces have been cooked.
- To Serve: Slice the breaded tofu slices and place on a serving platter. Spoon some of the remaining curry sauce liberally on top. Garnish with scallions and serve with rice, if using.
