Katsu Curry (with Crispy Tofu Katsu)

Ingredients

• 1 mediumonion, diced
• 2 mediumcarrots, sliced about 1.5 cm thick
• 2 mediumpotatoes, cubed
• 90 g (3 oz)Japanese curry roux or paste
• 1 tablespoonextra-virgin olive oil
• 500 g (18 oz)extra-firm tofu
• 60 g (½ cup)plain flour
• 120 ml (½ cup)milk or soy milk
• 100 g (1 cup)panko breadcrumbs
• A good pinchgarlic powder
• To tastesalt and black pepper
• As neededoil for frying

Instructions

1. 1

   Cook the vegetables

   Heat the olive oil in a large saucepan over a medium heat. Add the onion and sauté for a few minutes until translucent, then add the carrots and potatoes and sauté for 1 minute.

2. 2

   Simmer the curry

   Pour in 3 cups of water, cover the pan and simmer over a low heat for 15 minutes.

3. 3

   Add the roux

   When the vegetables are mostly cooked but still have some bite, stir in the curry roux until it melts into the broth. Simmer gently for 5 minutes. If the sauce becomes too thick, add boiling water gradually, ¼ cup at a time, until it reaches your preferred consistency.

4. 4

   Press the tofu

   Press the tofu for 10–15 minutes in a tofu press, or put it between paper kitchen towels and place a heavy object, such as a pot, on top.

5. 5

   Slice and season

   While the vegetables simmer, slice the tofu blocks horizontally into pieces about 1.5 cm thick. Season all sides with salt and pepper.

6. 6

   Prepare the coating

   Set out three bowls. In the first, mix the flour with a good pinch of salt, pepper and garlic powder. In the second, mix the milk with 1 tablespoon of flour. Put the panko in the third.

7. 7

   Coat the tofu

   Dip each tofu piece first in the flour, then in the milk mixture, and finally in the panko. Coat every side and edge, pressing the crumbs onto the tofu with your fingers.

8. 8

   Fry the tofu

   While the curry roux simmers, heat frying oil in a saucepan over a medium-high heat. Pan-fry the tofu, or deep-fry it, taking care not to crowd or overlap the pieces.

9. 9

   Brown each side

   Fry the tofu for a few minutes on each side until golden brown. If pan-frying, turn the pieces onto their edges and fry those too once both broad sides are golden.

10. 10

    Drain and serve

    Transfer the cooked tofu to a plate lined with paper towels to absorb excess oil, and sprinkle with salt straight away. Slice the tofu katsu diagonally and serve in bowls alongside rice with the curry.

What is katsu curry?

Katsu curry pairs Japanese curry sauce with katsu, a breaded cutlet that is fried until crisp. Japanese curry developed as a milder, thick, hearty style of curry, often served with rice.

This version uses tofu in place of meat, with carrots and potatoes simmered in curry roux. The crisp coating gives the tender tofu a satisfying contrast to the soft vegetables and rich sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 16g protein, 48g carbs, 14g fat.

The potatoes and rice served alongside provide most of the carbohydrate, while the tofu contributes protein and the frying oil adds fat. Serve with a generous portion of vegetables and rice to make a balanced plate.

Choosing the ingredients

Curry roux: Japanese curry roux or paste seasons and thickens the broth in one step. Different brands and varieties can vary in strength, so follow the quantity given and taste the finished sauce before serving.

Tofu: Extra-firm tofu is sturdy enough to press, slice and coat without easily breaking. Pressing it first helps remove excess moisture so the coating adheres more evenly.

Getting the coating to stick

Three bowls: The flour, milk mixture and panko form successive layers around the tofu. Keep one hand for the dry coatings and the other for the milk if you want to avoid building up a sticky coating on your fingers.

Edges: Press panko onto the sides as well as the flat surfaces. A complete coating helps the tofu brown evenly in the pan.

Texture and doneness cues

Vegetables: After their covered simmer, the potatoes and carrots should be mostly tender but retain a little bite. They will soften further as the curry roux simmers.

Tofu: Look for a crisp, golden coating on both broad sides before turning the pieces onto their edges. Drain on paper towels and salt as soon as the tofu comes out of the oil.

Timing the two parts

Curry first: Start the vegetables simmering before preparing the tofu coating, as the method directs. Stir in the roux once the vegetables are mostly cooked, then let the sauce simmer while you fry the tofu.

Sauce consistency: The roux thickens the broth as it cooks. Add boiling water a little at a time if the sauce thickens beyond your preference.

Serving the curry

Rice: Serve the curry in bowls with rice alongside, as the recipe suggests. Keep the sliced tofu katsu on top or beside the sauce so its crisp coating stays distinct.

Freshness: Bring the curry and tofu to the table soon after cooking. The contrast between the crisp tofu and tender vegetables is best when the coating has just been fried.

Recipe notes & tips

• Cut the carrots into even slices so they cook at a similar pace.
• Keep the tofu pieces separate in the pan to help them brown rather than steam.
• Press panko gently onto each side and edge before frying.
• Add boiling water to the curry in small increments if it gets too thick.
• Salt the tofu as soon as it has been drained.
• Slice the tofu just before serving to help keep the coating crisp.

Variations

• Soy milk: Use soy milk in the coating for a plant-based option.
• Air fryer: Use an air fryer method if you prefer not to fry the tofu in a pan; follow your appliance's directions.
• Extra vegetables: Add other vegetables to the curry while keeping the original cooking cues in mind.
• Milder curry: Choose a milder Japanese curry roux or paste.
• Crispier serving: Keep the sliced tofu separate from the sauce until serving.

Common mistakes to avoid

• Skipping the tofu press: Excess moisture can make the coating harder to adhere; press the tofu for 10–15 minutes.
• Crowding the pan: The tofu may not brown evenly; fry in batches so pieces do not touch or overlap.
• Leaving gaps in the coating: Bare edges can miss out on the crisp crust; press panko onto every side.
• Adding all the water at once: The curry can become thinner than you want; add boiling water gradually, ¼ cup at a time.
• Cooking the vegetables until very soft: They may lose their bite during the roux simmer; check them after 15 minutes.

How to store

Store leftover curry and tofu separately in covered containers in the fridge and use within 3 days. Reheat the curry in a saucepan until hot; reheat the tofu in an oven or air fryer to help restore its crispness.

Frequently asked questions