Tofu Katsu and Japanese Curry

Ingredients

• 1 tbspneutral oil
• 1 onion (80 g), slicedonion
• 1 small (70 g), slicedbell pepper
• 2 medium (400 g), peeled and slicedpotatoes
• 2 medium (150 g), slicedaubergines
• ½ blockvegan S&B medium curry roux
• 710 ml (3 cups), or more as neededwater
• to tastesalt
• 454 g (1 lb)extra-firm tofu
• as neededneutral oil, for frying
• ½ tsp, or to tastesalt
• 60 g (½ cup)plain flour
• 1 tbsp + 2 tspcornflour
• 1 tspbaking powder
• 1 tspsalt
• 1 tsp (optional)sweet paprika
• 120 ml (½ cup), plus 2–3 tbsp more if neededwater, at room temperature
• 60 g (1 cup), or more as neededJapanese breadcrumbs
• as neededcooked Japanese rice or other short-grain rice, to serve
• to tastesesame seeds, to garnish

Instructions

1. 1

   Heat the pan

   For the Japanese curry, heat a pot or pan over the hob.

2. 2

   Soften the vegetables

   Add 1 tbsp oil to the hot pan, then sauté the onion and bell pepper for 2–3 minutes, until fragrant.

3. 3

   Simmer the curry

   Add the potatoes, aubergines, 710 ml water and the curry block. Stir well and bring to a boil over medium heat. Cover and stir every few minutes to help the curry block dissolve. Taste and add salt as needed.

4. 4

   Thicken the sauce

   Continue cooking over medium heat for 15–20 minutes, stirring occasionally, until the sauce thickens. Cover the pan if you like, and add more water if you prefer a thinner curry.

5. 5

   Check the potatoes

   When the potatoes are cooked through, turn off the heat. Serve the curry hot with tofu katsu and Japanese rice.

6. 6

   Press the tofu

   Wrap the tofu in paper towels and place a heavy flat object, such as a board or plate, on top. Leave it for 15 minutes so the towels absorb excess water; alternatively, use a tofu press.

7. 7

   Slice and season

   Cut the tofu into square slabs about 1.3 cm (½ inch) thick. Depending on its thickness, you may be able to cut it into three slabs. Season with salt as needed.

8. 8

   Mix the batter

   Combine the flour, cornflour, baking powder, 1 tsp salt and optional paprika. Pour in 120 ml water and mix until smooth. Add more water if needed; the batter should be as thick as pancake batter.

9. 9

   Set out breadcrumbs

   Spread the Japanese breadcrumbs on a separate plate or tray.

10. 10

    Coat the tofu

    Dip each tofu slab in the batter, then coat it in breadcrumbs. Repeat with the remaining tofu.

11. 11

    Fry until golden

    Heat neutral oil in a frying pan. Test that it is hot by adding a few breadcrumbs, then fry the tofu over medium heat for about 6–8 minutes, until golden brown. Remove the tofu from the oil and turn off the heat.

12. 12

    Rest and serve

    Leave the tofu to cool for 10–15 minutes to help it stay crisp. Serve with the curry and steamed rice.

13. 13

    Bake the tofu

    For the baking option, heat the oven to 177°C (350°F). Place the coated tofu on a lined baking tray and spray or brush it with oil. Bake for 35–40 minutes, turning halfway, until lightly browned and crisp. It may be less evenly golden and juicy than fried tofu.

14. 14

    Air-fry the tofu

    Air-fryer settings vary. For the stated air-fryer and toaster-oven method, set the appliance to 177°C (350°F) and cook the tofu for 10 minutes on each side, until lightly browned and crisp.

What is tofu katsu curry?

Katsu is a Japanese-style breaded cutlet, commonly served with curry and rice. This version uses pressed tofu in place of meat, with a crisp breadcrumb coating alongside a mild, thick curry.

The dish brings together a familiar Japanese curry roux and vegetables that soften as they simmer. The contrast between the crunchy tofu and the tender vegetables is what makes the combination satisfying.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 14g protein, 46g carbs, 14g fat.

The rice and potatoes provide most of the carbohydrates, while frying oil and the tofu coating contribute much of the fat. Tofu supplies the main protein, with smaller amounts from the flour and breadcrumbs. For a balanced plate, serve a generous portion of the curry vegetables alongside the rice and tofu.

Choosing the curry ingredients

Curry roux: The recipe uses half a block of vegan medium S&B curry. It seasons and thickens the sauce, so check that the product you choose is vegan if that matters to you.

Vegetables: Potatoes add substance, while aubergine, onion and pepper cook into the sauce. Cut the potato into similar-sized slices so the pieces become tender at a similar pace.

Getting tofu ready

Pressing: Removing excess water helps the batter cling to the tofu. Wrap the block in paper towels and weigh it down for the full 15 minutes, or use a tofu press.

Slabs: Aim for pieces about 1.3 cm thick so they are sturdy enough to coat and turn. Salt them before dipping, as the plain tofu needs seasoning beneath its crust.

Making a crisp coating

Batter: Mix the dry ingredients before adding the water, then check the consistency. It should be thick enough to cling to the slabs rather than run straight off.

Breadcrumbs: Coat each piece on all sides, pressing gently so the crumbs adhere. Fry in hot oil over medium heat for 6–8 minutes, turning as needed for an evenly browned crust.

Knowing when the curry is ready

Potatoes: The curry is ready when a knife slides easily into the potato slices. Give the pan 15–20 minutes of cooking time, checking the pieces towards the end.

Sauce: Stir every few minutes as the curry block dissolves and the sauce thickens. Add more water if it becomes thicker than you like.

Timing the meal

Start the curry first so it can simmer while you press and coat the tofu. Keep the curry covered between stirs, and prepare the tofu while the potatoes cook.

The recipe gives a 10–15 minute rest for the fried tofu to help maintain its crispness. Serve it with the curry and rice once the tofu is ready.

Serving tofu katsu curry

Rice: Serve the curry and tofu with cooked Japanese short-grain rice, or another short-grain rice. The grains make a natural base for the thick sauce.

Garnish: Scatter sesame seeds over the finished dish if you like. Add the tofu just before serving so its crumb coating stays crisp beside the curry.

Recipe notes & tips

• Cut the potatoes into similarly sized slices so they cook at roughly the same rate.
• Stir the curry every few minutes to help the roux dissolve without sticking.
• Adjust the curry with extra water if you want a looser sauce.
• Test the frying oil with a few breadcrumbs before adding the tofu.
• Let the fried tofu rest for 10–15 minutes before serving.
• If baking, turn the tofu halfway through the 35–40 minute cooking time.

Variations

• Bake instead: Brush or spray the coated tofu with oil and bake at 177°C for 35–40 minutes, turning halfway.
• Air-fry instead: Cook at 177°C for 10 minutes on each side, checking your appliance as settings vary.
• Make it milder: Use less curry roux and adjust the sauce to taste.
• Thin the sauce: Add water as the curry simmers until it reaches your preferred consistency.
• Add sesame: Sprinkle sesame seeds over the curry and tofu just before serving.

Common mistakes to avoid

• Skipping the press: Excess water can make coating difficult; wrap and weigh down the tofu for 15 minutes.
• Thin batter: A runny coating may not cling; add water gradually and keep the mixture thick.
• Cold frying oil: The coating can absorb oil instead of crisping; test the oil with a few breadcrumbs first.
• Crowded frying pan: The tofu may brown unevenly; fry in batches if the pieces do not fit with room around them.
• Uncooked potatoes: Give the curry more time and check that a knife slides easily into the slices.
• Serving straight from the pan: The crust may lose its crispness; let the tofu rest for 10–15 minutes.

How to store

Store leftover curry, rice and tofu in separate airtight containers in the fridge and use within 3 days. Reheat the curry and rice until piping hot; reheat the tofu in an oven or air fryer to help bring back some crispness.

Frequently asked questions