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Tofu Katsu Curry

Crispy Tofu Katsu Curry Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 3 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 14 oz block extra-firm tofu, pressed
  • 1 cup panko breadcrumbs
  • ¼ cup all-purpose flour
  • 2 tbsp cornstarch
  • ½ tsp salt
  • ½ cup plant-based milk (or water)
  • Vegetable oil for frying
  • 1 tbsp vegetable oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tsp grated fresh ginger
  • 2 tbsp all-purpose flour
  • 1 tbsp mild curry powder
  • 1 tsp garam masala
  • ½ tsp ground turmeric
  • 2 cups vegetable broth
  • ¼ cup grated apple
  • 1 tbsp soy sauce
  • 1 tbsp ketchup
  • 1 tsp vegan Worcestershire sauce
  • 1 medium carrot, diced
  • 1 medium Yukon Gold potato, diced
  • Steamed rice and sliced scallions, for serving

Method
 

  1. Sauté onion in 1 tbsp oil over medium heat for 5 minutes. Add garlic and ginger, cook 30 seconds.
  2. Stir in 2 tbsp flour, curry powder, garam masala, and turmeric; cook 1 minute. Whisk in broth, then add apple, soy sauce, ketchup, Worcestershire, carrot, and potato. Simmer 20 minutes until thickened.
  3. Slice tofu into 4 cutlets. Dredge in flour-cornstarch mix, dip in milk, press into panko. Rest 10 minutes.
  4. Fry cutlets in ½ inch of oil at 350°F for 3 to 4 minutes per side until deep golden. Drain on paper towels and salt lightly.
  5. Serve rice in bowls, ladle curry around it, slice tofu, and place on top. Scatter with scallions.

Notes

Pressing the tofu for at least 15 minutes is hands-off time and not included in the prep estimate. For an even thicker curry, mash a few potato chunks into the sauce before serving.