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4.93 from 13 votes

Tofu Katsu with Japanese Curry

Crispy tofu katsu with flavorful Japanese curry served on a bed of rice is what you need to try today! The tofu is perfectly seasoned and fried to a golden brown. The crunchiness is so addictive that it can be served as-is. The curry has melt-in-your-mouth potatoes that go so well with a bowl of warm sushi rice.
Prep Time30 mins
Cook Time1 hr 30 mins
Rice Cooking Time (in rice cooker)30 mins
Total Time2 hrs
Course: Curry, Main Course
Cuisine: Asian, Japanese
Keyword: comfortfood, Curry, tofu
Servings: 2
Author: woonheng


Tofu Katsu

  • 16 oz firm tofu drained and freeze
  • salt and pepper to taste
  • ¼ cup flour
  • ¼ cup plant-based egg or plant milk or aquafaba
  • ½ cup panko breadcrumbs
  • salt and pepper
  • oil for cooking

Japanese Curry

  • 2 small-sized potato about 1 lb, peeled
  • 2 medium-sized carrot chopped
  • 8 oz King Oyster mushrooms chopped
  • 4 cups veggie stock
  • 1 large onion finely chopped (yields about 1¼ cups)
  • 1 small Fuji apple peeled and seeded
  • 1 tablespoon soy sauce
  • salt to taste
  • ½ tablespoon peach preserves optional (see notes)
  • plant-based butter for cooking
  • oil for cooking

Curry Roux*

  • 3 tablespoons plant-based butter
  • 4 tablespoons all-purpose flour
  • tablespoons curry powder
  • 1 tablespoon garam masala
  • ½ teaspoon cayenne pepper

Other ingredients

  • Cooked sushi rice
  • finely julienned cabbage


How to prepare Tofu Katsu

  • To prepare the tofu, remove the tofu from its package and drain out the water. Wrap the tofu with paper towels or a clean dishcloth.
  • Place tofu on a chopping board and stack with another flat plate or chopping board. Then weigh it down with something heavy such as cans or cartons. Let the tofu drain for about 10-15 minutes. Remove and place the tofu back into its package and freeze overnight.
  • When ready, thaw the tofu to room temperature and squeeze the tofu between your palms to remove the liquid.
  • Then, cut into 2 big slabs. I trimmed the sides to make it look like a cutlet but this is an optional step. Season both sides generoulsy with salt and pepper.
  • Next, set up the dipping station: Place flour, plant-based eggs, and panko breadcrumbs on 3 separate plates.
  • Take a tofu slab and coat each side generously with flour. Then, dip it into the plant-based egg until coated and drip off excess. Finally, lay the tofu on the panko and gently press to get the panko to stick until all sides are well coated.
  • Heat ½-inch vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of panko into the oil. If it sizzles, then the oil is ready.
  • Carefully slide the tofu into the hot oil. The tofu should sizzle as soon as it touches the oil. Use a pair of tongs to lift a corner to check the color.
  • Once the tofu is golden, slowly turn them over and fry the other side. Note: if it's browning too quickly, lower the heat just a little.
  • When ready remove and transfer katsu to a drain rack. This will keep the katsu crispy until ready to use. The katsu is ready to be served as-is with a side of rice.

Prepare the curry roux

  • Skip this step if you are using store-bought curry cubes.
  • To make the curry roux, melt the butter in a pot over medium-low heat and whisk in the flour. Stir the mixture while cooking until it starts to turn brown. This process takes about 10-12 minutes.
  • Then, add the garam masala, curry powder, and cayenne pepper. Stir until well-combined and set it aside until ready to use or refrigerate once it's cooled.

How to prepare Japanese curry and serve

  • To prepare the curry, melt butter in a pan and sauté the mushrooms until aromatic. Then, transfer it to a plate and set it aside.
  • Using the same pan, add more cooking oil and sauté onions until they caramelized.
  • Add the carrots, potatoes, and mushrooms and cover the ingredients with vegetable stock.
  • Place a lid over and bring the mixture to a boil, then lower the heat and let it simmer. Check the potatoes' tenderness with a fork or chopstick.
  • Meanwhile, blend the apple into a puree.
  • Once the potatoes are fork-tender and fully cooked through, season with soy sauce, salt, apple, and peach preserves (if using).
  • Using a sieve, stir the curry roux into the broth. The broth will slowly turn darker. Test and season if needed.
  • To serve, add a few spoons of rice to a plate and then, top with tofu katsu and ladle the hot curry over. Serve warm a side of shredded cabbage.



  • I'm using a large onion which yields about 1 ¼ cups after chopped
  • The peach preserve is absolutely optional. Skip if you have a large Fuji apple or you prefer a less sweet version
  • Curry Roux recipe is from JustOneCookbook