Tofu Katsu Curry Recipe (Vegan)

I perfected a Vegan Katsu Curry Recipe featuring ultra-crispy panko-coated tofu, a bold homemade Japanese curry sauce, sticky rice and vibrant veggies.

I never thought a Vegan Katsu Curry Recipe could be this addictive, but it is. The crunch of panko breadcrumbs on firm tofu hits hard while a glossy curry pools over rice and makes every bite insist you go back.

I kept expecting it to be heavy and dull, instead it’s layered and kind of sneaky, like every bite hides a new flavor. I’m still trying to figure out why a simple combo is so satisfying, and yeah I already made it three times.

If you like Rice Tofu combos you’ll probably start tweaking it right away.

Ingredients

• Firm tofu gives plant protein and a meaty texture, soaks up curry flavors.
• Panko makes the katsu crunchy, mostly carbs, not much fat if baked.
• Aquafaba or soy milk helps bind crumbs, adds protein or starches, subtle taste.
• Onion adds sweetness and depth when cooked, plus fibre and vitamin C.
• Japanese curry powder gives warm savory spice, mild heat, lots of aroma.
• Potatoes and carrots bulk the curry with starch and natural sweetness.
• Sticky rice soaks sauce well, mostly carbs so filling and comforting.
• Vegetable broth rounds flavor, adds minerals, keeps curry light not greasy, trust it.

Ingredient Quantities

• 400 g firm tofu (14 oz)
• 1/2 cup (60 g) all purpose flour
• 1/4 cup (30 g) cornstarch
• 1/2 cup (120 ml) aquafaba or unsweetened soy milk
• 1 1/2 cups (120 g) panko breadcrumbs
• 1 tsp fine salt
• 1/2 tsp black pepper
• 1/2 cup (120 ml) vegetable oil
• 1 large yellow onion (about 300 g)
• 2 cloves garlic
• 1 tbsp grated fresh ginger
• 2 medium carrots (about 200 g)
• 2 medium potatoes (about 350 g)
• 3 cups (720 ml) vegetable broth
• 2 tbsp soy sauce or tamari
• 1 tbsp tomato paste
• 1 tbsp ketchup
• 1 tbsp maple syrup or brown sugar
• 2 tbsp Japanese or mild curry powder
• 2 tbsp all purpose flour (for curry roux)
• 2 tbsp vegan butter or neutral oil
• 1 1/2 cups (300 g) short grain rice (sticky/sushi rice)
• 2 cups broccoli florets (optional)
• 1 cup green peas or shredded cabbage (optional)

How to Make this

1. Press and slice the tofu: drain, wrap in kitchen towel and press 20 to 30 minutes (or squeeze gently if you’re short on time), then cut into 6 to 8 cutlets about 1 cm thick.

2. Make the dredge station: mix 1/2 cup all purpose flour, 1/4 cup cornstarch, 1 tsp fine salt and 1/2 tsp black pepper in a shallow dish; whisk 1/2 cup aquafaba or unsweetened soy milk in a second bowl; put 1 1/2 cups panko in a third bowl. Coat each tofu piece in dry mix, dip in aquafaba, press into panko so it sticks; set on a rack and let rest 5 minutes so the crumbs adhere (double dip for extra crisp if you want).

3. Cook the sticky rice: rinse 1 1/2 cups short grain rice under cold water until water runs clear, combine with about 1 2/3 to 1 3/4 cups water and a pinch of salt in a pot, bring to a boil then reduce to low, cover and simmer 12 to 15 minutes until water is absorbed, then remove from heat and rest covered 10 minutes. Or use a rice cooker.

4. Start the curry: heat 2 tbsp vegan butter or neutral oil in a large pot over medium, add 1 large diced yellow onion and sauté 6 to 8 minutes until soft and a little sweet, add 2 minced garlic cloves and 1 tbsp grated fresh ginger and cook 30 to 60 seconds until fragrant.

5. Add the veg and seasonings: stir in 2 medium peeled and chopped carrots and 2 medium potatoes cut into bite sized chunks, then add 2 tbsp Japanese or mild curry powder, 1 tbsp tomato paste, 1 tbsp ketchup, 1 tbsp maple syrup or brown sugar and 2 tbsp soy sauce or tamari; stir to coat the veggies and cook a minute.

6. Add broth and simmer: pour in 3 cups vegetable broth, bring to a simmer, reduce heat and cook 15 to 20 minutes until potatoes and carrots are tender.

7. Thicken the curry: in a small pan melt 2 tbsp vegan butter, stir in 2 tbsp all purpose flour and cook 1 to 2 minutes to make a roux, then whisk this into the simmering curry, cook a couple minutes more until sauce is glossy and thickened; taste and adjust salt, soy or sweetness.

8. Fry the tofu: heat about 1/2 cup vegetable oil in a skillet over medium high heat until shimmering but not smoking, fry tofu cutlets 3 to 4 minutes per side until deeply golden and crispy, drain on paper towels. Tip: oil temperature around medium high keeps the panko crisp, don’t crowd the pan.

9. Finish the veggies: briefly steam or blanch 2 cups broccoli florets and 1 cup green peas or toss shredded cabbage into the curry for the last 2 to 3 minutes to warm through, then fold into the sauce or serve on the side.

10. Serve: slice the tofu katsu, pile sticky rice on plates, ladle plenty of curry and veggies over and top with the tofu. Enjoy hot, and if you like, squeeze a little lemon or add extra soy on the side.

Equipment Needed

1. Chef’s knife, sharp for slicing tofu and chopping veg
2. Large cutting board, preferably sturdy and easy to clean
3. Tofu press or clean kitchen towels plus a heavy skillet to press the tofu if you don’t have a press
4. Three shallow bowls or plates for the dredge station (flour, aquafaba/soy milk, panko)
5. Measuring cups and spoons, plus a whisk for the batter and roux
6. Large pot with lid or a rice cooker for the sticky rice
7. Large heavy pot (soup/stew pot) for making the curry
8. Wide skillet (nonstick or cast iron) plus tongs or a slotted spatula for frying the tofu
9. Wire rack and baking sheet for resting the breaded tofu, plus paper towels for draining oil

FAQ

Tofu Katsu Curry Recipe (Vegan) Substitutions and Variations

• Tofu
  • Tempeh — firmer, nutty bite, slice thin and steam 5 min to remove bitterness
  • Seitan — chewy, meaty texture, great if you want higher protein (not gluten free)
  • Eggplant slices — soak salted slices 10 min then pat dry, gives a soft, savory katsu
  • Cauliflower steaks — chunkier but holds breading well, roast a bit first so it isnt soggy
• Aquafaba or unsweetened soy milk
  • Other unsweetened plant milks (almond, oat, cashew) — use same volume, works for dredging
  • Flax “egg” (1 tbsp ground flax + 3 tbsp water per egg) — stickier, good if you want extra hold
  • Silken tofu blended with a little water — super stable binder, gives a thicker batter
  • Non dairy yogurt thinned with water — adds tang and stickiness, use sparingly
• Panko breadcrumbs
  • Crushed cornflakes — extra crisp, pulse gently so it stays flaky
  • Crushed tortilla chips or rice crackers — good crunch and tasty, watch salt
  • Regular breadcrumbs toasted in a pan — denser but still works if you want budget-friendly
  • Homemade torn-up crustless white bread, patted dry — makes light, airy crumbs like panko
• Short grain rice (sticky)
  • Medium or short grain brown rice — nuttier, needs longer cook time but still sticky
  • Jasmine rice — less sticky but fragrant, rinse less and use slightly less water for cling
  • Quinoa — lighter, gluten free alternative, cooks faster; not sticky though
  • Cauliflower rice — low carb option, steam or sauté briefly and serve under the curry

Pro Tips

1) Freeze the tofu first if you want a meatier, chewier bite. Freeze overnight, thaw and then press — the texture changes and it soaks up more sauce. It’ll seem a little more “substantial” and hold together better when frying.

2) Make the panko extra reliable: double-dip if you can, then let the coated pieces rest on a rack 5 to 10 minutes so the crumbs really stick. Right before frying toss a teaspoon of oil into the panko or very lightly spray the coated cutlets with oil for deeper color. Test oil temp with a pinch of breadcrumb so you don’t burn the crust, and don’t crowd the pan or you’ll get soggy breading.

3) If you want deeper curry flavor, make it a day ahead. Like most stews it tastes better after resting, and reheating is fine — add a splash of broth or soy and a little vegan butter when you rewarm to freshen the sauce. If you prefer a smoother, glossy sauce use a cornstarch slurry at the end instead of extra roux, especially if you need it gluten free.

4) Keep components at their best when serving: keep fried tofu on a wire rack in a low oven if you need to hold it, it stays crisp that way. For rice revival, sprinkle a few teaspoons water over cold rice and cover then microwave or steam briefly, it’ll plump back up. And steam the broccoli last minute so it stays bright and not mushy.

Tofu Katsu Curry Recipe (Vegan)

Recipe by James Level

0.0 from 0 votes

I perfected a Vegan Katsu Curry Recipe featuring ultra-crispy panko-coated tofu, a bold homemade Japanese curry sauce, sticky rice and vibrant veggies.

Pin

Servings

4

servings

Calories

1135

kcal

Equipment: 1. Chef’s knife, sharp for slicing tofu and chopping veg
2. Large cutting board, preferably sturdy and easy to clean
3. Tofu press or clean kitchen towels plus a heavy skillet to press the tofu if you don’t have a press
4. Three shallow bowls or plates for the dredge station (flour, aquafaba/soy milk, panko)
5. Measuring cups and spoons, plus a whisk for the batter and roux
6. Large pot with lid or a rice cooker for the sticky rice
7. Large heavy pot (soup/stew pot) for making the curry
8. Wide skillet (nonstick or cast iron) plus tongs or a slotted spatula for frying the tofu
9. Wire rack and baking sheet for resting the breaded tofu, plus paper towels for draining oil

Ingredients

• 400 g firm tofu (14 oz)

• 1/2 cup (60 g) all purpose flour

• 1/4 cup (30 g) cornstarch

• 1/2 cup (120 ml) aquafaba or unsweetened soy milk

• 1 1/2 cups (120 g) panko breadcrumbs

• 1 tsp fine salt

• 1/2 tsp black pepper

• 1/2 cup (120 ml) vegetable oil

• 1 large yellow onion (about 300 g)

• 2 cloves garlic

• 1 tbsp grated fresh ginger

• 2 medium carrots (about 200 g)

• 2 medium potatoes (about 350 g)

• 3 cups (720 ml) vegetable broth

• 2 tbsp soy sauce or tamari

• 1 tbsp tomato paste

• 1 tbsp ketchup

• 1 tbsp maple syrup or brown sugar

• 2 tbsp Japanese or mild curry powder

• 2 tbsp all purpose flour (for curry roux)

• 2 tbsp vegan butter or neutral oil

• 1 1/2 cups (300 g) short grain rice (sticky/sushi rice)

• 2 cups broccoli florets (optional)

• 1 cup green peas or shredded cabbage (optional)

Directions

• Press and slice the tofu: drain, wrap in kitchen towel and press 20 to 30 minutes (or squeeze gently if you're short on time), then cut into 6 to 8 cutlets about 1 cm thick.
• Make the dredge station: mix 1/2 cup all purpose flour, 1/4 cup cornstarch, 1 tsp fine salt and 1/2 tsp black pepper in a shallow dish; whisk 1/2 cup aquafaba or unsweetened soy milk in a second bowl; put 1 1/2 cups panko in a third bowl. Coat each tofu piece in dry mix, dip in aquafaba, press into panko so it sticks; set on a rack and let rest 5 minutes so the crumbs adhere (double dip for extra crisp if you want).
• Cook the sticky rice: rinse 1 1/2 cups short grain rice under cold water until water runs clear, combine with about 1 2/3 to 1 3/4 cups water and a pinch of salt in a pot, bring to a boil then reduce to low, cover and simmer 12 to 15 minutes until water is absorbed, then remove from heat and rest covered 10 minutes. Or use a rice cooker.
• Start the curry: heat 2 tbsp vegan butter or neutral oil in a large pot over medium, add 1 large diced yellow onion and sauté 6 to 8 minutes until soft and a little sweet, add 2 minced garlic cloves and 1 tbsp grated fresh ginger and cook 30 to 60 seconds until fragrant.
• Add the veg and seasonings: stir in 2 medium peeled and chopped carrots and 2 medium potatoes cut into bite sized chunks, then add 2 tbsp Japanese or mild curry powder, 1 tbsp tomato paste, 1 tbsp ketchup, 1 tbsp maple syrup or brown sugar and 2 tbsp soy sauce or tamari; stir to coat the veggies and cook a minute.
• Add broth and simmer: pour in 3 cups vegetable broth, bring to a simmer, reduce heat and cook 15 to 20 minutes until potatoes and carrots are tender.
• Thicken the curry: in a small pan melt 2 tbsp vegan butter, stir in 2 tbsp all purpose flour and cook 1 to 2 minutes to make a roux, then whisk this into the simmering curry, cook a couple minutes more until sauce is glossy and thickened; taste and adjust salt, soy or sweetness.
• Fry the tofu: heat about 1/2 cup vegetable oil in a skillet over medium high heat until shimmering but not smoking, fry tofu cutlets 3 to 4 minutes per side until deeply golden and crispy, drain on paper towels. Tip: oil temperature around medium high keeps the panko crisp, don't crowd the pan.
• Finish the veggies: briefly steam or blanch 2 cups broccoli florets and 1 cup green peas or toss shredded cabbage into the curry for the last 2 to 3 minutes to warm through, then fold into the sauce or serve on the side.
• Serve: slice the tofu katsu, pile sticky rice on plates, ladle plenty of curry and veggies over and top with the tofu. Enjoy hot, and if you like, squeeze a little lemon or add extra soy on the side.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 787g
• Total number of serves: 4
• Calories: 1135kcal
• Fat: 46.6g
• Saturated Fat: 10g
• Trans Fat: 0.2g
• Polyunsaturated: 10g
• Monounsaturated: 26.4g
• Cholesterol: 0mg
• Sodium: 1268mg
• Potassium: 948mg
• Carbohydrates: 143g
• Fiber: 13.3g
• Sugar: 15g
• Protein: 23g
• Vitamin A: 3500IU
• Vitamin C: 30mg
• Calcium: 375mg
• Iron: 3mg