Name: Japanese Crispy Tofu Katsu Curry
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz firm tofu, pressed and cut into a 3/4-inch thick slab; 1/4 cup all-purpose flour; 1/4 cup unsweetened soy milk (or other plant milk); 1/2 cup panko breadcrumbs; 1/4 tsp kosher salt; 1/8 tsp black pepper; 2 tbsp neutral oil (grapeseed, canola, or vegetable); 1/4 small yellow onion, finely chopped; 1 small carrot, peeled and diced; 1/2 small Yukon Gold potato, peeled and diced; 1-inch piece fresh ginger, peeled and minced; 1 small garlic clove, minced; 1 tbsp mild curry powder (Japanese style preferred); 1/2 tbsp all-purpose flour; 1 cup low-sodium vegetable broth; 1 tsp soy sauce; 1/2 tsp sugar; 1/2 tsp mirin (or extra sugar if unavailable); 1/2 cup cooked Japanese short-grain rice; 1 scallion, thinly sliced; 1 tbsp pickled ginger

Japanese Crispy Tofu Katsu Curry

Peter

This Japanese-inspired vegan tofu katsu curry delivers satisfying crunch and comfort for a weeknight dinner. The tofu is dredged, panko-breaded, and shallow-fried to golden crispness, yielding a creamy interior. The homemade curry sauce is warmly spiced and slightly sweet, featuring carrot, potato, ginger, and onion for depth and velvety texture. Served with fluffy short-grain rice and finished with scallions and pickled ginger, every bite balances crunch, creaminess, and savory-sweet flavor. This recipe is approachable yet impressive—a plant-based take on a Japanese classic, perfect for solo dining or scaling up for guests.

Ingredients

Instructions

Press the tofu for at least 10 minutes to remove excess moisture. Pat dry and season lightly with salt and pepper.
Set up a dredging station: place flour on one plate, soy milk in a shallow bowl, and panko on a second plate. Coat tofu in flour, dip in soy milk, then press firmly into panko to coat all sides. Set aside.
In a small saucepan, heat 1 tablespoon oil over medium heat. Add onion and cook until translucent, about 2 minutes. Add carrot, potato, ginger, and garlic. Sauté for 2 minutes until fragrant.
Sprinkle in 1/2 tablespoon flour and curry powder. Stir constantly for 1 minute to toast the curry and form a roux.
Slowly whisk in vegetable broth, scraping up any browned bits. Add soy sauce, sugar, and mirin. Bring to a simmer, cover, and cook for 10-12 minutes until vegetables are tender and sauce is thickened. Adjust seasoning as needed.
While curry cooks, heat remaining 1 tablespoon oil in a nonstick skillet over medium heat. When hot, add breaded tofu. Shallow-fry 2–3 minutes per side until golden and crisp. Remove and drain briefly on paper towels.
Slice tofu katsu crosswise into strips.
To serve: mound steamed rice in a shallow bowl. Ladle curry beside rice, top with tofu katsu. Garnish with scallions and pickled ginger.