Japanese cuisine is known for its delicate balance of flavors, textures, and presentation, and Tofu Katsu is a perfect example of this harmony. Inspired by the traditional Tonkatsu, which features breaded and fried pork cutlets, Tofu Katsu offers a plant-based alternative with the same satisfying crunch and richness. The dish transforms firm tofu into a golden, crispy delight, making it an excellent choice for vegetarians and those looking to explore Japanese flavors beyond sushi and ramen.
Why Tofu?
Tofu has long been an essential part of Japanese cuisine, valued for its versatility and nutritional benefits. Made from soybeans, it serves as a staple protein source, particularly in Buddhist temple cuisine, known as shojin ryori. Freezing and defrosting tofu before preparing Tofu Katsu changes its texture, making it more porous and sponge-like, allowing it to absorb flavors better. This transformation enhances the dish’s ability to pair beautifully with Japanese curry, a rich and hearty sauce that adds depth to the crispy tofu.
Curry is Different in Japan
Japanese curry, often served alongside Tofu Katsu, is a unique blend of sweet, savory, and spicy flavors. Unlike Indian or Thai curries, Japanese curry has a thicker consistency and a slightly sweet undertone, thanks to ingredients like Fuji apples and carrots. The preparation of curry roux, a mixture of all-purpose flour, curry powder, and spices, gives it its signature texture and richness. This curry perfectly complements the crunchy tofu, creating a comforting and well-balanced dish that is both nourishing and deeply satisfying.
What makes Tofu Katsu truly special is its role in Japanese home cooking. Unlike more elaborate dishes like sushi, which often require specialized skills, Tofu Katsu is easy to prepare at home. The use of panko breadcrumbs, which are lighter and crispier than regular breadcrumbs, ensures a delicate crunch that pairs well with the softness of the tofu. Served over a bed of steamed rice, this dish becomes a hearty and fulfilling meal that brings warmth and nostalgia to many Japanese households.
Whether you are a seasoned lover of Japanese cuisine or trying it for the first time, Tofu Katsu offers a delicious and approachable way to experience the flavors of Japan. Its crispy, golden exterior, combined with the velvety, rich curry, makes it an unforgettable dish that continues to be cherished across generations. Below is a step-by-step recipe to make this comforting meal at home.
Tofu Katsu Curry Recipe
Ingredients
Curry Roux
- All-purpose flour – 2 Tbsp.
- Cayenne (optional) – 1/4 tsp.
- Coriander powder – 1 tsp.
- Curry powder – 2 Tbsp.
- Extra-virgin olive oil – 2 Tbsp.
- Garam masala – 1 tsp.
Curry
- Baby bella mushrooms, halved – 8 oz.
- Carrot, cut into irregular chunks – 1 large
- Extra-virgin olive oil, divided – 2 Tbsp.
- Fresh ginger, peeled and thinly sliced – 1 inch
- Kosher salt – as needed
- Low-sodium vegetable broth or water – 2 cups
- Roma tomatoes, chopped into large pieces – 2 small
- Russet potato, peeled and cut into sixths – 1
- Small yellow onion – 1
- Soy sauce – as needed
- Fuji apple, peeled and grated – 1 medium
Tofu Katsu
- All-purpose flour – 2/3 cup
- Cooked white rice – for serving
- Dijon mustard – 1 Tbsp.
- Firm tofu, frozen in package for 24 hours and defrosted – 1 (14-ounce) block
- Kosher salt – as needed
- Non-dairy milk – 2/3 cup
- Panko bread crumbs – 3/4 cup
- Sesame seeds – 3 Tbsp.
- Vegetable oil, for frying
Directions
For Curry
1: Make the Curry Roux
- In a small saucepan over medium heat, heat olive oil.
- Gradually whisk in flour, stirring constantly until golden and fragrant (1–2 minutes).
- Add curry powder, coriander powder, garam masala, and cayenne (if using). Stir for 30 seconds until very fragrant.
- Transfer to a bowl and set aside.
2: Sauté the Mushrooms
- In a large skillet over medium heat, heat 1 Tbsp. olive oil.
- Add mushrooms, cut side down, and cook undisturbed for 4 minutes until golden.
- Stir, season with salt, and cook for another 3–4 minutes. Remove from heat.
3: Cook the Vegetables
- Heat the remaining 1 Tbsp. olive oil in a large pot over medium heat.
- Add onion, season with salt, and cook until softened and slightly golden (4 minutes).
- Add ginger and cook for 1 more minute until fragrant.
4: Build the Curry
- Pour in broth, scraping up any brown bits. Bring to a boil, then reduce to a simmer.
- In a small bowl, mix 1/2 cup cooking liquid with 1/4 of the curry roux, then return to the pot. Repeat until all roux is dissolved.
- Add potato and simmer partially covered for 5 minutes.
- Add carrot and half of the grated apple. Simmer until vegetables are tender (8–10 minutes).
5: Final Touches
- Stir in cooked mushrooms, tomatoes, and remaining apple.
- Season with soy sauce to taste.
For Tofu Katsu
1: Prepare the Tofu
- Sandwich tofu between paper towels and press gently to remove moisture.
- Cut into three thin rectangles and season with salt.
2: Set Up the Breading Station
- Place flour in one shallow bowl, non-dairy milk with mustard in another, and panko with sesame seeds in a third.
- Dredge each tofu slice in flour, then dip into milk mixture, back into flour, again in milk, and finally into panko, pressing to adhere.
3: Fry the Tofu
- Heat vegetable oil (about ½ inch deep) in a skillet over medium-high heat.
- Fry tofu 4–6 minutes per side until golden brown.
- Transfer to a wire rack and season with salt.
4: Serve
- Slice tofu and serve over cooked rice with curry sauce.