I just made a Vegan Katsu Curry Recipe that gives crunchy panko tofu, a thick savory curry sauce and sticky rice so satisfying you might cancel all other dinner plans.
I’m obsessed with this Vegan Katsu Curry Recipe because crunchy panko gives that ridiculous contrast to soft rice and saucy curry. I love the slap of texture from 14 oz (400 g) extra firm tofu, pressed, that soaks up savory, slightly sweet Japanese-style sauce.
I get ridiculous satisfaction tearing into a golden slice, dipping it into thick curry and scooping it over Rice With Sauce. It hits dinner cravings without fuss.
And the veggies keep it from feeling like a boring bowl. Simple, loud flavors.
Messy forkfuls. I will make this on repeat, no apologies ever.
Ingredients
- Tofu: firm protein that soaks up curry, crispy when pressed and fried.
- Flour: makes the batter stick better, gives a light crust.
- Cornstarch: adds extra crunch, helps batter stay crisp.
- Soy milk: keeps the batter vegan and slightly tangy, it’s creamy.
- Panko: holy crunch, makes the katsu seriously satisfying.
- Salt and pepper: basic seasoning, brings out everything’s flavors.
- Garlic powder: gives warm savory notes without fuss.
- Onion powder: subtle sweetness, rounds out the batter spice.
- Vegetable oil: for frying, gives that golden, crispy finish.
- Neutral oil: for the curry base, it won’t compete.
- Onion: sweet base for the curry, it’s comfort in a pan.
- Garlic: sharp little pops of flavor throughout the sauce.
- Ginger: bright, zippy warmth that cuts the richness.
- Carrots: sweet texture chunks, they soak up the curry.
- Potatoes: starchy comfort, makes the curry hearty and filling.
- Vegetable broth: the liquid backbone, keeps it vegan and savory.
- Curry powder: gives that Japanese curry character and mild spice.
- Tomato paste: adds depth and a little umami tang.
- Soy sauce: salty, savory boost, you’ll want this in there.
- Maple syrup: subtle sweetness, balances salty and spicy notes.
- Vegan Worcestershire: optional umami punch if you’ve got it.
- Cornstarch slurry: quick thickener, makes the curry cling to rice.
- Sushi rice: sticky bed for curry and katsu, comforting carbs.
- Cabbage or broccoli: fresh crunch or veg balance on the plate.
- Green onions and sesame: fresh garnish, adds color and nuttiness.
Ingredient Quantities
- 14 oz (400 g) extra firm tofu, pressed
- 1/2 cup (65 g) all purpose flour
- 3 tbsp cornstarch, divided (2 tbsp for batter, 1 tbsp for slurry)
- 3/4 cup (180 ml) unsweetened soy milk or other plant milk
- 1 cup (90 g) panko breadcrumbs
- Salt and black pepper, about 1 tsp salt and 1/2 tsp pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Vegetable oil for shallow frying, about 1/2 to 3/4 cup
- 1 tbsp neutral oil for curry (vegetable or canola)
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated
- 2 medium carrots, cut into bite size pieces
- 2 small Yukon gold or russet potatoes, peeled and diced
- 3 cups (720 ml) vegetable broth
- 2 tbsp Japanese curry powder or mild curry powder
- 1 tbsp tomato paste
- 2 tbsp soy sauce (or tamari)
- 1 tbsp maple syrup or brown sugar
- 1 to 2 tbsp vegan Worcestershire sauce or additional soy sauce (optional)
- 1 tbsp cornstarch mixed with 2 tbsp water (for thickening, adjust as needed)
- 2 cups (400 g) short grain or sushi rice, rinsed
- Water for cooking rice (follow package ratio)
- Shredded cabbage or steamed broccoli for serving
- Sliced green onions and toasted sesame seeds for garnish (optional)
How to Make this
1. Press the 14 oz (400 g) extra firm tofu for at least 20 minutes to remove as much water as you can, then cut into 6 to 8 slabs; season lightly with about 1/2 tsp salt and 1/4 tsp pepper.
2. Make the batter by whisking together 1/2 cup (65 g) all purpose flour, 2 tbsp cornstarch, 3/4 cup (180 ml) unsweetened soy milk, 1/2 tsp garlic powder, 1/2 tsp onion powder and the remaining pinch of salt and pepper until smooth; put 1 cup (90 g) panko breadcrumbs in a shallow bowl for dredging.
3. Dredge each tofu slab in flour or a light dusting, dip into the batter so it’s fully coated, then press into panko breadcrumbs to get a good crust; set on a tray while you heat oil.
4. Heat about 1/2 to 3/4 cup vegetable oil in a wide skillet over medium heat until shimmering but not smoking; shallow fry the tofu in batches until golden and crispy, about 3 to 4 minutes per side, then transfer to a paper towel lined plate to drain.
5. While tofu fries, start the curry: heat 1 tbsp neutral oil in a pot over medium heat, add 1 large thinly sliced onion and sauté until soft and starting to brown, about 6 to 8 minutes; stir in 2 cloves minced garlic and 1 inch grated ginger and cook 1 minute more.
6. Add 2 medium carrots (bite size) and 2 small diced potatoes to the pot, sprinkle in 2 tbsp Japanese or mild curry powder, cook for a minute to bloom the spices, then stir in 1 tbsp tomato paste, 2 tbsp soy sauce, 1 tbsp maple syrup (or brown sugar), and optional 1 to 2 tbsp vegan Worcestershire or extra soy sauce.
7. Pour in 3 cups (720 ml) vegetable broth, bring to a simmer, cover and cook until carrots and potatoes are tender, about 15 to 20 minutes.
8. Thicken the curry by whisking 1 tbsp cornstarch with 2 tbsp water (or use the extra 1 tbsp cornstarch from ingredients if you prefer) then stir into the simmering curry and cook a few minutes until glossy and thickened; taste and adjust salt, soy, or sweetness as needed.
9. Meanwhile cook 2 cups (400 g) short grain or sushi rice according to package directions; steam or shred cabbage, or lightly steam broccoli to serve alongside.
10. Slice the tofu katsu, plate over sticky rice, ladle plenty of curry and veggies on top or beside, garnish with sliced green onions and toasted sesame seeds if you like, and serve immediately for best crispness.
Equipment Needed
1. Tofu press or heavy weight plus clean kitchen towel or layers of paper towels
2. Cutting board
3. Chef knife
4. 2 medium mixing bowls (one for batter, one for dredging)
5. Whisk and measuring cups and spoons
6. Shallow bowl or plate for panko
7. Wide skillet for shallow frying and a slotted spatula or tongs
8. Medium pot with lid for the curry
9. Rice cooker or a saucepan with a tight fitting lid for the rice
10. Baking tray or plate lined with paper towels for resting the fried tofu
FAQ
Tofu Katsu Curry Recipe (Vegan) Substitutions and Variations
- Tofu: If you can’t find extra firm tofu, use firm tofu pressed well, or try tempeh for a nuttier texture; sear tempeh first since it soaks up less of the batter, and season it a bit more.
- Panko breadcrumbs: Regular breadcrumbs work fine, or crush cornflakes for extra crunch; if you want gluten free, use gluten free panko or crushed rice crackers.
- Cornstarch: Arrowroot powder or potato starch can replace cornstarch 1 to 1 for the batter and slurry, though arrowroot makes a slightly clearer, glossier sauce.
- Unsweetened soy milk: Any unsweetened plant milk (oat, almond, or pea) can replace soy milk in the batter; if using a thinner milk, add a little extra cornstarch to help the batter stick.
Pro Tips
– Press the tofu longer than you think, like 30 to 40 minutes if you can. It fries so much better when it’s almost rock firm, otherwise the batter makes it soggy and falls off.
– Toss the panko with a tiny pinch of salt and a few grinds of pepper before breading, and press the crumbs firmly onto the tofu. That extra seasoning and compression makes the crust stick and stay crunchy even after you add curry.
– Don’t overcrowd the frying pan. Fry in small batches, and keep finished pieces on a wire rack instead of paper towels so steam doesn’t soften the crust. If the oil temperature drops, heat it back up between batches.
– If your curry comes out too thin or too salty, simmer it down a bit first, then add the cornstarch slurry very slowly while stirring. If it’s too thick, dilute with a little hot broth not cold water, it blends smoother.
Tofu Katsu Curry Recipe (Vegan)
I just made a Vegan Katsu Curry Recipe that gives crunchy panko tofu, a thick savory curry sauce and sticky rice so satisfying you might cancel all other dinner plans.
4
servings
900
kcal
Equipment: 1. Tofu press or heavy weight plus clean kitchen towel or layers of paper towels
2. Cutting board
3. Chef knife
4. 2 medium mixing bowls (one for batter, one for dredging)
5. Whisk and measuring cups and spoons
6. Shallow bowl or plate for panko
7. Wide skillet for shallow frying and a slotted spatula or tongs
8. Medium pot with lid for the curry
9. Rice cooker or a saucepan with a tight fitting lid for the rice
10. Baking tray or plate lined with paper towels for resting the fried tofu
Ingredients
-
14 oz (400 g) extra firm tofu, pressed
-
1/2 cup (65 g) all purpose flour
-
3 tbsp cornstarch, divided (2 tbsp for batter, 1 tbsp for slurry)
-
3/4 cup (180 ml) unsweetened soy milk or other plant milk
-
1 cup (90 g) panko breadcrumbs
-
Salt and black pepper, about 1 tsp salt and 1/2 tsp pepper
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
-
Vegetable oil for shallow frying, about 1/2 to 3/4 cup
-
1 tbsp neutral oil for curry (vegetable or canola)
-
1 large onion, thinly sliced
-
2 cloves garlic, minced
-
1 inch (2.5 cm) piece fresh ginger, grated
-
2 medium carrots, cut into bite size pieces
-
2 small Yukon gold or russet potatoes, peeled and diced
-
3 cups (720 ml) vegetable broth
-
2 tbsp Japanese curry powder or mild curry powder
-
1 tbsp tomato paste
-
2 tbsp soy sauce (or tamari)
-
1 tbsp maple syrup or brown sugar
-
1 to 2 tbsp vegan Worcestershire sauce or additional soy sauce (optional)
-
1 tbsp cornstarch mixed with 2 tbsp water (for thickening, adjust as needed)
-
2 cups (400 g) short grain or sushi rice, rinsed
-
Water for cooking rice (follow package ratio)
-
Shredded cabbage or steamed broccoli for serving
-
Sliced green onions and toasted sesame seeds for garnish (optional)
Directions
- Press the 14 oz (400 g) extra firm tofu for at least 20 minutes to remove as much water as you can, then cut into 6 to 8 slabs; season lightly with about 1/2 tsp salt and 1/4 tsp pepper.
- Make the batter by whisking together 1/2 cup (65 g) all purpose flour, 2 tbsp cornstarch, 3/4 cup (180 ml) unsweetened soy milk, 1/2 tsp garlic powder, 1/2 tsp onion powder and the remaining pinch of salt and pepper until smooth; put 1 cup (90 g) panko breadcrumbs in a shallow bowl for dredging.
- Dredge each tofu slab in flour or a light dusting, dip into the batter so it’s fully coated, then press into panko breadcrumbs to get a good crust; set on a tray while you heat oil.
- Heat about 1/2 to 3/4 cup vegetable oil in a wide skillet over medium heat until shimmering but not smoking; shallow fry the tofu in batches until golden and crispy, about 3 to 4 minutes per side, then transfer to a paper towel lined plate to drain.
- While tofu fries, start the curry: heat 1 tbsp neutral oil in a pot over medium heat, add 1 large thinly sliced onion and sauté until soft and starting to brown, about 6 to 8 minutes; stir in 2 cloves minced garlic and 1 inch grated ginger and cook 1 minute more.
- Add 2 medium carrots (bite size) and 2 small diced potatoes to the pot, sprinkle in 2 tbsp Japanese or mild curry powder, cook for a minute to bloom the spices, then stir in 1 tbsp tomato paste, 2 tbsp soy sauce, 1 tbsp maple syrup (or brown sugar), and optional 1 to 2 tbsp vegan Worcestershire or extra soy sauce.
- Pour in 3 cups (720 ml) vegetable broth, bring to a simmer, cover and cook until carrots and potatoes are tender, about 15 to 20 minutes.
- Thicken the curry by whisking 1 tbsp cornstarch with 2 tbsp water (or use the extra 1 tbsp cornstarch from ingredients if you prefer) then stir into the simmering curry and cook a few minutes until glossy and thickened; taste and adjust salt, soy, or sweetness as needed.
- Meanwhile cook 2 cups (400 g) short grain or sushi rice according to package directions; steam or shred cabbage, or lightly steam broccoli to serve alongside.
- Slice the tofu katsu, plate over sticky rice, ladle plenty of curry and veggies on top or beside, garnish with sliced green onions and toasted sesame seeds if you like, and serve immediately for best crispness.
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: 640g
- Total number of serves: 4
- Calories: 900kcal
- Fat: 26g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 9g
- Monounsaturated: 13g
- Cholesterol: 0mg
- Sodium: 800mg
- Potassium: 820mg
- Carbohydrates: 141g
- Fiber: 7g
- Sugar: 8g
- Protein: 22g
- Vitamin A: 9000IU
- Vitamin C: 10mg
- Calcium: 250mg
- Iron: 4.5mg