This vegan tofu katsu curry with the crispiest panko fried tofu and a delicious made-from-scratch thick curry sauce makes the best comfort food at any time of day!
Tofu Katsu Curry is one of our all-time favourite meals. In the past, we used to make this using store-bought katsu curry mix, but when we eventually ran out (and were unable to find locally), we tried to recreate this delicious curry from scratch! And what's better than making this simple recipe at home using fresh ingredients?
This vegan Tofu Katsu Curry recipe is very easy and is the perfect comfort food for those who crave a delicious, healthy bowl of thick curry!
What is Katsu Curry?
Katsu curry is a traditional Japanese dish which is made with panko breaded cutlets (such as pork) and a thick curry sauce, and is usually served on a bed of rice. For this vegan version of the katsu curry I will be using tofu instead of pork or chicken. I will also show you how to make the
How to Make Vegan Tofu Katsu Curry (Step by Step)
For this recipe, first we will be preparing and frying the Tofu. Then, we will be making the curry sauce.
Ingredients for Vegan Tofu Katsu Curry
For the panko-fried tofu, you will need the following ingredients:
- Extra-firm tofu
- Cold water
- All-purpose flour
- Panko breadcrumbs
- Vegetable oil
We will be using water, flour, and cornflour for the batter, panko for the coating, and vegetable oil for frying.
For the katsu curry, you will need the following ingredients:
- Onion (purple)
- Curry powder (medium)
- All-purpose flour
- Vegetable stock
- Coconut cream (or coconut milk)
- Vegetable oil
- Fresh ginger
- Fresh turmeric
- Brown sugar
- Dried chilli flakes
Making Tofu Katsu Curry
We will start by making panko fried tofu.
First, drain and slice the tofu into ¾ inch thick slices. Wrap each slice into kitchen paper towels, put on a flat plate, and place a weight (such as a wooden chopping board) on top of the paper towels for around 20 minutes. This will remove any water from the tofu.
In a medium-sized bowl, mix cornflour with cold water, add flour and whisk well to form the batter. The batter should be smooth and thick. Place panko breadcrumbs in another clean medium-sized bowl.
Heat some vegetable oil (I use sunflower oil) in a frying pan on high heat until it starts to sizzle. Use enough oil to cover at least half of the thickness of your tofu. I use a small frying pan and fry the tofu in 2 batches. That way, I don't need to use too much oil.
Dip each tofu slice into the batter, then into the panko breadcrumbs, making sure to coat each piece thoroughly and evenly. Shake to remove excess breadcrumbs.
Carefully place each coated slice of tofu into the frying pan and fry for 2-3 minutes on each side until golden brown. Transfer fried tofu onto a plate with kitchen paper to drain excess oil.
To prepare the curry sauce, heat some vegetable oil in a medium-sized pot on medium-high heat. Add chopped onions and sliced carrots and sauté for 6-7 minutes until onions are soft and translucent.
Then, add fresh ginger, turmeric, garlic, brown sugar, chilli flakes, and curry powder and sauté for another 2 minutes, stirring constantly using a wooden spoon (be careful not to burn the garlic!)
Add the coconut cream (or milk) and vegetable stock and simmer for 20 minutes on medium heat. The curry sauce should have a thick consistency. However, feel free to add more water if you'd like a thinner consistency. Remove from heat and allow to cool completely (you can transfer to a glass bowl for quick cooling).
Once the sauce has cooled, transfer to a blender and pulse until smooth. You may need to do this in batches.
Serving and Making Ahead
Serve Tofu Katsu Curry with rice, curry sauce, and panko fried tofu and top with parsley or sesame seeds. You may need to reheat the curry sauce before serving. This recipe yields 3-4 servings.
You can prepare the Katsu Curry sauce ahead of time and store in an airtight container for up to 3 days in the fridge.
Have you tried this amazing Vegan Tofu Katsu Curry? Let me know your thoughts in the comments below and don't forget to rate the recipe! Also, don't forget to follow Baked Fig on Pinterest, and Instagram to stay updated with any new recipes! Also, check out these other great Asian-inspired recipes.
Tofu Katsu Curry [vegan]
Panko Fried Tofu
- 500 g extra-firm tofu drained and pressed
- 75 mL cold water
- 40 g all-purpose flour
- 1 tbsp cornflour
- 70 g panko breadcrumbs
- ½ cup vegetable oil (sunflower oil)
- 2 carrots, large sliced
- 1 purple onion,small sliced
- 2 cloves garlic finely diced
- ½ tsp fresh ginger minced
- ¼ tsp fresh turmeric minced
- 3 tsp medium curry powder
- 2 tsp brown sugar
- ⅛-¼ tsp dried chilli flakes (as desired)
- 1 tbsp all-purpose flour
- 200 mL vegetable stock
- 4-5 tbsp coconut cream (or coconut milk)
Panko Fried Tofu
- Drain and slice tofu in ¾ inch thick slices and dry well using kitchen paper and some weights.
- In a medium-sized bowl, mix cornflour and cold water well until dissolved. Add flour and whisk to combine until a smooth but thick batter is formed. Place panko breadcrumbs in a clean medium-sized bowl.
- Heat vegetable oil in a pan on high heat until sizzling (use enough oil to cover at least half of the tofu in thickness). You can use a small pan and fry the tofu in batches.
- Dip each tofu slice in the batter, then into the panko breadcrumbs, covering the tofu thoroughly and evenly. Carefully, place the tofu in sizzling oil and fry for 2-3 minutes on each side until golden brown. Transfer to a plate lined with kitchen paper to drain excess oil.
- Heat vegetable oil in medium-sized pot on medium-high heat. Add onions and carrots and sauté for 6-7 minutes, until onions are soft and translucent.
- Add ginger, garlic, turmeric, brown sugar, chilli flakes, and curry powder and sauté for another 2 minutes, stirring constantly using a wooden spoon (be careful not to burn the garlic).
- Add coconut cream and vegetable stock and simmer for 20 minutes on medium-low heat. Sauce should be thick for the curry. You can add more water if you’d like a thinner consistency.
- Remove from heat and transfer to a glass bowl and cool completely. Once cooled, place in food processor/ blender and pulse until smooth (you may need to do this in batches).
- Serve with rice and fried tofu (sauce may need to be reheated before serving). Top with chopped parsley and sesame seeds as desired.