This homemade vegan tofu katsu curry will cure all your takeaway cravings, and leave you wanting more! With crispy panko breaded tofu in a creamy carrot based curry sauce.
Katsu curry is one of my all time favourite meals and I will always order it if I see it on the menu! If you don't order a katsu curry at Wagamama's, I'm not sure we can be friends. Just kidding we can, if you make this one!
This recipe is fairly straight forward, there are just a few elements to it.
What is katsu sauce made from?
This katsu curry sauce starts by frying onion, garlic, ginger and carrot. Then comes the spices, mirin (japanese sweet wine), tomato puree, soy sauce and vegetable stock.
The sauce is probably my favourite part of this curry and I'll always order an extra side of it. In my opinion, you can never have too much sauce, especially when it tastes this good.
Once the sauce has simmered, you'll blitz it until smooth, or chunky it you prefer it that way. Next comes the breaded tofu. This is the part of the recipe that is a bit more fiddly and messy.
You'll want to use extra firm tofu for this, you don't want a soft tofu that is going to break apart. If you're in the UK I buy the Tofoo extra firm tofu.
If you cant find any extra firm tofu, make sure you squeeze out as much water as you can with a tofu press. Alternatively, you could use seitan which will give more of a meaty texture.
In three separate bowls you'll place flour, plant milk and panko breadcrumbs. The slice of tofu gets coated in flour, then milk and then breadcrumbs.
This is where it may get a little messy so you can either use a spoon to help or use different hands for the wet and dry ingredients.
Once the tofu is coated it's time to fry them! You'll heat some vegetable oil (I use rapeseed) on medium-high heat in a frying pan.
Once it's hot you can place the tofu in, I did two at a time. After a few minutes on each side it should be brown and crispy.
To fry the sides, use some tongs to carefully turn the tofu, it should stand on it's side. If not just hold it there for a couple of minutes until it is golden and crispy all over!
For the rice, I used basmati but you could also use sushi rice, brown rice, quinoa or cauliflower rice for something lighter! This recipe serves 4 although I definitely could eat two servings in one!
To save time, you can make this katsu curry sauce ahead of time. It will keep for 3-4 days in an airtight container in the fridge, or you could make a big batch and freeze it.
If you're thinking the breaded tofu is too time consuming (it is worth it I promise) and you want a simpler and quicker alternative you could use some vegan 'chicken' nuggets. Quorn, Fry's and most supermarkets do own brand ones.
For more tofu recipes you may enjoy these:
Thai Tofu Satay with Peanut Sauce
Mushroom and Tofu Tikka Masala
Grilled Cajun and Orange Tofu Skewers
As always if you make this vegan tofu katsu curry be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Tofu Katsu Curry
This vegan katsu curry rivals any take out! With crispy panko breaded tofu, a flavourful curry sauce and served over rice.
Ingredients
Sauce
- 1 onion
- 4 garlic cloves
- 2 carrots
- Inch of ginger
- 1 tablespoon curry powder
- ¼ teaspoon ground turmeric
- ½ teaspoon garam masala
- 1 tablespoon mirin (or maple syrup)
- 2 tablespoon soy sauce
- 1 tablespoon tomato puree
- 550ml vegetable stock
Tofu
- 550g extra firm tofu
- 2 tablespoon plain flour
- 50ml unsweetned almond milk
- 1 cup panko breadcrumbs
- Salt and pepper
To serve
- Rice of choice (sushi, basmati, brown)
- 2 spring onion
- Fresh coriander
- Optional - side salad
Instructions
- Heat a tablespoon of oil in a large frying pan on medium heat. Finely dice the onion and add.
- Stir and let cook for a few minutes, then add the crushed garlic, grated ginger and peeled and sliced carrot.
- Let this cook for 5 minutes then add the curry powder, garam masala and turmeric. Stir and cook for a further minute.
- Add the mirin, soy sauce, tomato puree and vegetable stock and leave to simmer for 10-15 minutes. The carrot should be soft.
- Transfer to a blender or use a hand blender to blitz until smooth, around 30 seconds.
- Place it back in the pan on a low heat and leave for later. If you want the sauce a bit thinner, add some extra water.
- In three separate bowls place the flour, milk and breadcrumbs. Season the breadcrumbs with some salt and pepper.
- Cut the tofu into 4 slices so they are rectangular in shape. Use a paper towel to pat them dry.
- Place the tofu into the flour, then the milk and lastly the breadcrumbs. Make sure they are well coated at every stage. Gently shake off excess breadcrumbs and place to the side until each tofu slice is coated.
- In a frying pan add 2-3 tablespoon vegetable oil on medium-high heat. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan. Fry on each side for a few minutes until golden brown. To fry the sides, use some tongs to carefully flip the tofu onto its side until golden brown all over. Place on some kitchen paper to soak up any excess oil.
- Whilst the tofu is cooking, cook the rice according to packet instructions.
- Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce.
- Top with some fresh coriander, sliced spring onion and a side salad!
Notes
I use Tofoo extra firm tofu.
*Sauce recipe adapted from Cassie Best.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 403Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 2mgSodium: 1167mgCarbohydrates: 53gFiber: 6gSugar: 8gProtein: 22g
Loved this recipe, really tasty, the only change I made was using hot Japanese curry paste. I also put the prepared tofu in the fridge for 20 minutes as it makes everything stick and you don't lose anything in the pan. Definitely making it again.
Hi Anne, thanks for your comment 🙂 so glad you enjoyed it, bet it was delicious with the curry paste! Tamsin xo
Hey, I can't buy mirin because I'm not old enough yet. Do you know any good substitutes?
Hi Tri, you can sub it for 1 tbsp of rice vinegar and 1/2 tsp sugar 🙂 thanks, Tamsin xo
I’m lazy so I did this with breaded quorn fillets to save some time and it was amazing! The best Katsu sauce recipe I’ve tried by far
Hi Debbie, so glad you enjoyed it and that sounds like a great shortcut! Hope you will enjoy it again 🙂 Tamsin xo
Can't wait to try this with cauliflower rice! Is there a reason you used almond milk to make the breaded tofu instead of eggs? Or is that just to make it vegan?
Hi Kayla, it's because the recipe is vegan, as are all the recipes on my blog 🙂 Tamsin xo
I loved katsu curry as a meat-eater, but haven’t found anything as a veggie that hits the spot the same.
Until this. OMG. This was sooooo good.
Definitely will become a staple for treat days
Hi Sian, thank you so much for your comment, I am so happy you enjoyed it! 🙂 Tamsin xo
I baked the tofu instead of frying, replaced the vegetable stock with water and a couple of tablespoons half and half, and added a little cayenne pepper to the curry to give it a kick. The curry was absolutely delicious!!! I will definitely make this again. 😀
Hello,
This looks delicious! I’m looking forward to making this. Do you press your tofu prior to cutting? And for future reference so I don’t ask again, would you normally mention if it needs to be pressed or not? 🙂 Thank you for sharing your recipes!
Hi Salina, thanks for your comment! I recommend using firm or extra firm tofu for this which generally doesn't need pressing but if it seems quite watery then yes feel free to remove any excess water 🙂 I'll make sure to be clear in any other recipes if it needs pressing or not! Thanks, Tamsin xo
Very delicious. Our first time having katsu curry so nothing to compare it to but will definitely make again. Used cow milk as we aren’t vegan and that’s what I had, served with some grilled yakiniku mushrooms.
The tofu is delicious, but the curry is next level! Amazing flavor, so easy, and so delicious. Can’t wait to make it again!
Thank you so much for your kind words Molly! So glad you enjoyed it 🙂 Tamsin xo
Fab meal. I will definately batch make the katsu sauce as it's so simple to make. We will definately have this again.
Thank you so much for your comment Rachel. Batch making the sauce sounds like an excellent idea! Should freeze well too 🙂 Tamsin xo
This turned out amazingly tasty!
I used Tofoo plain and smoked, just to see how they would taste like and I prefer the plain. The sauce is full of flavour sweet, yet savoury, a proper treat!
Thanks for sharing this recipe, which will become one of my mid week saviour meals!
Hi Corina - thanks for your comment! So glad you enjoyed it and that's good to know re smoked tofu! This recipe is one of my favs 🙂 Tamsin xo
Just made this and finished it in seconds! This recipe is perfect and is soooo delicious! The sauce is insane! 🙂 thank you!!
Hi Julia, thank you so much for your comment! So glad you enjoyed it 🙂 Tamsin xo
I made this for my family tonight and they loved it! I adapted it slightly as my sister has geststional diabetes, so the breadcrumbs was a no-go. I just seasoned and baked the tofu before adding it to the sauce, along with broccoli and cauliflower. It was still really scrmmy! I found that I needed to add a bit more water to the sauce as it was a bit thick. Thanks for the great recipe!
Hi Emily, thanks so much for your comment. Glad you enjoyed it and the adaptions worked 🙂 xo
Hi what type of curry powder do you use? My Indian market has all sorts!
Hi Ros, I would use a medium curry powder or madras curry powder (this might be a bit spicier) alternatively could also make your own if you already have the ingredients 🙂 minimalist baker has an easy recipe - https://minimalistbaker.com/diy-curry-powder/ 🙂 xo
This looks absolutely stunning Tamsin! Katsu curry is one of my favourite things, I can't wait to try this recipe (and save some money on all the times I order it from Wagamama hahah)