Crispy Tofu Katsu with Vegetable Curry

Japanese-style Crispy Tofu Katsu served with a hearty veggie curry sauce, over a bed of rice and topped with scallions & sesame seeds. 

Vegan | with Gluten & Soy Alternatives

I have been wanting to prepare this recipe for such a long time!

If you want to know a different way to prepare tofu than how you usually do, this is your lucky day because today on VeggieJeva, you’ll learn how to prepare Japanese-style Tofu Katsu and a delicious curry sauce on the side.

What is Katsu?

Katsu カツ is a Japanese word that means: cutlet. Traditionally, this style of cooking consists of breaded, deep-fried pork or chicken cutlet. It’s almost always accompanied by a sauce like teriyaki, yakisoba, or curry, which enhances the flavors of the dish.

Veganizing it

This recipe is surprisingly simple to veganize. You can achieve it by switching the traditional meat for tofu, choosing vegan-friendly panko, and leaving the eggs out of the batter. Everything else is vegan, including the curry sauce, which we’re going to make with onions, carrots, garlic & coconut cream. 

The Dish

I love this recipe because it gives the tofu a whole different way to enjoy it! Ingredients such as panko, keep this dish authentic since it’s a type of Japanese breading. This helps give the tofu a very unique and tasty texture. 

Along with the tofu katsu, we’re making a hearty veggie curry sauce, that’s going to help elevate the flavors of the tofu. Serve on of a bed of rice, and top with sesame seeds & scallions. I’m sure you will enjoy it!

Gluten-free & Soy-free alternatives have been included in the recipe notes. 

3 Ways to Cook the Tofu Katsu

The recipe is written using the frying method, but that may not be the preferred choice for everyone. You can also bake it, but keep in mind that it’ll take a bit longer. The air-frying method is the one that uses less oil; you can choose to not use any oil at all, but the end result won’t be as crispy. 

Below are the instructions for each method:

1. Fried: for this recipe, I did a shallow pan-fry. Although not the healthiest option, it’s the option that gives you the crispiest results. You’ll find the method written into the recipe.
2. Baked: Pre-heat oven to 425°F (220°C). Place battered cutlets on a greased baking sheet pan. Bake for about 25-30 minutes or until golden brown; flip halfway through. When ready, remove from the oven and, if desired, sprinkle some salt on each.
3. Air fried: Set the air-fryer to 390°F (200°C). Lightly grease the inner basket with oil, place the battered tofu, and cook for about 20 minutes or until crispy.

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Crispy Tofu Katsu Curry

Rating: 5.0/5

( 1 voted )

Serves: 4 Prep Time: 20 minutes Cooking Time: 20M 20M Nutrition facts: 200 calories 20 grams fat

Ingredients

Tofu:

• 1 block extra firm tofu
• Seasonings to taste: salt, black pepper, onion & garlic powder
• ½ cup all-purpose flour 
• 2 tsp cornstarch 
• 1 tsp baking powder 
• ½ cup water (room temperature)
• 1 cup vegan-friendly Panko (or more as needed)
• Neutral oil, for frying 

Curry Sauce:

• 1 tbsp olive oil (or avocado oil)
• ½  yellow onion, diced 
• 2 medium-sized carrots, chopped
• 3 garlic cloves, minced
• ½  tbsp curry powder
• 1 tbsp plain flour
• 1 ¼ cups vegetable stock
• 2 tbsp coconut cream, from the surface of a can of coconut milk
• Seasonings to taste: salt, black pepper, onion & garlic powder, and paprika

Serving:

• Jasmine (or white) rice
• 1 scallion (green onion), chopped
• Black sesame seeds

Procedure

Tofu:

1. Drain water from the tofu and then wrap it in a cloth or paper towel. Place a heavy flat surface on top of each and leave until water has been drained out. Note: if you have one, you can also use a tofu press.
2. Slice tofu into 4 square cutlets, by cutting through the middle and then cutting in half those two pieces. But depending on the thickness of your tofu, you may only be able to slice one tofu into 3 cutlets.
3. Prepare the batter by mixing the flour, cornstarch, baking powder, seasonings, and water. On another plate, add the panko.
4. Heat the oil in a frying pan.
5. Dip each tofu cutlet in the batter then coat into the panko.
6. Once the oil is hot, add in the tofu. Fry for around 6-8 minutes over medium heat until golden brown; flip halfway through.
7. When ready, remove from oil and let them drain on a paper towel-lined plate. If desired, sprinkle a little bit more salt on top.
8. Let cool for 10-15 minutes to maintain the crispness. 
9. See above, in the post, for baking and air-fried methods. 

Curry Sauce:

1. To a saucepan,  add olive oil, onions, carrots & garlic, and cook for about 8 minutes on medium-low heat.
2. When the onions become translucent, add curry powder and flour to the pan; and fry for 1 minute, stirring frequently.
3. Pour in the veggie stock, bring the sauce to a boil. Season to taste with salt, black pepper, garlic & onion powder, and paprika. 
4. Reduce heat and simmer for 10-15 minutes, until the carrots are soft. Then stir the coconut cream into the sauce. 
5. Remove from heat and set aside.

Serve:

1. Take the tofu katsu cutlets and slice them into pieces. 
2. In a bowl or plate, serve rice, curry sauce, and top both with the Tofu Katsu slices. 
3. Sprinkle chopped scallions and sesame seeds on top, and ENJOY!

Notes

1. Gluten-free: switch all-purpose flour with chickpea flour, and the panko for a gluten-free & vegan one. 
2. Soy-free: Alternatively to tofu, you could use eggplant or seitan (gluten).
3. Coconut cream: substitute for cashew cream by blending equal parts cashews & water. 
4. Leftovers: Store the tofu in an airtight container, and reheat either in an air fryer or toaster oven. Store the curry sauce in an airtight container as well. Both will last in the fridge for about 4 days. 

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