tofu katsu curry recipe japanese recipe food blogger northern ireland
| | | | |

Vegan Crispy Tofu Katsu curry with quick pickle

Looking for the perfect tofu Katsu Curry? This delicious Vegan Crispy Tofu Katsu curry with quick pickle recipe is a vegan spin on this traditional Japanese dish that features the crispiest of tofu and a homemade fragrant curry sauce that’s served with rice and a quick cucumber pickle. With a few simple ingredients and some easy steps, you can make your own homemade version of vegan tofu katsu curry that’s sure to become a new favourite in your kitchen! 😋 

Jump to Recipe
Vegan Crispy Tofu katsu curry with quick pickle. tofu katsu curry recipe japanese recipe food blogger northern ireland

Why you’ll love this recipe

  1. Crispy Tofu: The extra-firm tofu is coated in a mixture of cornflour and panko breadcrumbs, which gives a crispy and golden exterior that contrasts with the tofu’s interior.
  2. Homemade Curry Sauce: The curry sauce is made from scratch with a blend of aromatic spices, coconut milk, and a hint of sweetness from maple syrup. It’s a rich and flavourful sauce that complements the crispy tofu.
  3. Quick and Easy Pickle: The quick cucumber and chilli pickle adds a refreshing and tangy element to the dish, which balances the richness of the curry. It’s a simple way to elevate the overall dish.

What you will need for this vegan tofu katsu curry recipe:

FOR THE TOFU:

1 x 280g block of extra-firm tofu 

1 tbsp cornflour 

1 tsp onion powder

1 tsp garlic powder

4 tbsp panko breadcrumbs

1 tsp mild curry powder

200ml sunflower oil, to fry

FOR THE CURRY:

1 tbsp sunflower oil/ vegetable oil

1 onion, roughly diced

1 carrot, roughly chopped into rounds

5cm piece root ginger, grated

3 garlic cloves, sliced

1 tbsp mild curry powder

1 x 400g tin coconut milk

1 tsp cornflour

1 tsp maple syrup

1 tsp soy sauce

FOR THE PICKLE:

1/2 cucumber finely chopped or use a mandolin

1 red chilli finely chopped or use a mandolin

1 tbsp caster sugar

2 tbsp white wine vinegar 

TO SERVE:

basmati rice

Substitutions and recipe variations

Here are some substitutions and variations you can try with this tofu Katsu Curry recipe:

  1. Protein substitutes: You can substitute the tofu with tempeh, or chicken breasts. 
  2. Gluten-free: For a gluten free version, use gluten free breadcrumbs and replace the soy sauce with tamari.
  3. Vegetables: Feel free to experiment with different vegetables in the curry sauce. Broccoli, peppers and mushrooms would all work well.
  4. Spicier: If you like your curry with a bit of a kick, increase the amount of curry powder.
  5. If you don’t have panko breadcrumbs, you can use crushed cornflakes, crushed crackers, or even make your own breadcrumbs from stale bread
  6. Cornflour. You can use plain flour as a substitution for the cornflour.
  7. White wine vinegar. You can substitute rice vinegar for white wine vinegar.
  8. You can also blend the curry sauce using a food processor, rather than the hand blender.
  9. You can finish off the dish with some sesame seeds, chopped coriander or chopped spring onions.
Vegan Crispy Tofu katsu curry with quick pickle

FAQ

Can I prepare the tofu in the air fryer? 

Yes, you can prepare the tofu in the air fryer for a healthier alternative. Preheat the air fryer, lightly coat the tofu with oil, and air fry until crispy, flipping halfway through.

How can I remove excess water from the extra firm tofu block?

Pressing the tofu is crucial for achieving a crispy texture. If you have too much moisture in your tofu, you can use a tofu press. If you don’t have a tofu press, you can place the tofu between two paper towels and put a heavy object on top, pressing for about 15-30 minutes.

Can I use different types of tofu? 

Yes, you can definitely experiment with different types of tofu in this recipe. While the recipe specifies extra-firm tofu, there are various types of tofu available, and each type has a slightly different texture. Here are some common types of tofu and how they might work in this recipe:
Extra-Firm Tofu: This is the recommended type in the recipe because it holds its shape well and can achieve a crispy texture when cooked. It’s a good choice for tofu katsu.
Firm Tofu: Firm tofu has a slightly higher water content than extra-firm tofu, but it can still work in this recipe. Pressing it well to remove excess moisture is crucial for achieving crispiness.
Pressed Tofu: Some brands offer pre-pressed tofu, which can save you time on pressing. Check the packaging for information on the firmness of the tofu.
Silken Tofu: Silken tofu has a much softer and creamier texture. While it’s not suitable for katsu, it can be used for other types of tofu dishes or desserts.

Top tip

For an extra layer of flavour in your Vegan Crispy Tofu Katsu Curry, marinate the tofu slices in a mixture of soy sauce, ginger, and garlic for about 15-30 minutes before coating them in the cornflour and breadcrumbs. This adds a savoury umami kick to the tofu, enhancing its taste and complementing the fragrant curry sauce. It’s a simple step that can elevate the overall flavour profile of your dish!

Vegan Crispy Tofu katsu curry with quick pickle

How to make Vegan Crispy Tofu katsu curry with quick pickle:

  1. Firstly, prepare the pickle. Combine the ingredients together in a non metallic bowl and set aside until ready to serve. You could also prepare this up to 24 hours before and leave in the fridge overnight. 
  2. Slice the tofu block horizontally into 4 thick slices around 1cm thick and remove as much excess moisture as possible from the block of tofu using kitchen paper and then set aside.
  3. To make the curry sauce, heat 1 tablespoon of sunflower oil in a pan over a high heat, then add the onion, carrot and ginger for 2-3 minutes until they begin to soften. 
  4. Add the garlic and curry powder and cook for a further minute. Reduce the heat slightly and pour in the coconut milk and cornflour. 
  5. Stir to combine and cook for approximately 10 minutes, stirring occasionally until the curry has thickened. Stir in the maple syrup/honey and soy sauce and remove your curry from the heat.
  6. Transfer to a blender or use a hand blender, and blitz on high until completely smooth. Keep warm or set aside and reheat when ready to serve.
  7. In a bowl, whisk the cornflour with 4 tablespoons of hot water, then allow to stand for a few minutes until it has thickened.
  8. Mix the panko breadcrumbs with the curry powder, onion powder, garlic powder, black pepper and a pinch of salt, then place on a plate.
  9. Dip each slice of tofu fully into the cornflour mixture and then place it into the panko breadcrumbs. Press the breadcrumbs firmly onto the tofu ensuring all surfaces are coated.
  10. Heat 200ml sunflower oil in a frying pan until hot. Using tongs, shallow-fry the tofu in the hot oil for 3-4 minutes on each side until crisp and golden brown. Remove from the pan and set aside on some kitchen paper to remove excess oil until ready to serve.
  11. Heat the basmati rice and divide between 4 serving bowls. Pour over the curry sauce. Slice your crispy tofu into strips and place on top of the curry and serve with the pickle you made earlier.
  12. Enjoy! 😋

Storage, ways to serve and leftovers

Here are some tips on storage, ways to serve, and using leftovers with this Katsu Curry recipe:

  1. Storage: Store any leftover curry sauce, rice, and pickles in separate airtight containers in the fridge for up to 3 days. The tofu is best served fresh and crispy, so it’s not recommended to keep any leftovers.
  2. Reheating: To reheat the curry sauce, either microwave it in a microwave safe dish or heat it up in a saucepan over medium heat until heated through. Reheat the rice in the microwave or on the hob with a bit of water or broth to prevent it from drying out.
  3. Ways to serve: This Katsu Curry recipe is typically served with rice, but you can also try it with noodles. Add some stir-fried vegetables on the side for extra nutrition and flavour.
  4. Leftovers: Leftover curry sauce can be used as a dipping sauce for vegetables or served over roasted potatoes or sweet potatoes. You can also use the leftover rice to make fried rice.

Say hi over on social media! You can connect with me on instagram, follow along on tiktok or like my page on facebook!

Love this recipe? It really helps me out if you leave a 5 star rating, review or comment below! Thank you! 

Tofu Katsu curry with quick pickle

Looking for the perfect tofu Katsu Curry? This delicious Katsu Curry recipe, features the crispiest of tofu and a homemade fragrant curry sauce that's served with rice and a quick cucumber pickle. With a few simple ingredients and some easy steps, you can make your own homemade version of this classic Japanese dish that's sure to become a new favourite in your kitchen!
Course Main Course
Cuisine Japanese
Keyword Curry, Quick Meal, vegan, Vegetable, vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 377kcal

Ingredients

For the tofu

  • 280 g block of extra-firm tofu
  • 1 tbsp cornflour
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 4 tbsp panko breadcrumbs
  • 1 tsp mild curry powder
  • 200 ml sunflower oil to fry

For the curry

  • 1 tbsp sunflower oil
  • 1 onion roughly diced
  • 1 carrot roughly chopped into rounds
  • 5 cm piece of root ginger grated
  • 3 garlic cloves sliced
  • 1 tbsp mild curry powder
  • 400 g tin coconut milk
  • 1 tsp cornflour
  • 1 tsp maple syrup/honey
  • 1 tsp soy sauce

For the pickle

  • 1/2 cucumber finely chopped or use a mandolin
  • 1 red chilli finely chopped or use a mandolin
  • 1 tbsp caster sugar
  • 2 tbsp white wine vinegar

To serve

  • Ready cooked basmati rice

Instructions

  • Firstly, prepare the pickle. Combine the ingredients together in a non metallic bowl and set aside until ready to serve. You could also prepare this up to 24 hours before and leave in the fridge overnight. 
  • Slice the tofu block horizontally into 4 slices around 1cm thick and remove as much moisture as possible using kitchen paper and then set aside.
  • To make the curry sauce, heat 1 tablespoon of sunflower oil in a pan over a high heat, then add the onion, carrot and ginger for 2-3 minutes until they begin to soften. 
  • Add the garlic and curry powder and cook for a further minute. Reduce the heat slightly and pour in the coconut milk and cornflour. 
  • Stir to combine and cook for approximately 10 minutes, stirring occasionally until the curry has thickened. Stir in the maple syrup/honey and soy sauce and remove your curry from the heat.
  • Transfer to a blender or use a hand blender, and blitz on high until completely smooth. Keep warm or set aside and reheat when ready to serve.
  • In a bowl, whisk the cornflour with 4 tablespoons of hot water, then allow to stand for a few minutes until it has thickened.
  • Mix the panko breadcrumbs with the curry powder, onion powder, garlic powder and a pinch of salt, then place on a plate.
  • Dip each slice of tofu fully into the cornflour mixture and then place it into the panko breadcrumbs. Press the breadcrumbs firmly onto the tofu ensuring all surfaces are coated.
  • Heat 200ml sunflower oil in a frying pan until hot. Using tongs, shallow-fry the tofu for 3-4 minutes on each side until crisp and golden. Remove from the pan and set aside on some kitchen paper until ready to serve.
  • Heat the basmati rice and divide between 4 serving bowls. Pour over the curry sauce. Slice your crispy tofu into strips and place on top of the curry and serve with the pickle you made earlier.
  • Enjoy! 😋

Nutrition

Calories: 377kcal | Carbohydrates: 27g | Protein: 10g | Fat: 27g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 231mg | Potassium: 600mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2.702IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 6mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.