# Tofu Katsu Curry

Crispy tofu katsu smothered in a rich, velvety Japanese curry served over rice.

- Total time: 40 min
- Cuisine: Japanese
- Category: Dinner
- Language: en

## Ingredients

- 400 g firm or extra-firm tofu
- 0 salt
- 0 pepper
- 80 g all-purpose flour
- 2 tbsp cornstarch
- 80 ml water
- 1 cup panko breadcrumbs
- 1 tbsp paprika powder
- 0 vegetable oil
- 1 tbsp vegetable oil
- 1 yellow or white onion
- 2 garlic cloves
- 2 carrots
- 2 potatoes
- 3.5 cups water
- 1 tbsp curry powder
- 1 tbsp vegan Worcestershire sauce
- 1 tbsp soy sauce
- 100 g Japanese curry roux

## Instructions

1. Freeze tofu, thaw, and press out excess liquid.
2. Slice tofu into ½-inch cutlets and season with salt and pepper.
3. Prepare breading station: flour, batter (flour, cornstarch, water), panko with paprika.
4. Dredge tofu in flour, dip in batter, coat with panko.
5. Fry tofu in hot oil for 3–5 minutes per side until golden brown. Drain.
6. Sauté onions in oil until translucent, add garlic and sauté for another minute.
7. Add potatoes, carrots, and water to the pot. Bring to a boil, then cover and simmer until potatoes are tender (about 30 minutes).
8. Stir in Worcestershire sauce, soy sauce, curry powder until dissolved.
9. Add curry roux cubes and stir until fully dissolved. Simmer until thickened (5–10 minutes).
10. Serve the crispy tofu katsu over rice with the Japanese curry.

## Equipment

- knife
- bowl
- whisk
- skillet
- pot
- wire rack

## Source

- Original video: https://www.instagram.com/reel/DF-v0MnIrL4/?igsh=bTJhY2NmdWFuaWJj
- Recipe page: https://www.cliprecipe.com/recipe/406ce994-d9c2-45da-b119-70b14f850305
- Extracted: 2025-03-23

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt