Tofu Katsu Curry


  • sauce
  • 1 onion
  • 4 garlic cloves
  • 2 carrots
  • inch of ginger
  • 1 tbsp curry powder, 1/4 tsp ground turmeric, 1/2 tsp garam masala
  • 1 tbsp mirin (or maple syrup)
  • 2 tbsp soy sauce
  • 1 tbsp tomato puree
  • 550ml vegetable stock
  • tofu
  • 550g extra firm tofu
  • 2 tbsp plain flour
  • 50ml unsweetened almond milk
  • 1 cup panko breadcrumbs
  • salt and pepper
  • rice of choice
  • 2 spring onion
  • fresh coriander
  • optional - side salad


  1. Heat a tbsp of oil in a large frying pan on medium heat

  2. Finely dice the onion + add

  3. Stir + let cook for a few minutes, then add the crushed garlic, grated ginger + peeled + sliced carrot

  4. Let cook for 5 minutes then add the curry powder, garam masala and turmeric

  5. Stir and cook for a further minute

  6. Add the mirin, soy sauce, tomato puree + vegetable stock and leave to simmer for 10-15 minutes

  7. Transfer to a blender + blitz until smooth, around 30 seconds

  8. Place it back in the pan on a low heat and leave for later

  9. In 3 separate bowls place the flour, milk and breadcrumbs

  10. Season the breadcrumbs with some salt and pepper

  11. Cut the tofu into 4 slices so they are rectangular in shape

  12. Use a paper towel to pat them dry

  13. Place the tofu into the flour, then the milk and lastly the breadcrumbs

  14. Ensure they are well coated at every stage

  15. In a frying pan add 2-3 tbsp vegetable oil on medium-high heat

  16. Once hot, place the breaded tofu in, one or two at a time depending on the size of your pan

  17. Fry each side for a few minutes until golden brown

  18. Place on some kitchen paper to soak up any excess oil

  19. Slice the breaded tofu diagonally using a sharp knife and serve with the rice and curry sauce

  20. Top with some fresh coriander, sliced spring onion and a side salad!

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