Go Back
+ servings

Tofu Katsu Curry [vegan]

This vegan tofu katsu curry with the crispiest panko fried tofu and a delicious made-from-scratch thick curry sauce makes the best comfort food at any time of day!
Prep Time15 mins
Cook Time30 mins
Course: Main Course
Cuisine: Japanese
Keyword: Curry, vegan
Servings: 3 people
Calories: 651kcal


Panko Fried Tofu

  • 500 g extra-firm tofu drained and pressed
  • 75 mL cold water
  • 40 g all-purpose flour
  • 1 tbsp cornflour
  • 70 g panko breadcrumbs
  • ½ cup vegetable oil (sunflower oil)

Curry Sauce

  • 2 carrots, large sliced
  • 1 purple onion,small sliced
  • 2 cloves garlic finely diced
  • ½ tsp fresh ginger minced
  • ¼ tsp fresh turmeric minced
  • 3 tsp medium curry powder
  • 2 tsp brown sugar
  • ⅛-¼ tsp dried chilli flakes (as desired)
  • 1 tbsp all-purpose flour
  • 200 mL vegetable stock
  • 4-5 tbsp coconut cream (or coconut milk)


Panko Fried Tofu

  • Drain and slice tofu in ¾ inch thick slices and dry well using kitchen paper and some weights.
  • In a medium-sized bowl, mix cornflour and cold water well until dissolved. Add flour and whisk to combine until a smooth but thick batter is formed. Place panko breadcrumbs in a clean medium-sized bowl.
  • Heat vegetable oil in a pan on high heat until sizzling (use enough oil to cover at least half of the tofu in thickness). You can use a small pan and fry the tofu in batches.
  • Dip each tofu slice in the batter, then into the panko breadcrumbs, covering the tofu thoroughly and evenly. Carefully, place the tofu in sizzling oil and fry for 2-3 minutes on each side until golden brown. Transfer to a plate lined with kitchen paper to drain excess oil.

Curry Sauce

  • Heat vegetable oil in medium-sized pot on medium-high heat. Add onions and carrots and sauté for 6-7 minutes, until onions are soft and translucent.
  • Add ginger, garlic, turmeric, brown sugar, chilli flakes, and curry powder and sauté for another 2 minutes, stirring constantly using a wooden spoon (be careful not to burn the garlic).
  • Add coconut cream and vegetable stock and simmer for 20 minutes on medium-low heat. Sauce should be thick for the curry. You can add more water if you’d like a thinner consistency.
  •  Remove from heat and transfer to a glass bowl and cool completely. Once cooled, place in food processor/ blender and pulse until smooth (you may need to do this in batches).
  • Serve with rice and fried tofu (sauce may need to be reheated before serving). Top with chopped parsley and sesame seeds as desired.


Calories: 651kcal | Carbohydrates: 40g | Protein: 18g | Fat: 48g | Saturated Fat: 37g | Sodium: 548mg | Potassium: 413mg | Fiber: 3g | Sugar: 5g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 5mg