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Tofu katsu curry
豆腐カツカレー: crisp panko-coated tofu cutlets on rice with a thick Japanese curry sauce
Katsu curry (カツカレー) is a favourite in canteens and curry houses across Japan, first served in Tokyo's Ginza in the 1940s. A crunchy breaded cutlet is sliced and laid over rice, then half of it is smothered in thick, mild curry sauce, so you get crisp and saucy bites. Here firm tofu replaces the pork. It is a little more work than plain curry rice, but children love it. Chef's tip: fry the katsu at the last minute and pour the curry over only half of it, so you always keep some crunch; Japanese curry houses serve it exactly this way.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the curry sauce
For the tofu katsu
To serve
Method
0/7 doneStep 1: Wrap 14 oz extra-firm tofu in a clean tea towel, put a heavy pan on top and press for 15 minutes to squeeze out the water. This helps it fry up crisp.
15 minStep 2: Meanwhile heat 1 tbsp vegetable oil in a pan over a medium heat and fry 1 onion and 1 carrot for 8 minutes until soft and lightly golden. Stir in 2 cloves garlic and 1 tsp ginger for 30 seconds.
8 minStep 3: Sprinkle in 2 tbsp plain flour and 1 ½ tbsp mild curry powder and stir for 1 minute. Gradually whisk in 2 cups vegetable stock, then add 1 tbsp soy sauce, 1 tsp honey or sugar and 1 tbsp tomato ketchup. Simmer for 10 minutes, stirring often, until thick enough to coat a spoon. Stir in ½ tsp garam masala. Blend smooth with a stick blender if you like.
11 minStep 4: Cut the pressed tofu into 4 flat slabs about 1.5 cm thick and season both sides with ½ tsp salt.
Step 5: Set out three plates: 4 tbsp plain flour, 2 eggs and 2 ⅞ oz panko breadcrumbs. Dust each slab with flour, dip in egg, then press firmly into the panko so it is evenly coated.
Step 6: Heat 1 cm of vegetable oil in a frying pan over a medium-high heat to 350°F (a crumb sizzles straight away). Fry the tofu for 2–3 minutes on each side until deep golden and crisp. Drain on kitchen paper.
6 minStep 7: Spoon 1 ⅓ lb cooked Japanese short-grain rice onto plates with a pile of 3 ½ oz white cabbage. Slice each cutlet into strips, lay it over the rice and pour the hot curry sauce over half. Add 1 tbsp pickled red ginger and serve straight away while the coating is crisp.
Nutrition per serving
- Calories
- 640 kcal
- Protein
- 24 g
- Carbs
- 88 g
- Fat
- 21 g
- Fibre
- 6 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tofu katsu curry take?
- About 45 minutes in total: 20 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of carrot?
- Parsnip or sweet potato, same weight.
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