Photo by Amar Preciado on Pexels
Japanese Tofu Katsu Curry with Steamed Rice
Battered tofu katsu fried in panko, served with curry made from onion, carrot, potato, garlic, ginger, soy and stock.
- 400 g firm tofu
- 60 g plain flour
- 100 g panko breadcrumbs
- 2 large eggs
- 200 ml vegetable oil
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 2 whole garlic cloves
- 20 g fresh ginger
- 3 tbsp curry powder
- 2 tbsp plain flour
- 500 ml vegetable stock
- 2 tbsp soy sauce
- 1 tbsp honey
- 200 g basmati rice
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Add to a shopping listHow the shopping list works →- Step 1
Drain tofu and press between kitchen towels for 10 minutes. Cut into 8 thick slices.
- Step 2
Set up breading station: flour in one dish, beaten eggs in another, panko in third.
- Step 3
Coat each tofu slice in flour, then egg, then panko, pressing gently to adhere.
- Step 4
Heat oil to 170°C in a deep pan. Fry tofu pieces for 3-4 minutes per side until golden. Drain on kitchen paper.
- Step 5
For curry: dice onion, carrots, and potatoes. Mince garlic and ginger.
- Step 6
Heat 2 tbsp oil in a large pan, cook onion for 5 minutes until softened.
- Step 7
Add garlic, ginger, and curry powder. Cook 1 minute until fragrant.
- Step 8
Stir in 2 tbsp flour, cook 1 minute, then gradually add stock, stirring constantly.
- Step 9
Add carrots, potatoes, soy sauce, and honey. Simmer 15-20 minutes until vegetables are tender.
- Step 10
Meanwhile, rinse rice and cook in boiling salted water for 12 minutes until tender. Drain.
- Step 11
Serve curry over rice with sliced katsu tofu on top.
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