Tofu Katsu Curry
Thick tofu cutlets coated in crispy panko breadcrumbs, served over rice and smothered in a rich, savory Japanese curry sauce with carrots, onion, and potato.
Japanese curry is pure comfort food. It's not like Indian or Thai curry. It's thicker, sweeter, milder, and has this almost stew-like quality that makes you want to eat it on a cold day wrapped in a blanket. The curry sauce is built from a roux, which gives it that velvety texture you can't get any other way. There's a reason Japanese curry houses have lines out the door.
The star here is the tofu katsu. You take thick slabs of extra-firm tofu, bread them in flour, egg, and panko, then fry until they're shatteringly crispy. The panko crust is key, regular breadcrumbs don't come close to that airy, craggy texture that Japanese panko gives you. When you slice into the cutlet and pour that golden curry sauce over it, the contrast between the crispy exterior and the soft, protein-packed tofu inside is incredible.
This is definitely more of a weekend project than a Tuesday night dinner, but it's worth the effort. The curry sauce itself comes together pretty easily and you can make extra to freeze. When I meal prep this, I keep the katsu separate from the curry and only combine them right before eating so the crust stays as crispy as possible.
The Protein Upgrade
A standard tofu katsu curry at a restaurant uses thin slices of tofu and a cream-heavy curry sauce, delivering around 14-16g protein per serving. We use thick-cut 21oz tofu cutlets with an egg wash that adds protein, and build the curry sauce from scratch without excess cream. The result is 26g protein per serving with a satisfying, crispy cutlet.
Tofu Katsu Curry
Ingredients
- 21 oz extra-firm tofu (pressed well, sliced into 8 thick cutlets) 26g protein
- ½ cup all-purpose flour (for dredging) 2g protein
- 2 large eggs (beaten for egg wash) 3g protein
- 1 ½ cups panko breadcrumbs 2g protein
- ½ cup vegetable oil (for pan-frying the cutlets)
- 2 tbsp butter
- 1 large onion (diced)
- 2 medium carrots (peeled and cut into 1/2-inch rounds)
- 1 medium Yukon Gold potato (peeled and cut into 1-inch cubes)
- 2 tbsp all-purpose flour (for curry roux)
- 2 tbsp curry powder (Japanese-style preferred (S&B brand))
- 2 ½ cups vegetable broth
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp honey
- ½ tsp salt
- 4 cups cooked short-grain rice (for serving)
Instructions
- Press the tofu for at least 20 minutes to remove as much water as possible. Slice into 8 cutlets, about 1/2-inch thick each.
- Set up a breading station: flour in one shallow dish, beaten eggs in a second, panko in a third. Season the flour with a pinch of salt and pepper.
- Dredge each tofu cutlet in flour, shaking off excess. Dip in egg wash, then press firmly into panko on both sides until well coated. Set on a wire rack.
- Start the curry sauce: Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the 2 tbsp flour and curry powder to the onions. Stir constantly for 2 minutes to cook the roux.
- Gradually pour in the vegetable broth, stirring to prevent lumps. Add the carrots and potato.
- Stir in the soy sauce, ketchup, and honey. Bring to a simmer and cook for 20-25 minutes until the vegetables are tender and the sauce has thickened. Season with salt to taste.
- While the curry simmers, heat the vegetable oil in a large skillet over medium-high heat. The oil should be about 1/4-inch deep. Fry the panko-crusted tofu cutlets for 2-3 minutes per side until deep golden brown and crispy. Drain on a wire rack or paper towels.
- Slice each katsu cutlet into strips. Serve 2 cutlets per person over rice, spooning the curry sauce generously over and around the katsu.
Boost Your Protein
- Add a soft-boiled egg on the side for an extra 6g protein.
- Mix 2 tbsp of nutritional yeast into the panko coating for an extra 2g protein per serving.
- Serve with a side of steamed edamame for an extra 9g protein.
Ingredient Substitutions
- No panko breadcrumbs? Use crushed cornflakes or regular breadcrumbs.
- No Yukon Gold potato? Use sweet potato or russet potato.
- No curry powder? Use garam masala plus a pinch of turmeric and cumin.
- Swap butter for coconut oil to make it dairy-free.
