Food, culture, and history are closely intertwined, and one of the things I love most about cooking is seeing how a dish from one locale can be tweaked and transformed to create something entirely different in another place. Curry is a great example—it’s a dish that originated in India (see: Aloo Gobi Masala), but you’ll find spins on it throughout Southeast Asia (like Thai Red Curry), here in the Caribbean, and even in Europe. One of the most unique forms of curry I’ve tried is Japanese katsu curry.
What Is Katsu Curry?
Katsu curry can be traced back to Meiji-era Japan, when English merchants brought Indian curry powder to Japanese port cities as they passed through. It’s thick and stew-like, with a combination of sweet and savory flavors, and it’s usually served with a fried panko-coated pork cutlet (or katsu) on top, along with white rice. This vegan katsu curry has all of the flavor of the original, but instead of being served with a pork cutlet, it’s topped with a crispy slab of tofu.
Notes on Ingredients
Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.
Firm tofu – Learn more: How To Cook Tofu 101 + Best Tips on Making the Most Delicious TofuVegan butter or oil – You can use homemade vegan butter or store-bought.Yellow onionPotatoCarrotsGarlic Curry powder or Japanese curry cubes – I really recommend the Japanese curry cubes for added thickness and deeper more authentic flavour,WaterGround black pepperKetchup – This is optional, but it will add that signature sweetness that katsu curry is known for.Soy sauce or sea salt – For seasoning.Panko breadcrumbsFlourVegan milk – Use an unsweetened, unflavored variety.White riceSesame seedsScallions
What Is the Difference Between Japanese Curry Powder and Indian Curry Powder?
Japanese curry powder has a more mild, umami flavour than Indian curry powder, which is full of bold spices. Japanese curry powder typically contains turmeric, coriander, fenugreek, cumin, pepper, cinnamon, star anise, and cloves, among other ingredients. The most well-known brand of Japanese curry powder is S&B, which you can purchase online or in many Asian grocery stores.
How to Make Vegan Katsu Curry
Ready for the coziest curry you’ve ever had? Here’s how to make katsu curry with tofu! Sauté the onion. Heat the butter or oil in a pan set over medium heat. Add the onions and cook for about 5 minutes, or until they’re softened and translucent. Add the veggies. Stir in the potato, carrots, and garlic. Cook for 5 minutes, then stir in the curry powder. (If you’re using curry cubes, hold off! You’ll add those in the next step.) Simmer. Pour the water into the curry and add the curry cubes, black pepper, and ketchup. Bring the mixture to a boil, then reduce to a simmer over medium-low heat. Cook for 15 to 20 minutes with the lid off, or until the vegetables are tender and the curry cubes are dissolved. Finish the curry. Stir and add more water to thin out the sauce (note that katsu curry should have a nice, thick sauce, so you don’t want to thin it too much), then taste and adjust the seasonings as desired.
Make the tofu:
Create a dredging station. Whisk the flour and milk in one wide shallow bowl, and pour the panko into a second bowl; season the panko with salt and pepper. Dredge the tofu. Cut the tofu into two pieces. Dip it in the milk mixture, then press it into the panko, making sure it’s well-coated on all sides. Pan-fry the tofu cutlets. Heat 2 to 4 tablespoons of oil in a pan set over medium-high heat. Add the tofu cutlets and fry them until they’re nicely browned, about 2 to 3 minutes on each side. Transfer the tofu to a paper towel to absorb any excess oil. Assemble. Slice the tofu into strips. Add rice to one half of the bowl, and fill the other half with the curry. Top this with the sliced tofu and garnish with sesame seeds and scallions.
What Is Traditionally Served With Katsu Curry?
Shredded cabbage, short-grain white rice, and tonkatsu sauce are the traditional pairings with katsu curry. Tonkatsu sauce is often vegan, as it’s usually made with a combination of vinegar and fruit and vegetable purees, so if you want to give that a try, go for it!
Tips for Success
These hints and tips will help you make perfect vegan katsu curry—and give you ideas for making it your own!
Use Japanese curry powder. While you can use Indian curry powder in this recipe, I highly suggest using Japanese curry powder. Swap out the protein. A seitan “chicken” cutlet can be used instead of tofu if you’d like. You won’t need to press it, but you’ll still bread it, pan-fry it, and slice it.Switch things up. Diced mangoes and apples can be added to katsu curry to play up its sweetness. For a subtle heat, add minced or sliced ginger root, and for a bit of a crunch, serve your curry bowls with a handful of thinly sliced raw cabbage.
How to Store and Reheat Leftovers
While the curry itself stores and reheats beautifully, the tofu cutlets in this recipe are best eaten fresh, when they’re perfectly crispy. If you need to store leftovers, I suggest keeping the tofu and curry in separate containers (or in a storage container with separate compartments) to keep the cutlets from getting soggy. The curry can be reheated in the microwave or on the stovetop. The tofu can also be microwaved, but the best way to restore some its crispiness is to pan-fry it in a splash of oil or warm it up in a 350ºF oven.
Can This Recipe Be Frozen?
I don’t recommend freezing the tofu, but the curry can be frozen in an airtight storage container for up to 3 months. You can reheat it from frozen, or let it thaw in the refrigerator before reheating. Enjoy friends! If you make this vegan katsu curry recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
