A zoomed in image of a bowl of Tofu Catsu Curry.

Tofu Katsu Curry

Our Tofu Katsu Curry is on repeat for our weeknight dinner meal rotation! It is savory, satisfying, and comes together in under 45 minutes.

This vegetarian recipe stars U.S.-grown jasmine rice and comes to us from our friend @thespicyjuju in partnership with USA Rice and feedfeed.

  • Servings
    2
  • Serving Size
    1 bowl
  • Prep Time
    15 min
  • Cook Time
    30 min
  • Total Time
    45 min

Ingredients

Rice

  • 2 cups jasmine rice
  • 2 cups water

Curry Sauce

  • 4 curry blocks, chopped
  • ½ onion, sliced
  • 5 garlic cloves, smashed
  • ⅓ cup carrots
  • 3 cups water

Tofu Katsu

  • 1 block extra firm tofu
  • 1 cup panko
  • 1½ cups all purpose flour
  • 1 egg
  • 1 tbsp garlic salt
  • 1 tsp paprika
  • 2 tsp black pepper
  • 1 cup vegetable oil

Directions

  • Cook rice using package instructions.
  • Mince garlic, slice onions and carrots and saute in a pan with oil. After 3-4 minutes, throw in chopped up curry blocks and add water. Stir until silky smooth.
  • Press tofu with a paper towel with a heavy flat object for at least 30 mins. Cut tofu into ½ inch thick triangular steaks. 
  • Create a dredging station with a beaten egg and seasoned flour and panko. Dip tofu into flour then egg then panko. Fry in vegetable oil until golden and crispy.