{"id":"3a8d46ad-2e11-40c7-b09c-020427524034","url":"https://recipestripper.com/recipes/3a8d46ad-2e11-40c7-b09c-020427524034","source_url":"https://www.delish.com/cooking/recipe-ideas/a36973267/tofu-katsu-curry-recipe/","title":"Tofu Katsu Curry","description":"This hearty Japanese dinner comes complete with crispy sesame-panko-crusted tofu, tender vegetables, and a rich and flavorful curry sauce.","servings":3,"servings_text":"3 serving(s)","prep_time":"PT0S","cook_time":"PT0S","total_time":"PT1H20M","ingredients":[{"text":"2 tbsp. extra-virgin olive oil","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp"},{"text":"2 tbsp. all-purpose flour","item":"all-purpose flour","quantity":2,"unit":"tbsp"},{"text":"2 tbsp. curry powder","item":"curry powder","quantity":2,"unit":"tbsp"},{"text":"1 tsp. garam masala","item":"garam masala","quantity":1,"unit":"tsp"},{"text":"1 tsp. coriander powder","item":"coriander powder","quantity":1,"unit":"tsp"},{"text":"1/4 tsp. cayenne (optional)","item":"cayenne","quantity":0.25,"unit":"tsp","preparation":"optional"},{"text":"2 tbsp. extra-virgin olive oil, divided","item":"extra-virgin olive oil","quantity":2,"unit":"tbsp","preparation":"divided"},{"text":"8 oz. baby bella mushrooms, halved","item":"baby bella mushrooms","quantity":8,"unit":"oz","preparation":"halved"},{"text":"Kosher salt","item":"Kosher salt"},{"text":"1 small yellow onion","item":"small yellow onion","quantity":1},{"text":"1 inch fresh ginger, peeled and thinly sliced","item":"inch fresh ginger","quantity":1,"preparation":"peeled and thinly sliced"},{"text":"2 c. low-sodium vegetable broth or water","item":"low-sodium vegetable broth or water","quantity":2,"unit":"cup"},{"text":"1 russet potato, peeled and cut into sixths","item":"russet potato","quantity":1,"preparation":"peeled and cut into sixths"},{"text":"1 large carrot, cut into irregular chunks","item":"large carrot, cut into irregular chunks","quantity":1},{"text":"1 medium Fuji apple, peeled and grated","item":"medium Fuji apple","quantity":1,"preparation":"peeled and grated"},{"text":"2 small Roma tomatoes, chopped into large pieces","item":"small Roma tomatoes","quantity":2,"preparation":"chopped into large pieces"},{"text":"Soy sauce, as needed","item":"Soy sauce, as needed"},{"text":"1 (14-ounce) block firm tofu, frozen in package for 24 hours and defrosted","item":"(14-ounce) block firm tofu, frozen in package for 24 hours and defrosted","quantity":1},{"text":"2/3 c. all-purpose flour","item":"all-purpose flour","quantity":0.6666666666666666,"unit":"cup"},{"text":"2/3 c. non-dairy milk","item":"non-dairy milk","quantity":0.6666666666666666,"unit":"cup"},{"text":"3/4 c. panko bread crumbs","item":"panko bread crumbs","quantity":0.75,"unit":"cup"},{"text":"1 tbsp. Dijon mustard","item":"Dijon mustard","quantity":1,"unit":"tbsp"},{"text":"3 tbsp. sesame seeds","item":"sesame seeds","quantity":3,"unit":"tbsp"},{"text":"Vegetable oil, for frying","item":"Vegetable oil, for frying"},{"text":"Cooked rice, for serving","item":"Cooked rice, for serving"}],"instructions":[{"number":1,"text":"Make curry roux: In a small saucepan, heat 2 tablespoons olive oil over medium heat. Add flour gradually, whisking to combine. Continue cooking, whisking constantly, until golden and fragrant, 1 to 2 minutes. Stir in spices and cook, stirring, until very fragrant, 30 seconds to 1 minute. (Mixture should be texture of wet sand.)  Carefully transfer to a small bowl while you prepare vegetables.","section":"For Curry"},{"number":2,"text":"Sauté mushrooms: In a large skillet over medium heat, heat 1 tablespoon olive oil. Add mushrooms and arrange in a single layer, cut side down. Cook undisturbed until cut sides are golden, about 4 minutes. Stir, season with salt, and cook 3 to 4 minutes more. Remove from heat.","section":"For Curry"},{"number":3,"text":"Cut onion in half root to tip then cut each half into 4 thick slices, removing tip and root. Heat remaining tablespoon olive oil in a large pot over medium heat. Add onion, season with salt, and cook, stirring occasionally, until onions have softened slightly and are turning golden at edges, 4 minutes. Add ginger and cook until fragrant, 1 minute more.","section":"For Curry"},{"number":4,"text":"To onions, add broth and a big pinch of salt. Bring to a boil, scraping up any brown bits with a wooden spoon. Reduce heat to a simmer.  Transfer about 1/2 cup cooking liquid to a small bowl and whisk in about a quarter of the curry roux. Return mixture to pot and stir to combine. Repeat 3 more times until all of the roux is dissolved into the pot. Add potato and simmer, partially covered, about 5 minutes.","section":"For Curry"},{"number":5,"text":"Add carrots and half the grated apple. (The vegetables should just be covered with liquid; add more water as necessary.) Return to a simmer and cook, partially covered, until carrots and potatoes are just tender, 8 to 10 minutes.","section":"For Curry"},{"number":6,"text":"Stir in cooked mushrooms, tomatoes, and remaining apple then season to taste with soy sauce.","section":"For Curry"},{"number":7,"text":"On a cutting board, sandwich tofu between doubled layers of paper towels and press down slowly with a flat-bottomed pan or second cutting board to remove moisture without cracking block.","section":"For tofu katsu"},{"number":8,"text":"Discard paper towel and stand tofu up on its short, small side. Cut tofu into thirds, into 3 thinner rectangles. Season each slice on all sides with salt.","section":"For tofu katsu"},{"number":9,"text":"Make breading station: Add flour to one shallow bowl, nondairy milk to another shallow bowl, and panko to a third. Whisk mustard into bowl with milk and sesame seeds into bowl with panko. Line a baking sheet with paper towels and fit with a rack.","section":"For tofu katsu"},{"number":10,"text":"Work with one piece of tofu at a time, dredge tofu in flour, shaking off excess. Add the tofu to the milk mixture, then return it to the flour. Dip back in the milk, and finally into the panko mixture, pressing with your fingers to help crumbs adhere. Transfer breaded tofu to prepared rack and repeat with remaining pieces.","section":"For tofu katsu"},{"number":11,"text":"Heat about ½ inch vegetable oil in a large skillet over medium-high heat. The oil is ready when a piece of panko bubbles immediately when added to oil. Add the tofu to the hot oil and cook until golden on underside, 4 to 6 minutes. Flip and cook until golden on other side, 4 to 6 minutes more. Transfer to cooling rack and season with salt.","section":"For tofu katsu"},{"number":12,"text":"Serve tofu, sliced, over rice and curry.","section":"For tofu katsu"}],"date_published":"2026-10-30T16:35:30.484157+00:00","date_modified":"2026-10-30T16:35:30.484157+00:00"}