Crispy Tofu Katsu Curry with Rice and Pickles

Why You’ll Love This Recipe

• Restaurant-quality comfort food at home: ultra-crispy tofu cutlets with a silky, mellow Japanese curry.
• Balanced flavors: sweet onions, tender carrots and potatoes, and a gentle curry warmth.
• Weeknight-friendly steps: pickles marinate while the curry simmers and tofu fries quickly.
• Easily adaptable: vegan and baked/air-fryer options included.

Grocery List

• Produce: 2 onions, 2 carrots, 2 Yukon Gold potatoes, 2 garlic cloves, 1 piece fresh ginger, 1/2 apple, 2 Persian cucumbers, scallions, optional red onion, optional pickled red ginger
• Dairy: 2 large eggs, 1 tbsp butter (or vegan butter)
• Pantry: Japanese short-grain rice, vegetable broth, Japanese curry roux (mild), all-purpose flour, panko, soy sauce, Worcestershire (vegetarian/vegan if needed), ketchup or tonkatsu sauce, rice vinegar, sugar, neutral oil, kosher salt, black pepper, optional sesame oil and sesame seeds

Full Ingredients

For the Curry

• 2 tbsp neutral oil (canola or grapeseed)
• 1 tbsp unsalted butter (or vegan butter)
• 2 medium yellow onions (about 500 g), thinly sliced
• 2 medium carrots (about 200 g), cut into 1/2-inch chunks
• 2 small Yukon Gold potatoes (about 400 g), peeled and cut into 3/4-inch chunks
• 2 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 4 cups (960 ml) low-sodium vegetable broth
• 4 blocks mild Japanese curry roux (about 100 g total), cut into pieces
• 1 tbsp soy sauce
• 1 tsp Worcestershire sauce
• 1 tbsp ketchup (or tonkatsu sauce)
• 1/2 medium apple, peeled and grated
• Kosher salt and black pepper to taste

For the Tofu Katsu

• 14 oz (400 g) extra-firm tofu, drained and pressed 20 minutes
• 1/2 tsp kosher salt and 1/4 tsp black pepper, for seasoning
• 1/2 cup (65 g) all-purpose flour
• 2 large eggs, beaten with 1 tbsp water
• 2 cups (100 g) panko breadcrumbs
• Optional: 1 tsp garlic powder mixed into panko
• About 2 cups (480 ml) neutral oil for frying

For the Rice

• 2 cups (360 g) Japanese short-grain rice, rinsed well
• 2 1/4 cups (530 ml) water
• Pinch of kosher salt

Quick Cucumber Pickles

• 2 Persian cucumbers (about 200 g), thinly sliced
• 1 tsp kosher salt (for initial salting)
• 1/3 cup (80 ml) rice vinegar
• 1 tbsp granulated sugar
• 1/2 tsp kosher salt
• Optional: 1 tsp toasted sesame seeds, 1/2 tsp sesame oil, a few thin slices of red onion

To Serve

• 2–3 scallions, thinly sliced
• Toasted sesame seeds
• Optional: beni shoga (pickled red ginger), shichimi togarashi

Step-by-Step Instructions

Step 1: Make the quick pickles

Toss the sliced cucumbers with 1 tsp kosher salt and set aside for 10 minutes to draw out excess moisture. In a small bowl, whisk together the rice vinegar, sugar, and 1/2 tsp salt until dissolved (add sesame oil and sesame seeds if using). Gently squeeze and drain the cucumbers, then submerge them in the vinegar mixture. Chill while you cook (20–30 minutes), stirring once or twice.

Step 2: Rinse and cook the rice

Rinse the rice in several changes of cold water until the water runs mostly clear. Drain well and soak in 2 1/4 cups water for 20 minutes. Add a pinch of salt and cook in a rice cooker per the machine’s setting, or on the stovetop: bring to a simmer, cover, reduce heat to low, and cook 12–15 minutes. Remove from heat and steam, covered, 10 minutes. Fluff and keep warm.

Step 3: Build the curry base

Heat the oil and butter in a wide pot over medium heat. Add onions and a pinch of salt; cook, stirring, until golden and soft, 8–10 minutes. Stir in garlic and ginger for 30 seconds until fragrant. Add carrots and potatoes; cook 2 minutes. Pour in the vegetable broth, bring to a boil, then reduce to a lively simmer. Cook uncovered 15 minutes, until the vegetables are tender.

Step 4: Thicken and balance the curry

Turn the heat to low. Stir in the curry roux pieces until fully dissolved and the sauce thickens and turns glossy, 5–8 minutes. Add soy sauce, Worcestershire, ketchup, and grated apple. Taste and adjust seasoning with salt and pepper. Keep the curry warm over very low heat, stirring occasionally.

Step 5: Prep and bread the tofu

While the curry simmers, pat the pressed tofu dry and slice into 4 even slabs. Season both sides with salt and pepper. Set up a breading station: flour in one shallow dish, beaten eggs in a second, and panko (mixed with garlic powder if using) in a third. Dredge each tofu slab in flour (shake off excess), dip in egg, then press firmly into panko to coat all sides. Rest the breaded slabs on a plate 5 minutes so the crumbs adhere.

Step 6: Fry the katsu to golden crisp

Pour about 2 inches of neutral oil into a deep skillet and heat to 350°F/175°C. Fry the tofu in batches without crowding, 2–3 minutes per side, until deeply golden and crisp. Maintain the oil near 350°F by adjusting heat. Transfer to a wire rack set over a sheet pan and sprinkle lightly with salt. For holding, keep warm in a 250°F/120°C oven while you finish the batch.

Step 7: Slice and serve

Slice each tofu cutlet crosswise into 3–4 strips. Spoon rice into shallow bowls, ladle the curry around the rice, and arrange the sliced tofu katsu on top. Garnish with scallions and sesame seeds. Add a small mound of beni shoga and serve the chilled cucumber pickles on the side.

Pro Tips

• Press tofu for at least 20 minutes; for an extra meaty bite, freeze the tofu overnight, thaw, then press before breading.
• Extra-crispy katsu: double-coat by returning the egg-dipped tofu to the panko a second time.
• Oil temperature matters: 350°F/175°C is the sweet spot for crunchy crust without greasy crumbs. Use a thermometer.
• Slice onions thinly and cook until golden to build sweetness and body into the curry.
• Rest fried cutlets on a wire rack, not paper towels, to keep the underside crisp.

Variations

• Vegan: Use 6 tbsp aquafaba or 1/2 cup unsweetened soy milk whisked with 1 tbsp cornstarch in place of eggs; choose vegan butter and vegan-friendly curry roux (or make a simple roux with oil, flour, and curry powder).
• Baked or air-fried katsu: Brush breaded tofu with oil. Bake at 425°F/220°C for 18–22 minutes, flipping halfway; or air-fry at 400°F/200°C for 12–15 minutes until golden.
• Veg-loaded curry: Add sliced mushrooms with the onions, or stir in a cup of frozen peas during the last 3 minutes.

Storage & Make-Ahead

The curry keeps well refrigerated for up to 4 days and freezes for up to 2 months; reheat gently with a splash of water. Tofu katsu is best the day it’s fried but can be recrisped in a 400°F/205°C oven for 10–12 minutes (or 375°F/190°C air fryer for 6–8 minutes). Freeze breaded, uncooked cutlets on a sheet pan, then store in bags for up to 1 month; fry from frozen at 350°F/175°C, adding 1–2 minutes. Cooked rice keeps 2 days refrigerated; reheat with a sprinkle of water. Quick pickles keep 1 week in their brine.

Nutrition (per serving)

Approximate: 800 calories; 26 g fat; 115 g carbohydrates; 22 g protein; 7 g fiber; 1,450 mg sodium. Values will vary with oil absorption, roux brand, and garnish choices.