9 January 2021

Tofu Katsu Curry

Crisp and golden panko-crusted tofu in a creamy and fragrant katsu curry sauce. Check out my latest video below to show you how to make this delicious recipe!

The sauce has those classic katsu flavours of mild curry with fresh ginger and aniseed notes - you roast the veg to char a little before blending it, for extra depth of flavour. The tofu is lightly seasoned, chewy in the middle and a crisp crust from the panko - baked, not fried so it's a little healthier than a classic katsu too - perfect served up with the creamy curry sauce and fluffy rice. 

Tofu works so well in this recipe and it adds plenty of nutrition too - go for the extra/super firm varieties for the best texture! Tofu is full of protein, but also rich in iron, calcium, manganese and copper. The curry also delivers plenty of vitamin A from the carrot and red pepper, needed for healthy vision and the immune system. 

Check out my latest video below - please give it a like and subscribe to my Youtube channel by hovering over the flower icon and clicking subscribe!

If you try any of my recipes please tag me on social media and stories at @euphoricvegan and using the tag #euphoricvegan. 

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Tofu Katsu Curry | Serves: 4 | Time: 50 mins

You'll need

  • Chopping board
  • Knife
  • Blender
  • 2x baking trays
  • Greaseproof paper
  • 3x small bowls
  • Measuring cups & spoons
  • Saucepan



  • 1 white onion
  • 1 red chili
  • 1 carrot
  • 3 cloves garlic
  • 1 cup water
  • 1 tsp medium curry powder
  • 1 tsp Chinese 5 spice
  • 2 tsp vegan bouillon powder 
  • 2-inch piece ginger, peeled and roughly chopped
  • 2 tbsp cornflour
  • Juice 1/2 lime
  • 2 tsp maple syrup
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • Black pepper
  • 1 can coconut milk


  • 1 block extra firm tofu
  • 1/3 cup cornflour
  • 1 tsp Chinese 5 spice 
  • Good pinch salt
  • 1/4 cup soy milk
  • 2/3 cup panko


  • 1 Carrot
  • Red pepper

To serve:

  • Rice 
  • 2 spring onions
  • 1 tbsp black sesame seeds
  • Handful coriander leaves
  • 1 red chilli


  1. Pre-heat the oven to 200°C fan and line a baking tray with greaseproof paper.
  2. Peel and roughly chop the onion and carrot, spread out on the baking tray with the chili and whole garlic cloves. Roast for 20 minutes, then allow to cool slightly. 
  3. Meanwhile, add the cornflour to a bowl and mix with the 5 spice and salt. Add the soy milk to another bowl and the panko to the final bowl. Then slice the tofu block into quarters first, then into pieces roughly 1cm thick. 
  4. Prep a lined baking tray, then bread the tofu. Begin by coating a slice of tofu in the cornflour, then dip in the soy milk and then into the panko. Ensure the tofu is well coated and then place on the baking tray; repeat with the remaining tofu and bake in the oven for 20 mins, until golden and crispy. 
  5. Measure out the remaining sauce ingredients from the water to the black pepper into the blender, with a splash of the coconut milk, peel the garlic and add the slightly cooled roasted veg. Blend until smooth and add to a pan on a medium heat.
  6. Peel and chop the carrots and chop the red pepper into 2cm pieces, add to the sauce and simmer for 10-15 mins, until the sauce has thickened and the carrots softened, stirring often.
  7. Slice the chilies and spring onion for garnish.
  8. Serve up the curry on a base of rice, topped with the sauce and finally the tofu. Sprinkle over the chili, spring onion, coriander and sesame seeds and enjoy!
Cassidy xx