Tofu katsu curry

Tofu katsu curry

  • serves 4
  • Easy

A clever veggie version of a Japanese curry classic, made by coating slabs of tofu with breadcrumbs, baking them, and serving with a curried carrot, ginger and honey sauce


Try our vegan katsu curry recipe. To make this recipe vegan, swap the honey for maple or agave syrup. We have a classic katsu curry to try, too.

For more veggie options, check out our vegetarian curry, vegetarian chilli, vegetarian paella and other vegetarian recipes.



  • plain flour 2 tbsp, well seasoned
  • coconut yogurt 4 tbsp
  • panko breadcrumbs 125g
  • firm tofu 2 x 280g blocks, each cut into 4
  • spray oil
  • jasmine rice 140g
  • cucumber ½, peeled into ribbons
  • carrot 1, peeled into ribbons
  • radishes a handful, thinly sliced
  • rice vinegar 2 tbsp


  • vegetable oil 2 tsp
  • onion ½, finely chopped
  • carrot ½ large, sliced
  • ginger a thumb-sized piece, grated
  • garlic 2 cloves, crushed
  • plain flour 1 ½ tbsp
  • medium curry powder 1 tbsp
  • vegetable stock 500ml
  • soy sauce 1 tbsp
  • runny honey or agave syrup ½ tsp


  • Step 1

    For the sauce, heat the vegetable oil in a pan and cook the onion, carrot and a pinch of salt for 10 minutes until the onion is soft. Add the ginger and garlic, and cook for a few minutes before tipping in the flour and curry powder. Cook for another 2 minutes, stirring constantly. Gradually add the vegetable stock while stirring until you have a smooth sauce. Simmer for 15 minutes until thickened, then add the soy and honey, and use a hand blender to whizz until smooth. Keep warm.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Put the seasoned flour onto a plate, with the yogurt on another and the breadcrumbs on a third. Roll the tofu pieces first in the flour, then coat thoroughly in the yogurt and finally coat fully in the breadcrumbs.

  • Step 3

    Put the tofu onto a rack above a baking tray and spray each piece with oil. Bake for 20-25 minutes or until golden and crisp.

  • Step 4

    Put the jasmine rice into a pan with 280ml of water and a pinch of salt. Bring to the boil, turn the heat to low, cover with a lid and cook gently for 10 minutes, then leave to steam with the lid on for 10 minutes.

  • Step 5

    Tip the cucumber, carrot and radishes into a bowl, add the rice vinegar and a pinch of salt and toss well.

  • Step 6

    Divide the rice between plates and top with the tofu, some pickles and finally the sauce.

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Nutritional Information

  • Kcals 548
  • Fat 13.8g
  • Saturates 5.2g
  • Carbs 80.8g
  • Sugars 10g
  • Fibre 6g
  • Protein 22.2g
  • Salt 1.5g