Crispy Tofu Katsu Curry with Steamed Rice

Steps

1. Step 1

   Drain the tofu and slice each block horizontally into 2 wide slabs, giving you 4 cutlets. Lay them on a clean kitchen towel or several layers of paper towel, cover with more towel, set a baking sheet on top and weigh it down with a few cans. Let press 30 minutes to squeeze out water.

   30 min, hands-off

   • 2 packages extra-firm tofu (14 oz each)
2. Step 2

   Meanwhile, put the rinsed rice and water in a saucepan. Bring to a boil, then cover, turn the heat to low and cook 15 minutes. Turn off the heat and leave covered until serving.

   15 min, hands-off

   • 1 1/2 cups short-grain white rice
   • 2 1/4 cups water
3. Step 3

   Make the curry roux: melt the butter in a small saucepan over medium-low heat. Whisk in the 1/4 cup flour and cook, whisking, until it smells nutty and turns light peanut-butter brown, 5 to 7 minutes. Whisk in the curry powder and garam masala, cook 30 seconds more, then scrape into a bowl and set aside.

   7 min

   • 4 tbsp unsalted butter
   • 1/4 cup all-purpose flour
   • 2 tbsp curry powder
   • 1 tsp garam masala
4. Step 4

   In a large pot, heat the 1 tbsp oil over medium heat. Add the onion and cook, stirring now and then, until soft and golden at the edges, about 8 minutes. Add the garlic and ginger and cook 1 minute.

   9 min

   • 1 tbsp neutral oil, such as canola
   • 1 large onion
   • 2 cloves garlic
   • 1 tbsp fresh ginger
5. Step 5

   Add the carrots, potato and broth. Bring to a boil, then lower to a simmer and cook until the vegetables are tender, about 15 minutes.

   15 min, hands-off

   • 2 carrots
   • 1 Yukon Gold potato (about 8 oz)
   • 4 cups vegetable broth
6. Step 6

   Whisk the roux into the simmering pot a spoonful at a time until smooth. Stir in the soy sauce, ketchup and honey and simmer 5 minutes, until thick enough to coat a spoon. Season with salt and keep warm over low heat.

   5 min

   • 1 tbsp soy sauce
   • 1 tbsp ketchup
   • 1 tsp honey
   • salt
7. Step 7

   Pat the pressed tofu dry and season both sides with salt and pepper. Set out three shallow dishes: the 1/2 cup flour in one, beaten eggs in the second, panko in the third. Coat each cutlet in flour, then egg, then press firmly into the panko so it sticks all over.

   10 min

   • salt
   • black pepper
   • 1/2 cup all-purpose flour
   • 2 eggs
   • 2 cups panko breadcrumbs
8. Step 8

   Heat the 3/4 cup oil in a large skillet over medium-high until a panko crumb sizzles right away, about 350°F. Fry the cutlets two at a time, 3 to 4 minutes per side, until deep golden and crisp. Drain on a rack or paper towel and sprinkle with a little salt.

   15 min

   • 3/4 cup neutral oil, such as canola
9. Step 9

   Spoon rice onto each plate with a pile of shredded cabbage. Slice each cutlet crosswise into strips, set it alongside the rice and ladle the curry over the rice and tofu. Drizzle the cabbage or cutlets with tonkatsu sauce if you like.

   5 min

   • 3 cups green cabbage
   • 3 tbsp tonkatsu sauce

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026