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Golden tofu katsu curry

Prep Time:

30 Minutes

Cook Time:

25 Minutes


2 Servings



About the Recipe

Tofu katsu is my go to curry when I am in the mood for something a little less calorific but warming and nourishing. The tofu katsu are simple to prepare and quicker to make than a meat katsu. Don't try to batch make tofu katsu and freeze some though - tofu doesn't respond well to freezing.


1 packet of firm tofu, (approx. 350g) 

40g plain flour

80ml water

70g panko breadcrumbs

veg oil for frying and deepfrying

1/2 onion

1 clove garlic

6 baby corn

80g green beans

300ml water

2  Golden curry cubes

1 tsp soy sauce

1/2 tbsp tomato ketchup



first, drain the excess water from the tofu on kitchen paper for 10 mins or so, then cut into 12 pieces

to make the curry sauce: 

slice the onion and mince the garlic

halve the baby corn diagonally and trim the green beans & cut in half

heat 1 tbsp of veg oil in a pan, add the chopped garlic & onion and fry for 1 min 

next add the baby corn & green beans and fry for 1 min

add the water, curry cubes, soy sauce & ketchup, bring to the boil & simmer for 10 mins while stirring

to make the tofu katsu:

mix the plain flour with the water in a bowl

dip the tofu pieces into the flour mixture, then coat in the panko breadcrumbs and make 12 tofu mini- katsu

fill a pan with 1-2 cm of vegetable oil, heat to 170’C / 325F

fry the tofu mini-katsu until light golden brown, turning partway through frying

when golden brown, rest the mini-katsu on kitchen paper

serve with rice, ladling the curry over the tofu katsu

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