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Tofu Katsu Curry

Our katsu curry sauce is a huge hit with our customers - and is completely vegan!

Try this crispy tofu paired with white rice and our easy to make curry sauce for a delicious twist on the Japanese favourite.

To perfect the texture of this, we recommend freezing the tofu in the pack for a few days before using, this must be fully defrosted before cooking - this drains excess water and leaves air pockets behind.

The tofu must be drained - the excess liquid gently squeezed out before slicing.

We use extra firm tofu in this recipe as we find it mimics the texture of a traditional katsu the most.


1 block extra firm tofu

60g flour

1tbsp cornflour

65g panko breadcrumbs

2tbsp soy sauce


In a bowl, add the flour, cornflour, a pinch of salt and mix well, add around 100ml water, stirring continuously, until a thick batter is formed.

In a separate bowl, add the panko and salt & chilli seasoning, mix till combined.

After pressing for at least 20 minutes, cut the tofu into 4 equal slices and pat dry.

Taking on piece at a time, dip the tofu into the batter mixture and then into the breadcrumb mixture, repeating steps until well coated.

Add the curry sauce to a pan with 600ml cold water, bring to the boil, stirring continuously.

Add the soy sauce and transfer to a pouring jug.

Cook the crispy tofu as preferred, we recommend deep frying, shallow frying or air frying (use a spray oil if using this method) ensure the tofu is golden brown and crispy.

Place on a paper towel to drain excess oil.

Serve on a bed of white rice and top with the curry sauce.

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