Vegan Tofu Katsu Curry (How to Use Japanese Curry Packet)

Last Updated on October 5, 2023

This Vegan Tofu Katsu Curry, I’d say that you must be very familiar with the flavor and taste from Japanese restaurants or Asian takeout. It’s surprisingly easy to make your own at home.

vegan japanese curry

You probably don’t know that Japanese Katsu Curry is indeed the real “Curry in a Hurry! ” Today I gonna show you how to use Japanese curry packets to make restaurant-style Japanese comfort food at home.

Japanese curry is in a thick carrot and potato-based curry sauce served with fluffy rice or even coconut rice. By adding some grated apple, minced garlic, and ginger to the store-bought Japanese curry roux cubes( you can choose hot, medium hot, or mild as you like.) A very simple dish, but with full-blown flavor!

Moreover, it tastes so good for something that quick, you will be amazed!

What is Japanese Katsu Curry( Japanese Golden Curry)

Katsu Curry(カツカレー) is a crispy fried cutlet of meat or seafood made with flaky Japanese panko breadcrumbs. For the vegan version, I opt for tofu steaks. Most katsu recipes are dredged in flour then dipped in egg wash before being coated in panko crumbs. Here I use Vegan mayonnaise as a substitute for egg wash. Check here for how to make Crispy Panko-Crusted Tofu Steak.

So, what’s Japanese curry?

In general, curry sauce in Japanese home cooking is most commonly made from instant curry roux, which is available in block and powder forms, and contains curry powder, flour, oil, and various flavorings. Also, there are curry powders specially formulated to create the “Japanese curry” taste such as Mcdonelles curry sauce. Vacuum-sealed curry sauce, prepared by heating the retort pouch in hot water or the microwave, is also popular.

There are various brands of Japanese curry roux blocks on the market, just need to make sure they are vegan-friendly before purchasing. In fact, the wide variety and availability of instant curry roux, has made curry rice very popular, as it’s very easy to make compared to many other dishes.

Ummm…about the taste- Japanese curry is usually sweet, unlike Thai or Indian curry. In a thick and umami brown sauce, the texture is much richer than Thai or Indian curry, and its flavor is a mix of warm, comforting tastes.

As for the curry sauce, I am using a store-bought S&B Golden curry roux. Customize the curry sauce with additional seasonings and aromatics.

Ingredients for Tofu Katsu Curry

• Japanese instant curry roux– I use S&B golden curry roux, there are more options on the market as listed above.

• Vegetable Stock and Water– store-bought vegetable stock or you can make your own if you like, check here How to make Asian-Style Vegetable Stock, if you wanna use all water for this recipe, it’s also ok.

• Brown Onion, Potato, and Carrot– cut into large dices for stewing. ( approx. 2x2cm)

• Minced Garlic– fresh garlic

• Minced Ginger– fresh ginger

• Light Soy Sauce– L.K.K. Soy Sauce is my first choice for the best result guaranteed!

• Sweet Apple– Fuji, Pink Lady…etc., not Granny Smith.

• Maple Syrup– as a substitute for honey.

• Cocoa Powder– unsweetened cocoa powder, it gives the curry a darker brown color and also slight bitterness.

P.S. Due to there will be too many ingredients, so I wrote another post just for the Tofu Katsu. Click the link for how to make Crispy Panko-Crusted Tofu Steak.

How to make Japanese Curry( Curry Katsu)

1. Heat up cooking oil in a heavy-based pot on medium-high heat in a heavy-based pot, add diced brown onion in and saute until they are softened.
2. Place diced potato and carrot into the pot, followed by vegetable stock and water according to the recipe.
3. Then add minced garlic, minced ginger, light soy sauce, maple syrup, and 1/2 grated apple.
4. Add salt and black pepper, then turn the heat down to medium-low. Put the lid on, let it simmer for 30 minutes.
5. While it is simmering, we prepare curry mix. Simply cut the curry block into small pieces, and place them in a mixing bowl. By using a whisk, stir and mix curry roux with hot boil water according to the ratio in the recipe, until it becomes a smooth paste.
6. After 30 minutes, open the lid and check if potato and carrot are cooked. If yes, stir in curry paste gradually and also add cocoa powder. Once the sauce is thickened, it’s time to serve!

In terms of the rice, I used Jasmine rice (my favorite brand is Golden Phoenix Pure Jasmine Rice, I personally think this brand tastes the best!) but you could also use short-grain rice, brown rice, quinoa, or even cauliflower rice for something lighter and low carb, it’s totally up to you!

More Japanese Recipes You’ll Love

• Vegan Sushi
• Easy Vegan Ramen
• Vegan Yakisoba
• Vegan Yaki Udon
• Vegan Zaru Soba
• Japanese Tofu Katsu Curry
• Vegan Seaweed Salad

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