Bowl of Tofu Katsu Curry with rice
WRITTEN BY
SERVES:
4
Prep Time:
25 minutes
Cook Time:
30 minutes

This Crispy Tofu Katsu Curry with Daikon brings a deliciously crunchy twist to the classic crowd pleasing Katsu. Packed with flavour, the curry sauce is loaded with tender potato, sweet carrots, and cubes of daikon—a mild radish with a hint of peppery sweetness that’s widely used in Asian cuisine.

Daikon adds a mild sweetness that balances the richness of the curry, making each spoonful satisfying and fresh. Perfect for anyone seeking a tofu curry that’s hearty, comforting, and layered with texture, this dish is served alongside fluffy rice, offering a balanced, plant-based meal.

INGREDIENTS:

  • 3 shallots or 1 large brown onion, roughly chopped
  • 250g daikon, cubed (no need to peel, just scrub clean!)
  • 250g carrots, cubed (no need to peel, just scrub clean!)
  • 250g potatoes, cubed 
  • 2 Tbsp vegetable oil
  • 1 litre water (1,000g)
  • 3 Japanese curry cubes
  • Salt and pepper, to taste
  • 280g short-grain rice

CRISPY TOFU:

  • 2 blocks firm tofu
  • 4 Tbsp plain flour
  • 100ml plant-based milk
  • 1.5 cups panko breadcrumbs
  • Salt and pepper
  • 2 Tbsp vegetable oil for cooking

INSTRUCTIONS:

  1. In a large pot, heat 2 Tbsp oil. Add chopped shallots (or onion) and sauté until they start browning at the edges.
  2. Add cubed carrot, daikon, and potato. Sauté for 5-6 minutes until the vegetables begin to soften.
  3. Pour in the water, increase the heat, and bring to a boil. Add the Japanese curry cubes, stirring until dissolved. Reduce heat to medium and simmer for 15-20 minutes, until the sauce thickens and vegetables are tender.
  4. Cook rice according to packet instructions.
  5. To prepare the crispy tofu: Press the tofu by placing it between two plates to press out excess water. Slice each block in half through the middle. Season both sides with salt and pepper.
  6. Set up three bowls: one with flour seasoned with salt and pepper, another with plant-based milk, and the third with panko breadcrumbs.
  7. Coat each piece of tofu by dipping it in flour, then milk, and finally panko, ensuring an even crumb.
  8. Heat a large frying pan with 2 Tbsp oil, cooking the tofu for 3-4 minutes on each side until golden brown. 
  9. To serve, add a scoop of rice to each bowl, ladle the curry beside it and place crispy tofu on top for a deliciously crunchy finish.

Note you could also use crumbed chicken, but please note cooking times will vary.

wonkybox

Crispy Tofu Katsu Curry with Daikon

This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.
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