Tofu Katsu Curry - with cups & ounces
Our tofu katsu curry recipe written for US kitchens - cup and ounce measurements, °F oven temperatures, and American ingredient names you'll find at Whole Foods, Trader Joe's, Sprouts or your local farmers' market.
Cooking in the UK instead?
View the UK metric version of this recipe.
Ingredients - Serves 2
Prep 15 minutes · Cook 25 minutes
| 10.6 oz (300 g) | extra-firm tofu, pressed, cut into 4 slabs |
| 2.1 oz (60 g) | all-purpose flour |
| 5.1 fl oz (150 ml) | unsweetened soy milk |
| 1 tbsp | Dijon mustard |
| 4.2 oz (120 g) | panko breadcrumbs |
| 2 fl oz (60 ml) | canola oil, for frying |
| 1 | onion, diced |
| 2 | carrots, diced |
| 3 | garlic cloves, minced |
| 0.7 oz (20 g) | fresh ginger, grated |
| 2 tbsp | all-purpose flour |
| 1 tbsp | mild curry powder |
| 1 tsp | garam masala |
| 2.08 cups (500 ml) | vegetable stock |
| 1 tbsp | soy sauce or tamari |
| 1 tbsp | maple syrup |
| 1 tsp | rice vinegar |
| 7.1 oz (200 g) | jasmine rice, to serve |
Method
American cooking note
US ovens run hotter than UK ovens of the same nominal setting - start checking 5 minutes early. Brand-wise, Califia Farms or Oatly Barista are the closest US matches for the cream-style milks used in the original recipe.
Want to cook like this every week?
This recipe is from our free vegan recipe library. For step-by-step videos that teach you the technique behind dishes like this - knife skills, building flavour, sauces, doughs - explore our Cook Like A Pro course.
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