Tofu Katsu Curry with Gluten Free Panko
Crisp golden tofu cutlets on sticky rice under a glossy, mild Japanese curry sauce, vegan and gluten free.
Made with Japanese curry roux. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £3.55 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash the rice in cold water until it runs almost clear. Put it in a pan with 450 ml water, bring to the boil, cover and cook on the lowest heat for 12 minutes. Turn off the heat and leave covered for 10 minutes.
12 min - 2
Wrap the tofu in a clean tea towel, put a heavy pan on top and press for 20 minutes. Cut into 8 slabs about 1.5 cm thick and pat dry. Sprinkle with the salt.
20 min - 3
Warm your ready made Japanese curry roux (see the base recipe) in a pan over a low heat, loosening with a splash of water if it has set. Keep it hot, stirring now and then.
- 4
Whisk the cornflour and soya milk into a thin batter in a shallow dish. Put the breadcrumbs in a second dish. Dip each slab in the batter, then press firmly into the crumbs on both sides.
- 5
Heat the oil in a large frying pan over a medium heat. Fry the tofu for 3 to 4 minutes on each side, in two batches, until deep golden and crisp. Drain on kitchen paper.
8 min - 6
Spoon the rice into bowls, slice each tofu slab into strips and lay on top. Ladle over the hot curry sauce and scatter with spring onion. Serve with the cucumber on the side.
Tips
- Press the tofu well. Wet tofu steams inside the crumbs and the coating turns soft instead of crisp.
- Spoon the sauce beside the cutlet as well as over the rice, so the crumb stays crunchy for the first bites.
- Use extra firm tofu if you can find it. It holds together better when you dip and fry.
- A little chilli oil or a pinch of cayenne stirred into the sauce adds heat without changing the flavour.
Storing and freezing
The fried tofu is best eaten straight away. Keep leftover curry sauce and rice separately in the fridge for up to 3 days and reheat the sauce until steaming hot all the way through.
Questions
Is tofu katsu curry vegan and gluten free?
Yes, as written. The tofu is coated with a cornflour and soya milk batter and gluten free breadcrumbs, and the sauce is vegan and gluten free. Check the labels on the breadcrumbs and soya milk.
Can I bake the tofu instead of frying?
Yes. Spray the coated slabs with oil and bake at 220C for 20 to 25 minutes, turning once. They will be less golden and a bit drier than shallow fried tofu but still crunchy.
What can I use if I cannot find gluten free panko?
Any gluten free breadcrumbs work. For extra crunch, toast them in a dry pan for 2 minutes first, or crush plain gluten free cornflakes and use those.
More made with japanese curry roux
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.