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close-up image of Japanese tofu curry in a black bowl

Japanese Tofu Curry

An easy and quick curry loaded with warm ginger and spiced flavour, this Japanese Tofu Curry is a balanced bowl of goodness.
Course Main Course
Cuisine Japanese/Vegan
Keyword Tofu Curry
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 serves
Calories 448kcal



  • 2 tbsp vegetable oil or a neutral flavoured oil
  • 1 brown onion finely sliced
  • 1 tsp fresh grated ginger
  • 2 garlic cloves minced
  • 1 tsp curry powder
  • 2 tsp plain flour (I use spelt because that's what we keep in the pantry)
  • 1 ½ cups vegetable stock
  • 3 tbsp tamari
  • 1 ½ tbsp rice syrup or honey
  • 1 tsp rice vinegar
  • 1 tsp garam masala
  • 300 grams medium to firm Momen tofu
  • ¼ cup soy or almond milk
  • 2 tbsp flour
  • cup panko crumbs vegan
  • 4 tbsp vegetable oil to shallow fry
  • 2 cups steamed rice
  • 1 scallion sliced in to rounds to serve
  • 1 carrot peeled and julienned


  • To make the curry sauce, heat the vegetable oil in a pan over medium-high heat.
  • Add the onion, ginger and garlic and sauté until tender, around 3 minutes.
  • Add curry powder and stir until fragrant.
  • Stir in flour and cook for 1 and a half minutes.
  • Slowly whisk in the stock, add the soy sauce and rice syrup and simmer stirring occasionally for 10 minutes or until sauce thickens.
  • Stir in rice vinegar and garam masala and keep warm.
  • To make the crispy tofu, pop the tofu out on to a kitchen towel to drain for 10 minutes.
  • Slice tofu block in to 1cm (approx 1/2 inch) thick slices.
  • Put flour on a plate, the milk in a medium bowl and the Panko crumbs on another plate. Sit them beside each other with a large plate at the end to put the finished crumbed tofu.
  • Roll each slice of the tofu in the flour, then the milk and finally roll in the crumbs.
  • Heat enough oil to fill a fry pan 1/2 inch. Test heat by flicking some cold water in, if it sizzles, it's ready.
  • Shallow fry the tofu for around 2 minutes on each side or until golden. Place on kitchen paper to drain.
  • To serve, place a few good spoons of steamed rice on to a plate or in a bowl, place the crumbed tofu around and spoon a curry sauce over. Serve with fresh shallots and carrot


Serving: 1bowl | Calories: 448kcal | Carbohydrates: 44g | Protein: 13g | Fat: 25g | Saturated Fat: 18g | Sodium: 1170mg | Potassium: 176mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2823IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 2mg