Katsu Curry Tofu Tenders 🍛

The other day I realized something so seemingly obvious that had never once crossed my mind: “Why hasn’t anyone made a katsu curry where the curry is the dipping sauce and the fried protein is essentially a handheld vessel for dipping in the curry??” And so a recipe was born.

Y’all - THESE ARE AMAZING. As much as I obsess over tofu and cook with it on a weekly, if not daily, basis, I am constantly surprised by it’s versatility in conveying flavors and textures that are remarkably uncanny to foods like chicken and meat (but, of course, without the animal harm). This tofu is absolutely perfect. Crispy, shattering cornflake crust, juicy, savory, tender interior, and when paired with the curry dipping sauce, it is a delightfully satisfying food experience.

I’m not hip to all the different versions and brands of Japanese curry, but if making this recipe, I highly, HIGHLY recommend getting your hands on the one and only S&B Golden Curry. I found mine at a local asian grocery store, but you can also find it on the interwebs.

Let’s get right into it:

FULL RECIPE

Katsu Curry Tofu Tenders 🍛