Katsu Curry Pressure Cooker Style
This comforting Katsu Curry recipe features golden crispy tofu cutlets served with a rich Japanese curry made in a pressure cooker, perfect for easy weeknight dinners.
Equipment
- 1 Mixing bowl for breading station
- 1 Skillet for frying tofu
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 medium onion diced
- 2 medium carrots sliced about 0.5 inch thick
- 2 medium potatoes cubed
- 3 oz Japanese curry roux/paste S&B Golden Curry recommended
- 1 tablespoon extra virgin olive oil
- 18 oz extra firm tofu pressed
- ½ cup all purpose flour
- ½ cup milk soy milk used
- 1 cup panko bread crumbs mixed with garlic powder
- garlic powder a good pinch
- salt and black pepper to taste
- oil for frying sunflower oil used
Instructions
Instructions
- Press the tofu hard first, squeeze out all excess moisture, then slice into cutlet-sized slabs.
- Set up a breading station with three bowls: flour, soy milk, and panko mixed with garlic powder.
- Coat each tofu slice in flour, then soy milk, then press into the panko mixture.
- Heat sunflower oil in a skillet over medium heat. Fry tofu 3–4 minutes each side until golden and crisp. Drain on paper towels.
- In pressure cooker, warm olive oil over medium heat. Add diced onion and cook 5 minutes.
- Add carrots and potatoes and stir 5 minutes. Pour in water until just covering veggies.
- Lock lid, ensure sealing ring in place, bring to pressure. Once float valve rises, cook 8 minutes. Use slow release.
- Turn off heat. Add curry roux and stir until dissolved. Simmer 5 more minutes till thickened.
- Serve curry with crispy tofu katsu and rice if desired.
Notes
To make it vegan, be sure to use soy milk and check that your curry roux is vegan-friendly. Serve with rice for a satisfying full meal.