Katsu Curry Pressure Cooker Style

Why You’ll Love This Recipe

I love this recipe because it balances crispy texture with deep, warming flavor. I like how the pressure cooker speeds up the curry while still giving me tender vegetables and a thick sauce. I also appreciate that it is filling, customizable, and easy to keep fully plant-based.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main ingredients:

• 1 medium onion, diced

• 2 medium carrots, sliced about 0.5 inch thick

• 2 medium potatoes, cubed

• 3 oz Japanese curry roux or paste

• 1 tablespoon extra virgin olive oil

• 18 oz extra firm tofu, pressed

• 1/2 cup all purpose flour

• 1/2 cup soy milk or other milk of choice

• 1 cup panko bread crumbs mixed with garlic powder

• Garlic powder, a good pinch

• Salt and black pepper, to taste

• Oil for frying, such as sunflower oil

Directions

I start by pressing the tofu firmly to remove as much moisture as possible, then slice it into cutlet-sized slabs.

I set up a breading station with three bowls: flour, soy milk, and panko mixed with garlic powder. I coat each tofu slice in flour, dip it into the soy milk, then press it into the panko mixture.

I heat sunflower oil in a skillet over medium heat and fry the tofu for 3 to 4 minutes per side until golden and crisp. I transfer the tofu to paper towels to drain.

In the pressure cooker, I warm the olive oil over medium heat and cook the diced onion for about 5 minutes until softened.

I add the carrots and potatoes, stir for another 5 minutes, then pour in enough water to just cover the vegetables.

I lock the lid, make sure the sealing ring is in place, and bring the cooker to pressure. Once the float valve rises, I cook for 8 minutes using a slow release.

I turn off the heat, add the curry roux, and stir until fully dissolved. I let the curry simmer for another 5 minutes until thickened.

I serve the curry topped with crispy tofu katsu and rice if I want a more filling meal.

Servings and Timing

I get about 5 servings from this recipe.
I spend around 5 minutes prepping and 20 minutes cooking, for a total time of about 25 minutes.

Variations

I sometimes swap tofu for breaded eggplant or mushrooms when I want a different texture. I like adding peas or bell peppers to the curry for extra color. When I want more heat, I stir in chili paste or use a spicier curry roux.

Storage/Reheating

I store the curry and tofu separately in airtight containers in the refrigerator for up to 3 days. I reheat the curry on the stovetop or in the microwave, stirring well. I reheat the tofu in a skillet or oven so it stays crispy.

FAQs

Can I make this recipe fully vegan?

I make sure to use soy milk and a vegan-friendly curry roux to keep the recipe completely plant-based.

Do I need a pressure cooker?

I prefer using one for speed, but I can also simmer the curry on the stovetop until the vegetables are tender.

How do I keep the tofu crispy?

I press the tofu well and avoid overcrowding the pan when frying.

What can I serve with katsu curry?

I usually serve it with steamed rice, but I also enjoy it with noodles or on its own.

Can I freeze the curry?

I freeze the curry without the tofu for up to 2 months and fry fresh tofu when serving.

Conclusion

I enjoy this Katsu Curry Pressure Cooker Style recipe because it delivers comfort food flavors with minimal effort. The combination of crispy tofu and rich curry makes it a satisfying meal that I come back to whenever I want something warm, filling, and reliable.

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