Crispy Tofu and Pumpkin Katsu Curry: A Texture Adventure

Pumpkin katsu curry is ideal for the fall, but it’s versatile enough to be enjoyed year-round. Its unique balance of sweet, savory, and subtly spicy flavors highlights the best of Asian cuisine. Each element—crispy tofu, creamy curry, and tender broccolini—holds its own while also contributing to a cohesive experience.

When it comes to Asian food, one of its defining strengths is the delightful interplay of textures—crunchy, tender, velvety, and everything in between. Asian cuisine has a way of bringing ingredients together, elevating each component to create a multi-sensory experience. One dish that exemplifies this beautifully is crispy tofu with pumpkin katsu curry. This recipe is more than just a meal; it’s a journey through textures and flavors, from the golden, crispy tofu to the rich, creamy curry with a hint of pumpkin sweetness. When served with broccolini, perfectly tender with a slight bite, this dish becomes a feast for the eyes and the palate.

This version swaps the cutlet for crispy tofu and adds pumpkin, which adds a touch of sweetness and earthiness. The pumpkin blends seamlessly with traditional curry spices, creating a rich, comforting, and velvety-smooth sauce.

Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 4-5

Ingredients

• Firm tofu (drained and pressed) 1 block
• All-purpose flour ½ cup
• Water ½ cup
• Panko breadcrumbs 1 cup
• Salt and pepper to taste
• Oil (for frying)   + extra
• Onion (diced) 1
• Garlic cloves, minced 2-3
• Ginger (grated) 1 tbsp
• Pumpkin puree (fresh or canned) 1 cup
• Vegetable broth 11/2 cups
• Curry powder 1 tbsp
• Soy sauce 1 tbsp
• Sugar or honey (optional, for sweetness) 1 tbsp
• Coconut milk or cream (optional for extra richness) ¼ cup
• Broccolini 1 bunch
• Sesame oil (optional) a drizzle
• Sesame seeds garnish
• Spring onions (optional) garnish

Method

1. Cut the pressed tofu into thick slices or as desired, depending on your preference.
2. In a bowl, mix the flour with water to create a batter. Season with a pinch of salt and pepper.
3. Dip each tofu piece into the batter, then coat with panko breadcrumbs, pressing gently to adhere the crumbs.
4. Heat oil in a frying pan over medium-high heat. Fry the tofu pieces until golden and crispy on each side, about 2-3 minutes per side. Set aside on paper towels to drain excess oil.
5. Heat oil in a saucepan over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
6. Add the garlic and ginger, sautéing for another 1-2 minutes until fragrant.
7. Stir in the curry powder and cook for 1 minute to toast the spices.
8. Add the pumpkin puree and vegetable broth, stirring to combine. Bring to a simmer and let it cook for 10 minutes until the sauce thickens slightly.
9. Stir in the soy sauce, sugar (if using), and coconut milk or cream. Season with salt and pepper to taste. Adjust the consistency with more broth or water if the sauce is too thick. Blend it when cooled to get a rich silky sauce. Otherwise, you may leave it as such.
10. Bring a pot of salted water to a boil. Add the broccolini and blanch for 2-3 minutes until bright green and tender-crisp. Drain and season with salt, pepper, and a drizzle oil if desired.
11. Spoon a generous portion of the pumpkin katsu curry onto each plate.
12. Top with the crispy tofu and arrange the broccolini on the side.
13. Garnish with sesame seeds or chopped green onions for a bit of extra flair.