Tofu Katsu Noodles
Vegan Katsu Udon is the ultimate comfort food. Inspired by the classic chicken katsu udon, this version swaps the meat for a crispy tofu cutlet, still providing the crunchy golden goodness but no animal products.
It’s the perfect fusion of chewy udon noodles, delicious savoury curry sauce and crispy katsu fillet. Perfect for when you’re craving a takeout at the weekend or even an impressive weeknight dinner.
The secret to elevating this dish lies in the easy katsu sauce that doesn’t require any blending or fancy ingredients. Everything goes into one pan and simmers away until ready to serve.
Best of all, it’s completely customizable you can bulk it up with veggies, change the protein topping or even eat the curry noodles alone.
So if you're searching for a plant-based alternative to chicken katsu udon or just want a new favorite noodle bowl in your meal rotation, this dish is a must-try.
How to make katsu noodles
- Cook the noodles to packet instuctions
- Simmer the sauce
- Bread the tofu
- Assemble
Reasons you will love these Japanese curry udon noodles
Crispy- The tofu cutlet on top is breadcrumbed and fried to golden perfection that is just delicious dipped in the curry sauce.
Comforting- The rich and slightly sweet Japanese curry sauce paired with the chewy udon noodles is filling and comforting- perfect for a winter night.
Quick & Easy- This recipe can be made in just 30 minutes and is beginner friendly.
Customizable- You can use tofu, tempeh or fake meat for the topping. Thin slices of eggplant will also work breadcrumbed. In addition to that you could add cooked veggies into the sauce giving the meal a nutrition boost.
More recipes for noodle lovers!
Tofu cutlet katsu curry udon ingredients and substitutes-
- Tofu- For this recipe I use firm tofu rather than extra firm for its soft texture that works really well for a tofu cutlet. You can also use extra firm if you don’t mind a harder tofu cutlet. This also works with vegan chicken breast or aubergine if you’d like a vegetable substitute.
- Panko- Panko breadcrumbs work really well for this dish giving it a really crispy exterior but soft in the middle. You could substitute with golden bread crumbs or homemade breadcrumbs if you have some bread that needs using.
- Coconut milk- Coconut milk makes the curry sauce creamy. You can also use vegan cream instead.
- Cooked udon- I like to work with cooked udon noodles as they are convenient and cooked perfectly every time. I buy the vacuum packed noodles and cook them in boiling water for 3-5 minutes making sure to rinse them in cold water once cooked.
- Curry powder- Ordinary shop bought curry powder mix is fine for this dish you could use medium or hot if you prefer a spicier sauce.
- Cornflour- Corn flour helps to thicken the sauce, just mix very well with water before adding.
- Vegan chicken stock- I use massels chicken stock powder but you can also use your favourite vegetable stock cube
Top Tip- To ensure your noodles don't stick together or become mushy be sure to rinse them in cold water immediately after cooking and submerge in cold water until you need to use them for best results.
How to make Tofu katsu curry udon noodles step by step with pictures
- Boil the noodles
- Rinse and leave in cold water
- Add the ginger and garlic paste
- Next add the spices and soy sauce
- Followed by the chicken stock
- And lastly the coconut milk and simmer on low heat for 10 minutes
- Add the cornflour mixed with water and simmer until thickened
- Cut the tofu into slabs
- Add the tofu into the batter made with flour and water
- Coat the tofu in panko breadcrumbs
- Fry until golden on both sides
- Mix the curry sauce with the noodles and serve with tofu cutlet.
In a hurry?- You can cut down the cooking time on the day by pre cooking the sauce and storing in the fridge and using a store bought schnitzel instead of breading tofu.
Tofu katsu curry udon noodles
Ingredients
- 400 g Extra firm tofu
- 400 g Cooked udon noodles
- 60 g Plain flour
- 100 ml water
- 100 g panko breadcrumbs
- 3 tbsp cornflour + 5 tbsp water
For the sauce
- 250 ml vegan chicken stock
- 200 ml coconut milk
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tbsp light soy sauce
- 1 tbsp brown sugar
- 1 tsp garlic paste
- 1 tsp ginger paste
Instructions
- Boil the udon to packet instructions and immediately rinse in cold water.
- Leave the noodles in a bowl of cold water until ready to use.
- To a saucepan add all of the sauce ingredients and simmer on a low heat.
- Whilst the curry sauce is simmering get started on the tofu cutlets. Slice Your tofu into large rectangles.
- Set up the breading station by grabbing two bowls. In the first bowl add the plain flour and water and mix well until a batter is formed. In bowl two add the panko bread crumbs.
- Coat the tofu in the batter mixture, then the breadcrumbs and fry in hot oil flipping half way until golden on both sides.
- Now mix the cornflour and water and add to the sauce. Stir continuously on medium heat until the sauce is desired consistency.
- Drain the udon noodles and add to the sauce, heat through.
- Serve up the noodles topped with the tofu cutlet and sprinkle some sesame seeds or spring onions to garnish.
If you liked this recipe be sure to check out some of my other recipes!
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