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Katsu-style tofu rice bowls

Delicious Katsu-Style Tofu Rice Bowls for Quick Comfort

Katsu-style tofu rice bowls are a quick, flavorful dish featuring crispy tofu, brown rice, and mixed vegetables, perfect for a comforting vegetarian meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 2 bowls
Course: Dinner
Cuisine: Japanese
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Tofu
  • 14 oz Firm Tofu replace with aubergine, sweet potato, or pumpkin for a different flavor
  • 1 tsp Ground Turmeric
  • 2 tbsp White Miso provides umami depth
  • 1 tbsp Rice Vinegar optional
  • 2 tbsp Mirin can swap with honey or sugar
  • 1 tbsp Curry Powder
For the Rice & Coating
  • 1 cup Short Grain Brown Rice consider quinoa for gluten-free option
  • 1 cup Breadcrumbs panko gives extra crunch
  • 2 tbsp Sesame Seeds use pumpkin seeds for a twist
  • 1 tbsp Olive Oil opt for avocado oil for higher cooking temperatures
For the Veggies and Toppings
  • 2 cups Mixed Crunchy Vegetables (e.g., carrots, cucumber) substitute with bell peppers or radishes
  • 1 each Fresh Red Chillies adjust based on spice preference
  • 3 stalks Spring Onions green onions work just as well
  • 1 bunch Fresh Coriander parsley is a good substitute
For Serving
  • 1 cup Grilled Pineapple swap for peach or zucchini if needed
  • 2 tbsp Mango Chutney apricot jam can work as a substitute
  • 1 tbsp Hot Chilli Sauce optional

Equipment

  • Non-stick Skillet
  • shallow dish
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Begin by slicing the firm tofu into thick rectangles and marinating it in a mixture of ground turmeric, white miso, rice vinegar, mirin, and curry powder for at least 30 minutes.
  2. Rinse the short-grain brown rice under cold water until clear, then cook according to package instructions, usually about 30-40 minutes.
  3. Coat marinated tofu with breadcrumbs and sesame seeds, frying in olive oil until golden and crispy, about 4-5 minutes per side.
  4. Grill pineapple slices in the same skillet until caramelized, about 2-3 minutes per side.
  5. Assemble bowls with a base of rice, topped with crispy tofu, mixed vegetables, and grilled pineapple.
  6. Garnish with mango chutney, spring onions, and coriander. Optional hot chili sauce for heat. Serve immediately.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 80gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 800mgPotassium: 500mgFiber: 6gSugar: 8gVitamin A: 6IUVitamin C: 28mgCalcium: 20mgIron: 15mg

Notes

Marinate tofu overnight for deeper flavor. Fry in batches to maintain oil temperature for crispiness.

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