The pressure builds and you start counting down minutes until you eat. Every time you spot that float valve pop up, you1re one step closer to dinner. You1re in your kitchen, hearing the gentle hum of your cooker, feeling the heat build under the sealing ring, and thinking about that tender pull of perfectly cooked veggies and tofu you1re gonna savor.
You catch the scent of onions s1aut e9ing, and the promise of carrots and potatoes soaking up that broth depth you worked hard to get just right. It1s almost like the kitchen1s buzzing with anticipation along with you. You remember how the Japanese curry roux will thicken things up just right, making every bite full of warm, cozy flavor.
Counting down the last few minutes, you start imagining how the crispy tofu cutlets are gonna contrast the rich curry sauce. You kinda already wanna dig in but gotta wait for that slow release to finish and your stew to reach that perfect texture. It1s the kinda excitement that only a good pressure cooker meal brings.
The Truth About Fast Tender Results
- Your sealing ring gotta be snug tight or you risk losing pressure, which slows cooking down.
- The float valve popping up tells you when full pressure is reached, so you don1t gotta guess.
- Slow release helps avoid overcooking, keeping your veggies tender but not mushy.
- Broth depth is key for flavor, so don1t just use water; add a little seasoning or onion base.
- The quick cooking pressure cooker gives veggies a tender pull that feels just right, like they1re soft but holding shape.
- Using the pressure cooker reduces your curry simmer time drastically without losing richness.
- It1s a great way to get tofu crisp and curry ready while pressure works its fast magic on the veggies.
- For tips on quick release methods and managing pressure, check our easy pressure cooker vegetable stews and healthy slow cooker chicken recipes.
Your Simple Ingredient Checklist
- 1 medium onion, diced 6b this is the base of your broth depth.
- 2 medium carrots, sliced about 0.5 inch thick 6b for a sweet and tender bite.
- 2 medium potatoes, cubed 6b gotta have those cozy, soft chunks.
- 3oz / 90g Japanese curry roux/paste 6b I like S&B Golden Curry for its smooth rich flavor.
- 1 tablespoon extra virgin olive oil 6b to saut e9e your veggies.
- 18oz/ 500g extra firm tofu 6b press it well so it fries crispy.
- 9 cup all purpose flour 6b for that first coat on the tofu cutlets.
- 9 cup milk (I use soy milk) 6b dips your tofu for the crumbs to stick.
- 1 cup panko bread crumbs mixed with a good pinch of garlic powder 6b crispy golden coating.
- Salt and black pepper to taste, plus oil for frying 6b sunflower oil works great here.
The Full Pressure Cooker Journey
- Press the tofu hard first, gotta squeeze out all that excess moisture. Then slice it into cutlet-sized slabs so it cooks evenly.
- Set up your breading station with three bowls: flour in one, soy milk in another, and panko mixed with garlic powder in the last one. This trip-coat technique is what makes your tofu super crispy.
- Coat each tofu slice first in flour, then dip it in soy milk, and finally press it well into the panko mixture. Make sure they1re fully covered for that crunchy finish.
- Heat up a good layer of sunflower oil in a skillet over medium heat. Fry tofu for 3 64 minutes each side until golden and crisp. Drain on paper towels while you make the curry.
- In your pressure cooker pot, warm up the olive oil over medium heat. Toss in the diced onion and cook till it1s soft and smelling sweet, about 5 minutes.
- Add carrots and potatoes, stir them around for 5 minutes so they start softening and soak up some flavor. Then pour in just enough water to cover the veggies.
- Lock your lid, make sure the sealing ring is in place, and bring to pressure. When float valve pops, cook for about 8 minutes. Use a slow release to keep that tender pull perfect. Turn off the heat, add the curry roux, stir until dissolved and let it simmer till thickened, about 5 minutes more.
Smart Shortcuts for Busy Days
- Buy pre-pressed tofu or press it the night before to save hands-on time.
- Use frozen pre-cut carrots and potatoes if you wanna skip slicing.
- Swap fresh homemade broth depth with a splash of veggie broth or broth concentrate instead of plain water.
- Toast panko crumbs lightly beforehand for extra crunch without frying long.
- Cook rice or your grain ahead so you just gotta plate tofu and curry when it1s done in the pot.
- Explore more convenient recipes like Honey Garlic Shrimp Bowls for speedy, flavor-packed meals.
What It Tastes Like Fresh From the Pot
The first bite kinda hits you with that crispy tofu crunch, which is just a nice surprise right up front. Then the smooth warmth of the rich curry sauce flows in, wrapping your taste buds with its mild spice and savory depth.
The carrots and potatoes have gotten tender in the broth but still kinda hold texture, so you don1t feel like you1re eating mush. That broth depth makes every mouthful cozy and satisfying, like a hug in food form.
You can almost feel the contrast between the crispy tofu outside and the soft inside, paired with the silky sauce. It1s comforting and kinda fancy at the same time without any fuss.
This dish fresh from the pot is that kinda dinner that makes you wanna take it slow, soak in every flavor, and maybe dream about leftovers before you1re done.
Keeping Leftovers Fresh and Ready
If you got extra Katsu Curry, first thing you wanna do is cool it down quickly so it keeps good texture and flavor. Spread leftovers in a shallow container or plate to cool faster.
You can store it in an airtight container in the fridge for up to 3 days. When reheating, cover with a lid or damp towel to keep curry sauce from drying out.
For longer storage, freeze the curry sauce and tofu separately if you can. Freeze in airtight containers or freezer bags. Thaw in fridge overnight and reheat gently on the stove or microwave to keep that tender pull intact.
Your Most Asked Questions Answered
- Can I use chicken instead of tofu for katsu? Totally. Just adjust cooking times for the meat. Chicken cutlets usually cook fast, so watch the pressure times so they don1t dry out.
- Why gotta press the tofu? Pressing gets rid of water so tofu fries crisp instead of soggy. It sorta helps it soak up the bread crumbs too.
- Can I use store-bought curry roux? Yep, it works awesome for convenience and consistent flavor. S&B Golden Curry is a fave of mine.
- How do I know when the pressure cooker is at full pressure? Look out for that float valve popping up. That means it1s sealed and pressure1s building.
- What if my veggies get mushy? Use slow release on your cooker to stop the cooking fast, and keep an eye on timing with the sealing ring properly fitted so no pressure escapes.
- Can I make this recipe vegan? Sure thing. Just use plant-based milk for dipping and make sure your curry roux is vegan-friendly.
Katsu Curry Pressure Cooker Style
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.
