Japanese tofu curry
29
- Prep Time15 mins
- Total Time40 mins
- Makes4 servings
Japanese tofu curry. (Photo, Roberto Caruso.)
Japanese curry is different from other curries because it starts with a flour-butter paste, so the end result is creamier and thicker. It’s also a touch sweeter, which makes this dish very kid-friendly.
Ingredients
3 tbsp butter, divided
1 red onion, sliced
1 tbsp minced fresh ginger
2 tbsp all-purpose flour
1 1/2 tsp curry powder
2 tsp garam masala
1 cup vegetable broth
400-mL coconut milk
350-g pkg extra-firm tofu, cut into 1/2-in. cubes (about 2 1/2 cups)
2 red-skinned potatoes, cut into 1/2-in. cubes (about 1 1/2 cups)
2 gala apples, cut into 1/2-in. cubes (about 2 1/4 cups)
150 g green beans, halved (about 1 1/2 cups)
2 tbsp soy sauce
2 green onions
Instructions
MELT 1 tbsp butter in a large (12-in.) frying pan over medium. Add onion and ginger. Cook until onion starts to soften, 2 to 3 min. Stir in remaining butter, flour, curry powder and garam masala. Stir constantly, 1 min. Pour in broth and coconut milk. Boil, then reduce heat to medium-low. Simmer until sauce begins to thicken, about 2 min. Add tofu, potatoes and apples. Continue cooking, covered, 15 min. Stir in beans. Simmer until beans are tender-crisp, about 5 min. Stir in soy sauce and sprinkle with green onions. Serve over rice.
Nutrition (per serving)
Calories 550, Protein 19g, Carbohydrates 45g, Fat 36g, Fibre 7g, Sodium 741mg.