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Japanese tofu curry

29

  • Prep Time15 mins
  • Total Time40 mins
  • Makes4 servings
Japanese tofu curry

Japanese tofu curry. (Photo, Roberto Caruso.)

Chatelaine Triple Tested

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.

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