Japanese tofu curry

Prep 15 min
Total 40 min
Serves 4



3 tbsp
butter, divided
red onion, sliced
1 tbsp
minced fresh ginger
2 tbsp
all-purpose flour
1 1/2 tsp
2 tsp
350-g pkg
extra-firm tofu, cut into 1/2-in. cubes (about 2 1/2 cups)
red-skinned potatoes, cut into 1/2-in. cubes (about 1 1/2 cups)
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


  • 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.


Calories 550, Protein 19 g, Carbohydrates 45 g, Fat 36 g, Fibre 7 g, Sodium 741 mg.
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