Japanese tofu curry
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.
1 1/2 tsp
, cut into 1/2-in. cubes (about 2 1/2 cups)
, cut into 1/2-in. cubes (about 1 1/2 cups)
, cut into 1/2-in. cubes (about 2 1/4 cups)
, halved (about 1 1/2 cups)
- 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)
- 19 g,
- 45 g,
- 36 g,
- 7 g,
- 741 mg.