Japanese tofu curry

23

PREP TIME

15 min

TOTAL TIME

40 min

Serves

4

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.


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
  • 19 g,
  • Carbohydrates
  • 45 g,
  • Fat
  • 36 g,
  • Fibre
  • 7 g,
  • Sodium
  • 741 mg.
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