Japanese tofu curry
By Chatelaine25
PREP TIME
15 min
TOTAL TIME
40 min
Serves
4
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.
FILED UNDER: stovetop Vegetarian
