Japanese Curry with Fried Tofu
Ingredients
-
Large russet potato:
1
scrubbed and diced
- Peanut oil: 4 tbsp
-
Onion:
1
diced
-
Carrots:
2
diced
- Flour: 2 tbsp
- Garlic: 3 cloves
- Ginger: ½ tbsp
- Vegetable broth: 4 c
-
Apple:
1
peeled and finely diced
- Japanese curry powder: 2 tbsp
- Worcestershire sauce : 1 tbsp
- Soy sauce: 1 tbsp
- Rice: 1 c
- Water: 2 c
- Salt
- Cornstarch: 4 tbsp
-
Tofu:
8
oz
cut into 2cm cubes
- Tomato paste: 3 tbsp
- Peas: 1 ½ c
- Pepper
-
Sesame seeds
toasted
-
Scallions
chopped
Cookware
- Large pot
- Medium skillet
Method
To make the curry, start by coating the bottom of a large pot with the peanut oil and placing it over medium heat. Give the oil a minute to heat up, then add the onion and carrots. Sweat the veggies for about , stirring frequently, until they begin to soften.
- peanut oil: 1 tbsp
- onion: 1
- carrots: 2
Stir in the flour, garlic and ginger. Stir well to coat the carrots and onions with flour. Sauté everything for about , until very fragrant.
- flour: 2 tbsp
- garlic: 3 cloves
- ginger: 1 ½ tsp
Stir in the vegetable broth, potato, apple, Japanese curry powder, Worcestershire Sauce, and soy sauce. Raise the heat and bring the sauce to a low boil. Lower the heat and allow the curry to simmer for about , until the carrots and potatoes are fork tender and the curry sauce has thickened.
- vegetable broth: 4 cups
- potato
- apple: 1
- Japanese curry powder: 2 tbsp
- Worcestershire Sauce : 1 tbsp
- soy sauce: 1 tbsp
Now's a great time to start the rice! Cook the rice in water with some salt, also for . If you want to get fancy, substitute coconut milk for some of the water!
- rice: 1 cup
- water: 2 cups
- salt
While the curry and rice are cooking, fry the tofu. First, fill a small bowl with the cornstarch. Generously coat the bottom of a medium skillet with the peanut oil and place it over medium heat.
- cornstarch: ¼ cup
- peanut oil: 3 tbsp
While the oil heats up, place a few tofu cubes in the cornstarch and gently roll them around to coat them. Transfer the tofu cubes to the skillet and repeat until all the tofu has been added. Be careful to avoid the tofu cubes touching each other. Fry the tofu for about on each side, until the pieces are golden brown and crispy, then remove them from the skillet and place them on a wire rack to drain.
- tofu: 8 oz
When the curry has finished simmering stir in the tomato paste and peas. Let it simmer for just a minute more to heat up the peas.
- tomato paste: 3 tbsp
- peas: 1 ½ cups
Remove the curry from heat and season the sauce with salt and pepper to taste. Adjust any other seasonings to your liking.
- salt
- pepper
Divide the tofu into bowls and ladle the curry overtop. Serve each bowl with rice and top with sesame seeds and scallions.
- sesame seeds
- scallions