---
title: Japanese Curry with Fried Tofu
tags:
  - main
  - japanese
source:
  name: Connoiseurus Veg
  author: Alissa Saenz
  url: https://www.connoisseurusveg.com/vegan-japanese-curry/#recipe
locale: en_US
diet: vegan
servings: 4
prep time: 20min
cook time: 35min
---

>> [auto_scale]: true
>> [duplicate]: ref

-- Define long-form names for ingredients so I can use shorter names in the steps
>> [define]: ingredients
@potato|large russet potato{1}(scrubbed and diced)
>> [define]: default

To make the curry, start by coating the bottom of a #large pot{} with the @peanut oil{1%tbsp} and placing it over medium heat.
Give the oil a minute to heat up, then add the @onion{1}(diced) and @carrots{2}(diced).
Sweat the veggies for about ~{5%min}, stirring frequently, until they begin to soften.

Stir in the @flour{2%tbsp}, @garlic{3%cloves} and @ginger{1 1/2%tsp}.
Stir well to coat the carrots and onions with flour.
Sauté everything for about ~{1%min}, until very fragrant.

Stir in the @vegetable broth{4%cups}, @potato{}, @apple{1}(peeled and finely diced), @Japanese curry powder{2%tbsp}, @@Worcestershire Sauce{1%tbsp}, and @soy sauce{1%tbsp}.
Raise the heat and bring the sauce to a low boil.
Lower the heat and allow the curry to simmer for about ~{20%min}, until the carrots and potatoes are fork tender and the curry sauce has thickened.

Now's a great time to start the rice!
Cook the @rice{1%cup} in @water{2%cups} with some @salt{}, also for ~{20%min}.
If you want to get fancy, substitute coconut milk for some of the water!

While the curry and rice are cooking, fry the tofu.
First, fill a small bowl with the @cornstarch{1/4%cup}.
Generously coat the bottom of a #medium skillet{} with the @peanut oil{3%tbsp} and place it over medium heat.

While the oil heats up, place a few @tofu{8%oz}(cut into 2cm cubes) 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 ~{4%min} 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.

When the curry has finished simmering stir in the @tomato paste{3%tbsp} and @peas{1 1/2%cups}.
Let it simmer for just a minute more to heat up the peas.

Remove the curry from heat and season the sauce with @salt{} and @pepper{} to taste.
Adjust any other seasonings to your liking.

Divide the tofu into bowls and ladle the curry overtop.
Serve each bowl with rice and top with @sesame seeds{}(toasted) and @scallions{}(chopped).