Dairy-Free Japanese Curry with Tofu and Vegetables

Instructions

1. 1Place the 1 block Firm Tofu on a clean surface or in a tofu press. Press out as much excess water as possible for at least 15 minutes. Once pressed, cut the tofu into 2.54 cm cubes.
2. 2Heat 1 tablespoon of the 2 tablespoons Vegetable Oil in a large skillet over medium-high heat, about 204.4°C (200°C). Add the cubed tofu in a single layer and cook for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy. Remove the tofu from the skillet and set aside.
3. 3Peel and cut the 2 medium Potatoes and 2 medium Carrots into 2.54 cm pieces. Peel and cut the 1 large Onion into 2.54 cm pieces.
4. 4In a large pot or Dutch oven, heat the remaining 1 tablespoon of Vegetable Oil over medium heat, about 150°C. Add the 2.54 cm pieces of Onion and cook for 5-7 minutes, stirring often, until the onion is softened and looks translucent.
5. 5Add the 2 cloves Garlic, minced, and the 1 teaspoon Ginger, grated or minced, to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
6. 6Add the 2.54 cm pieces of Potato and Carrot to the pot. Cook for 5 minutes, stirring occasionally.
7. 7Pour in the 4 cups Vegetable Broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes and carrots are tender when pierced with a fork.
8. 8Break the about 113 g Dairy-Free Curry Roux into pieces and add them to the pot. Stir continuously until the roux is completely dissolved and the sauce has thickened, about 3-5 minutes.
9. 9Stir in the 1 tablespoon Soy Sauce. Add the crispy tofu back into the pot. Simmer for 5 more minutes, allowing the tofu to heat through and absorb the curry sauce.
10. 10Serve the dairy-free Japanese curry with tofu and vegetables over the 4 cups Cooked Rice.

Related Guides