Soy-Free and Gluten-Free Japanese Curry with Tofu

Ingredients

• 1 block Firm tofu
• 2 tbsp Coconut oil
• 1 medium Onion
• 2 medium Carrots
• 2 medium Potatoes
• 1/2 medium Apple
• 2 cloves Garlic
• 1 tsp Ginger
• 2 tbsp Curry powder
• 1 tbsp Gluten-free all-purpose flour
• 4 cups Chicken broth
• 1 tbsp Coconut aminos
• 1 tsp Maple syrup
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Press tofu to remove excess water, then cut into cubes.
2. 2Heat coconut oil in a large pot over medium heat.
3. 3Add diced onion, carrots, and potatoes. Cook until slightly softened (about 5-7 minutes).
4. 4Add grated apple, minced garlic, and grated ginger. Cook for another minute.
5. 5Stir in curry powder and gluten-free flour. Cook for 1 minute.
6. 6Gradually pour in chicken broth, stirring constantly to avoid lumps.
7. 7Add coconut aminos and maple syrup. Bring to a simmer and cook until vegetables are tender and sauce has thickened (about 15-20 minutes).
8. 8Gently stir in the tofu cubes.
9. 9Serve curry over cooked rice.

Substitutions

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