Japanese Tofu and Vegetable Curry
What does it include?
Ingredients
- 200 grams of firm tofu
- 1 large carrot, sliced
- 1 red pepper, sliced
- 1 zucchini, sliced
- 100 grams of bean sprouts
- 30 ml sesame oil
- 15 ml soy sauce
- 15 ml of sake
- 30 ml curry powder
- 5 ml brown sugar
- 300 milliliters of vegetable broth
- 15 ml of cornstarch dissolved in water
- Fresh cilantro to decorate
How to prepare it step by step?
Preparation
- Heat sesame oil in a large skillet over medium-high heat. Add the tofu and fry until golden brown, about 5 minutes. Remove and reserve.
- In the same pan, add the vegetables and sauté for 3-4 minutes until slightly soft and fragrant.
- Add the soy sauce, sake, curry powder, and brown sugar. Stir well to coat the vegetables evenly.
- Pour in the vegetable broth and bring to a boil. Reduce heat to medium-low, add tofu, and simmer for 10 minutes, allowing flavors to meld.
- Stir in the cornstarch dissolved in water to thicken the curry. Cook for an additional 2 minutes until the sauce reaches your desired consistency.
- Serve hot, garnished with fresh cilantro for a burst of color and freshness.
Full description
Indulge in a comforting bowl of Japanese Tofu and Vegetable Curry, where soft, golden tofu meets an array of fresh vegetables in a rich, aromatic curry. Infused with the subtle sweetness of brown sugar and the umami depth of soy sauce, this dish offers a harmonious blend of flavors and textures. The curry's warmth is perfectly balanced by the crispness of fresh vegetables, while a hint of sesame oil adds a nutty aroma. Garnished with vibrant cilantro, this vegetarian delight is a celebration of Japanese culinary influences.
