Japanese Curry with Cauliflower and Tofu

The typical recipe for Japanese-style curry (on the side of a box of S&B Golden Curry, for example) is basically a spiced meat stew: say, chicken or beef with onions, carrots and other vegetables. This variation is for a less liquid mix of onions, cauliflower and tofu:

1 onion, chopped
1/4 cup ginger, chopped
4 cloves garlic, chopped
1 head cauliflower, chopped
1 16oz package medium tofu, chopped
1.5 cups vegetable broth
1/2 package Medium Hot Japanese curry roux mix (120g / 4.2 oz)

1. Saute onion, ginger and garlic on medium heat until the onions start to brown.
2. Add cauliflower and saute for a couple of minutes.
3. Add tofu and broth. Cover and simmer for about 15 minutes.
4. Reduce heat to very low and add curry roux, stir with wooden spoon until the roux is fully incorporated. The tofu should crumble during this process. You should wind up with a fairly thick sauce.

Take off heat, serve over rice.

Note that after you have the vegetables prepped, you will be amazed that you have assembled a large quantity of white food. All the color comes from the curry mix.

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