Potato, carrot and tofu Japanese curry. Super basic but it's got legs. Made about a week's worth of dinners with this batch.
this post was submitted on 05 Nov 2023
55 points (100.0% liked)
food
22321 readers
113 users here now
Welcome to c/food!
The place for all kinds of food discussion: from photos of dishes you've made to recipes or even advice on how to eat healthier.
Animal liberation is essential to any leftist movement.
Image posts containing animal products must have nfsw tag and add a content warning (CW:Meat/Cheese/Egg) ,and try to post recipes easily adaptable for vegan.
Posts that contain animal products may receive informative comments regarding animal liberation, and users may disengage by telling a commenter that the original poster wants to, "disengage".
Off-topic, Toxic, inflammatory, aggressive debating, and meta (community rules, site rules, moderators,etc ) posts or comments will be removed.
Please be sure to read the Code of Conduct and remember we are all comrades here. Share all your delicious food secrets.
Ingredients of the week: Mushrooms,Cranberries, Brassica, Beetroot, Potatoes, Cabbage, Carrots, Nutritional Yeast, Miso, Buckwheat
Cuisine of the month:
founded 4 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Thanks for the recipe! What kind of tofu are you using? Silken, firm, or something different entirely?
A firm or regular tofu, whichever I happen to grab at the shops, either the kind that comes in a tub or plastic with a bit of liquid. Silken would break apart easily, but could work if you added it at the very last moment and stirred gently, so I wouldn't rule out trying it in the future. Fried doesn't have the same melt in your mouth texture that pairs with the potato.
Cheers!
Do you do a press beforehand? I've been meaning to try the Japanese curry cubes they sell at the store and this may have inspired me.
Would you serve this over rice or is it good as its own dish?
Also this reminds me I need to buy some more curry powder.
As in press the tofu to get rid of excess moisture? No. Not for a stew/curry.
You definitely need to press when you're frying tofu on the other hand, paper towel or tea towel between two plates or a cutting board, because water explodes in hot oil and it can be very splattery and dangerous.
I've tried pairing it with solo/naan/bread/pasta/rice and hands down you need it with rice. The pre-mix curry is sweet so I don't really enjoy it on its own.
You can do a curry udon too, you'd make the curry slightly thinner I reckon and probably leave out the starchier veggies. I don't go for this because it requires more foresight than just grabbing the rice from the cupboard. It's an easy alternative though if you just pick up some udon (usually pre-cooked/pre-packaged, just requires warming up) when you buy the curry cubes.
Thanks for the reply. I've been meaning to try this style of curry for a while now and your post inspired me. I got all the stuff for it and will prob be making it today for lunch.
I hadn't considering not needing to press if you don't use oil. I was thinking just for texture. I did order a tofu press tho this weekend because CONSUME and because I can never get it pressed enough with plates and random kitchen stuff as weights.