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
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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.