Japanese · Dinner
Fried Tofu Curry Rice Bowl
Cubed tofu is dredged in cornstarch and fried until golden, then served over steamed white rice with a Japanese curry sauce made from onion, carrot, and curry powder. Scallion garnish balances the lightly sweet, savory sauce against crunchy tofu edges.
$4
15 minsPrep
25 minsCook
40 minsTotal
EasyLevel
Nutrition per serving
598Calories
20.8gProtein
26.9gFat
67.8gCarbs
10.5gSugar
5.8gFiber
774mgSodium
0mgChol
3.9gSat Fat
659mgPotassium
209mgCalcium
4.5mgIron
0mcgVitamin B12
7.8mgVitamin C
vegetarian
high-fiber
spice-route
vegan
Instructions
1
Prep
Press the tofu block between paper towels for 10 minutes, then cut into 1-inch cubes. Toss cubes with cornstarch until evenly coated.
2
Fry
Heat vegetable oil in a nonstick skillet over medium-high heat. Fry tofu cubes for 6–8 minutes, turning occasionally, until every side is crisp and golden brown.
3
Saute
Push tofu aside. Add onion, carrot, and minced garlic to the skillet and saute over medium heat for 4 minutes until onion turns translucent.
4
Bloom
Sprinkle curry powder over vegetables and stir constantly over medium heat for 30 seconds until the raw spice smell fades and it smells toasted.
5
Simmer
Pour in vegetable stock, soy sauce, and honey. Stir to combine and simmer over medium-low heat for 8 minutes until carrot is tender and sauce thickens.
6
Plate
Spoon cooked white rice into a bowl. Ladle curry sauce and vegetables over one side, arrange fried tofu on top, scatter sliced scallion, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g firm tofu
- 4 tbsp4 tbsp cornstarch
- 4 tbsp4 tbsp vegetable oil
- 11 onion
- 2/3 cup90g carrot
- 2 clove2 clove garlic
- 1 1/2 cup360ml vegetable stock
- 3 tbsp3 tbsp curry powder
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp honey
- 2 cup370g cooked white rice
- 22 scallion
