Curry Flavored Tofu (Karee doufu)

Curry Flavored Tofu (Karee doufu)
Photographed by Masaya Suzuki


Recipe by
Mako

Average

Pork

Beans & Tofu

400kcal

20minutes

Calorie count is per serving
Does not include time needed to drain the tofu.

Ingredients (Serves 2)

  • 1 block kinugoshi-tofu (400 g)
    Note

    Soft tofu. Moist, with a smooth texture. Good to eat raw.

  • 150 g ground pork
  • 1/2 onion
  • 40 g ginger (coarsely minced without peeling)
  • 2-3 tsp curry powder
    Note

    Spice mix made for curry. Made with 20 to 30 different spices such as turmeric, hot pepper, pepper, cumin and coriander.

  • 3 tbsp mentsuyu noodle soup (triple concentrated)
    Note

    Soy sauce-based seasoning liquid. Made for use mainly with noodles. You can find varieties diluted with water, or straight.

  • 150 ml water
  • 2 hoso-negi green onion (chopped)
  • 1 tbsp vegetable oil
  • A pinch of pepper
  • Potato starch thickener

Directions

1

Wrap the tofu tightly with a couple of paper towels. Press the tofu, using a plate or something similar as a weight. Set aside for half an hour to drain and cut into 2 cm cubes. Coarsely mince the onion.

2

Warm the vegetable oil in a frying pan placed over medium heat. Stir-fry the ginger until aromatic. Add the ground pork, sprinkle with a pinch of pepper and stir-fry until the color changes. Add the onions and stir-fry until translucent.

3

Add the curry powder and stir-fry until aromatic. Add the mentsuyu noodle soup and water and simmer until the flavors are fully combined. Add the tofu.

4

Mix the potato starch with water and stir into the pot to thicken. Plate up and garnish with hoso-negi.