Curry Flavored Tofu (Karee doufu)
Photographed by Masaya Suzuki
Beans & Tofu
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 powderNote
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
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.
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.
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.
Mix the potato starch with water and stir into the pot to thicken. Plate up and garnish with hoso-negi.