Easy Dry Curry with Tofu

Name: Easy Dry Curry with Tofu
Yield: 4 servings
Cuisine: American
Ingredients: 1 block Tofu; 1/4 carrot Carrot; 1 eggplant or 1/16 of a kabocha Eggplant or kabocha squash (according to your preference); 1 clove Garlic (minced or grated); 1 thumb-sized piece Ginger (grated); 1 Consommé soup stock cube; 2 blocks Curry roux; 2 tbsp Ketchup; 1 pinch Sugar; 2 tbsp White wine or sake; 1 from 50 ml Water; 1 Olive oil; 1/2 onion Onion; 1 Fried egg or poached egg; 1 Parsley

cookpad.japan @cookpad_jp

I wanted to expand my tofu repertoire.

You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.
Add a little more water if the vegetables don't contain much moisture.

I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.

Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

I wanted to expand my tofu repertoire.

You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.
Add a little more water if the vegetables don't contain much moisture.

I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.

Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

cookpad.japan @cookpad_jp

I wanted to expand my tofu repertoire.

You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.
Add a little more water if the vegetables don't contain much moisture.

I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.

Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

I wanted to expand my tofu repertoire.

You can use whatever vegetables that you like. I made delicious versions with pepper, daikon radish and mushrooms.
Add a little more water if the vegetables don't contain much moisture.

I used the medium spicy "Golden Curry" for the roux. Use whatever roux you like.

Even if the amount of ingredients doesn't match perfectly, it's still delicious. Recipe by Kohanemi

Saved

Ingredients

4 servings

1 blockTofu
1/4carrot Carrot
1eggplant or 1/16 of a kabocha Eggplant or kabocha squash (according to your preference)
1 cloveGarlic (minced or grated)
1thumb-sized piece Ginger (grated)
1Consommé soup stock cube
2blocks Curry roux
2 tbspKetchup
1 pinchSugar
2 tbspWhite wine or sake
1from 50 ml Water
1Olive oil
1/2onion Onion
1Fried egg or poached egg
1Parsley

Saved

Steps

1

Chop the vegetables roughly. Add the olive oil to a frying pan and fry the garlic and ginger.
2

When the garlic and ginger become fragrant, add the sugar and vegetables and fry. When the onions have become translucent, add the tofu and crush while frying.
3

Once the tofu is in fine pieces, add the white wine and simmer. Add the water and bring to the boil. Then break and dissolve in the consommé soup stock cube.
4

Add ketchup and mix. Remove from the heat, add the roux and let it dissolve. Once it has completely dissolved, heat once again to remove the moisture. Once the moisture has evaporated off, you're done.