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Japanese Tofu and Vegetable Curry

  1. Home
  2. Japanese Tofu and Vegetable Curry
  • 15
    min
    Prep Time
  • 25
    min
    Cook Time
  • 40
    min
    Ready in

  • per
    Yield
  • 200
    cal
    Calories
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    Japanese Tofu and Vegetable Curry

    Recipe Overview

    • Author’s name:Vegor
    • Recipe type:Main Dish
    • Allergens:soy,gluten
    • Seasons:fall,winter
    • Cuisines:
    • Courses:dairyfree

    Recipe Description

    Deliciously comforting, this Tofu and Vegetable Curry combines a rich, thick sauce with the delicate flavors of Japanese cuisine. A perfect vegan dish for family celebrations.

    Ingredients

    • 1 block firm tofu, pressed and cubed
    • 1 onion, chopped
    • 2 carrots, sliced
    • 1 bell pepper, chopped
    • 2 cups broccoli florets
    • 2 tablespoons curry powder
    • 1 tablespoon cornstarch
    • 3 cups vegetable broth
    • 1 tablespoon soy sauce

    Steps:

    1. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the tofu cubes and fry until golden on all sides. Remove from the skillet and set aside.
    2. In the same skillet, heat the remaining oil. Add the onion, carrots, and bell pepper. Cook for about 3 minutes.
    3. Add the broccoli and cook for an additional 5 minutes, or until the vegetables are just tender.
    4. Sprinkle the vegetables with curry powder and cornstarch. Stir to coat evenly.
    5. Slowly stir in the vegetable broth, ensuring there are no lumps. Bring to a simmer.
    6. Serve warm with rice.

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    Vegor “The scientist”

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