-
15
minPrep Time -
25
minCook Time -
40
minReady in -
perYield -
200
calCalories
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
- 2 tablespoons vegetable oil
- 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:
- 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.
- In the same skillet, heat the remaining oil. Add the onion, carrots, and bell pepper. Cook for about 3 minutes.
- Add the broccoli and cook for an additional 5 minutes, or until the vegetables are just tender.
- Sprinkle the vegetables with curry powder and cornstarch. Stir to coat evenly.
- Slowly stir in the vegetable broth, ensuring there are no lumps. Bring to a simmer.
- Serve warm with rice.
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Dairy-Free, Dinner, Fall, Japan, Lunch, Winter | No Comments » on Japanese Tofu and Vegetable Curry