Vegetarian Japanese curry with rice

Ingredients for 2 servings:

• 200g tofu
• 1 potato(s)
• 1 onion(s), diced
• 2 carrots
• 300 ml vegetable stock
• 150 ml water, warm
• 1 cm ginger, freshly chopped
• 1 garlic clove(s), chopped
• 1 tbsp curry powder
• 1 tbsp flour
• some pepper
• some oil
• 200 g rice

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

kare-raisu, nice and mild

It’s best to use tofu for this recipe that has been frozen for a few days beforehand. This changes its structure and allows it to absorb flavor better. In any case, the tofu must be dried slightly beforehand, otherwise it will splatter too much in the pan. Peel the potatoes and carrots and cut them into bite-sized pieces. Cut the tofu into small cubes (approx. 0.5 x 0.5 cm) and fry them in a pan or wok with a little salt and pepper until nicely browned. If the tofu is frozen beforehand, it may fall apart a little, but that’s okay. When the tofu is done frying, remove it from the pan and set it aside. Now add the potatoes and carrots to the pan and fry briefly. After about 2 minutes, add the water, bring everything to a boil briefly, and then reduce the heat to low so that everything can simmer for at least 20 minutes. While the vegetables are simmering, sauté the finely chopped onions in a small saucepan with a little oil until translucent, add the ginger and garlic (also chopped) and fry for about 1 more minute. Then add the flour, curry powder and pepper to the pan and sauté, stirring constantly. Then add the vegetable stock and stir to combine. Simmer gently for another 5 minutes to thicken the curry sauce, stirring occasionally. Add the curry sauce to the vegetables in the pan. It’s okay if there’s still some liquid left from the vegetables. Stir everything together and add the tofu. The mixture needs to simmer for another 20-25 minutes on the lowest heat. In the meantime, prepare the rice according to the package instructions.