Japanese Tofu Curry

Updated at: Fri, 03 May 2024 02:16:08 GMT

Step 1

Cook rice Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.

Step 2

Prep ingredients Meanwhile, cut the carrot into 3cm chunks. Trim the beans. Thinly slice the spring onion on an angle. Halve the tofu pieces on an angle. Crumble 1 stock cube into a heatproof jug, add 310ml (1¼ cups) boiling water and stir to dissolve.

Step 3

Start curry Melt 20g butter in a medium deep frypan over medium heat. Add 1 tbs plain flour and cook, stirring, for 1 min or until golden. Add the curry powder and cook, stirring, for 10 secs or until combined.

Step 4

Simmer curry Gradually whisk the stock into the flour mixture, then bring to the boil. Reduce the heat to medium-low and add the carrot and tofu. Cook, covered, scraping to incorporate the flavour from the base of the pan occasionally, for 9 mins or until the carrot is tender. Add the beans and cook, uncovered, for 3 mins or until tender.

Step 5

Stir 2 tsp tomato sauce and 1 tsp soy sauce into the curry. Taste, then season with salt and pepper. Divide the rice and tofu curry among bowls, scatter with the spring onion and enjoy!

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Makes leftovers