Main courses
Japanese tofu curry with cauliflower rice
A warm, spiced Japanese curry broth brings together tofu and vegetables. Serve with steamed cauliflower rice.
45 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 400 g firm tofu
- 1 onion
- 150 g carrot
- 250 g courgette
- 500 ml vegetable stock
- 2 tbsp Japanese curry roux paste
- 1 tbsp oil
- 1 cauliflower
- 1 tbsp sesame oil
Method
- Pat the tofu dry and cut it into cubes. Brown it in oil in a frying pan, then set it aside.
- Sauté the sliced onion. Add the diced carrot and courgette and the vegetable stock. Simmer for 15 minutes.
- Stir in the curry roux and cook according to the package directions until the broth thickens. Add the tofu and heat through.
- Grate the cauliflower to resemble rice and steam or pan-fry for 5 minutes.
- Serve the tofu curry with the cauliflower rice.
Nutrition per serving
Nutrition values have not been calculated for this recipe.
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- vegetable stock · Suitable nutrition data was unavailable for this ingredient or product.
- Japanese curry roux paste · Suitable nutrition data was unavailable for this ingredient or product.
Notes
Japanese curry roux products often contain wheat and sugar. Check the ingredients on the package. You can make your own roux with suitable spices and a thickener.