Japanese-Style Tofu Curry Bowls
with Green Onion Rice
Our DIY curry roux brings rich and classic flavours of a Japanese Kare Raisu. There's a silkiness to this sauce that you'll love on rotation at your supper table!
Ingredients: Tofu (non-GMO soybean, water, calcium sulfate, nigari) (soy) • Carrots • Jasmine rice • Yellow onion • Gravy spice blend (wheat flour (wheat), dehydrated vegetables (garlic, onion), hydrolyzed proteins (soy), sugars (dextrose, maltodextrin), yeast extract, natural flavours, caramel colour, disodium inosinate, disodium guanylate) (soy, wheat) • Soy sauce (water, wheat, soybeans, salt, hydrolyzed soya protein, sugars (sugar, glucose solids, molasses, corn syrup solids), seasoning agents, caramel colour, licorice extract, modified cornstarch, citric acid, sodium benzoate, sodium propionate, potassium sorbate, alcohol) (soy, sulphites, wheat) • Green onion • Dal spice blend (spices, garlic powder, salt, canola oil, silicon dioxide).
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Tofu
(Contains Soy May contain Wheat)
1 unit(s)
Green Onion
1 unit(s)
Carrot
1 unit(s)
Yellow Onion
20 g
Gravy Spice Blend
(Contains Soy, Wheat May contain Milk, Mustard, Peanuts, Sesame, Sulphites, Tree nuts, Gluten)
6 g
Dal Spice Blend
(May contain Milk, Soy, Sulphites, Triticale, Wheat, Tree nuts, Sesame, Mustard, Peanuts)
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat May contain Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)
¾ cup
Jasmine Rice
Not included in your delivery
3 tbsp
Butter*
(Contains Milk)
0.26 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- To a medium pot, add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Peel, then halve carrot lengthwise. Cut into 1/4-inch half-moons.
- Peel, then cut onion into 1/2-inch pieces.
- Thinly slice green onion.
- Pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season with salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) butter, then swirl to melt.
- Add tofu. (NOTE: Don't overcrowd the pan. Sear tofu in batches, if needed.) Cook for 6-7 min, turning occasionally, until crispy and browned all over.
- Remove from heat, then transfer tofu to a plate.
- Reheat the same pan over medium.
- When hot, add 1 tbsp (2 tbsp) butter, then onions and carrots. Cook for 3-4 min, stirring often, until veggies are almost tender.
- Sprinkle Dal Spice Blend and Gravy Spice Blend over veggies. Cook for 1 min, stirring often, until fragrant and veggies are coated.
- Add 1 1/4 cups (2 cups) water and soy sauce. Bring to a simmer.
- Return tofu to pan, then reduce heat to medium-low. Cook for 4-6 min, stirring often, until curry thickens.
- Season with salt and pepper, if you like. (TIP: If you prefer a lighter curry, add more water, 2 tbsp at a time.)
- Fluff rice with a fork, then stir in half the green onions and 1 tbsp (2 tbsp) butter.
- Divide rice between bowls, then push to one side of the bowl. Add curry to the other side of the bowl.
- Sprinkle remaining green onions over top.
If you've opted to get tofu, pat tofu dry with paper towels. Using a fork, poke tofu all over, then cut into 1-inch pieces. Season tofu the same way the recipe instructs you to season the chicken. Cook for 6-7 min, turning occasionally, until crispy and browned all over. Follow the rest of the recipe as written.