Japanese Veggie Curry
with Tofu and Rice
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Extra-Firm Tofu
4 g
Curry Powder
1 unit(s)
Vegetable Broth Concentrate
30 g
Ginger
6 unit(s)
Garlic, cloves
170 g
Green Beans, trimmed
¾ cup
Basmati Rice
56 g
Green Peas
2 unit(s)
Green Onion
56 g
Onion, sliced
2 tbsp
Soy Sauce
(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)
1 tbsp
Cornstarch
(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)
Not included in your delivery
2 tbsp
Oil*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.
While the rice cooks, pat the tofu dry. Tear or cut into 1-inch pieces. Season with pepper, 1 tbsp oil (dbl for 4 ppl), half the curry powder and half the soy sauce in a medium bowl. Toss to combine. Arrange the tofu on a baking sheet. Broil in the middle of the oven, flipping halfway through cooking, until golden-brown, 9-10 min.
While tofu broils, trim green beans, then cut in half. Thinly slice the green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate the garlic. Whisk together the broth concentrate(s), cornstarch, remaining soy sauce and 2 1/2 cup water (dbl for 4 ppl) in the same medium bowl as the tofu.
Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the sliced onions, green beans, ginger, garlic and remaining curry powder. Cook, stirring occasionally, until fragrant, 2 min. Season with salt and pepper.
Add the soy-cornstarch mixture to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 6-8 min. Season with salt and pepper. Stir in the tofu and green peas until warmed through, 1 min.
Fluff the rice with a fork. Season with salt. Stir in half the green onions. Divide the scallion rice between bowls. Top with the Japanese veggie curry. Sprinkle over the remaining green onions.