Vegan Japanese Curry with Fried Tofu
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Japanese curry sauce with chunks of carrots, potatoes, peas, and fried tofu. Warming, mildly spiced, and deeply comforting. Served over rice for a satisfying plant-based meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoons peanut oil
- 1 large onion, (diced)
- 2 medium carrots, (chopped)
- 2 tablespoons all-purpose flour
- 3 garlic cloves, (minced)
- 1 1/2 teaspoons freshly grated ginger
- 4 cups vegetable broth
- 1 large russet potato, (scrubbed and diced)
- 1 apple ((I used a Fuji apple), peeled and finely diced)
- 2 tablespoons Japanese curry powder, (or to taste (Notes 1 and 2))
- 1 tablespoon vegan Worcestershire sauce
- 1 tablespoon soy sauce, (plus more to taste)
- 3 tablespoons tomato paste
- 1 1/2 cups frozen peas, (thawed)
- Salt and pepper, (to taste)
- 3 tablespoons peanut oil, (plus more as needed)
- 1/4 cup cornstarch
- 8 ounces super firm tofu, (cut into 1/2-inch cubes)
- Cooked rice
- Chopped scallions
- Toasted sesame seeds
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 1163mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 958mg
- Calcium
- 172mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1163MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.