Quick Japanese-Style Curry Tofu

This comforting Japanese-style curry tofu is a 15-minute, one-pan meal. Silken tofu cubes, sweet corn, peas, and carrots simmer in a rich, golden curry sauce.

Ingredients

• 1 block soft tofu
• 1 cup frozen mixed vegetables (corn, peas, carrots)
• 2 cubes Japanese curry roux
• 2 stalks scallions
• 2 tbsp light soy sauce
• 1 tbsp cooking oil
• 1 small bowl hot water
• optional extra frozen corn

Instructions

1. 1Pour mixed vegetables into a bowl

   

   Pour an appropriate amount of frozen mixed vegetables into a white bowl and add a little extra corn to prepare the ingredients for the curry tofu dish.

   Tip: Add a bit more corn if you prefer a sweeter flavor profile in your vegetable mix.
2. 2Unbox the soft tofu

   

   Open a carton of soft tofu and gently slide the block of tofu out onto a clean pink plate.

   Tip: Be careful when sliding the soft tofu out of the carton to keep the block intact.
3. 3Cut the tofu into cubes

   

   Take a kitchen knife and slice the block of soft tofu on the pink plate into small rectangular cubes.

   Tip: Cut evenly sized cubes so that the tofu cooks uniformly and absorbs the curry flavor well.
4. 4Chop the scallions

   

   Hold fresh green scallion stalks and use kitchen scissors to snip them into small pieces directly over a clear glass bowl.

   Tip: Using kitchen scissors is a quick and convenient alternative to a knife for chopping herbs.
5. 5Sauté the scallions

   

   Heat cooking oil in a dark speckled frying pan and add the chopped green onions, sautéing them until fragrant.

   Tip: Heat the oil properly before adding the scallions to quickly release their aroma without burning.
6. 6Add the frozen vegetables

   

   Transfer the mixed frozen vegetables from the white bowl directly into the frying pan containing the hot oil and sautéed scallions, then stir-fry them together.

   Tip: Stir-fry the frozen vegetables briefly with the aromatics to warm them through before adding the remaining ingredients.
7. 7Add the tofu

   

   Gently slide the cubed soft tofu off the plate and into the pan with the sautéed frozen vegetables. Stir the mixture carefully to combine the ingredients without breaking the delicate tofu pieces.

   Tip: Soft tofu is very fragile, so use a gentle pushing motion with the back of your spatula rather than stirring vigorously.
8. 8Season the mixture

   

   Add two spoonfuls of soy sauce directly over the tofu and mixed vegetables in the pan. Gently toss the ingredients so the savory flavors coat the tofu and vegetables evenly.

   Tip: Light soy sauce adds a bright, salty umami without drastically altering the golden color of the curry, though dark soy sauce can be used if you prefer a deeper hue.
9. 9Add the curry cubes

   

   Place two curry cubes in the center of the pan on top of the tofu and vegetables. These concentrated blocks will melt down to form the rich and aromatic base of the sauce.

   Tip: You can adjust the number of curry cubes depending on how strong and thick you want the final sauce to be.
10. 10Pour in hot water

    

    Pour a small bowls worth of hot water into the pan, focusing around the curry cubes to help submerge them. The hot water will quickly dissolve the curry roux and bring the sauce together.

    Tip: Using hot water instead of cold water is crucial here, as it helps the solid curry cubes dissolve smoothly without clumping.

Storage & Reheating

Burn It Off

Frequently Asked Questions