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Japanese Curry with Crispy Tofu

Great for meal prep


40 minutes/serves 4


For the curry sauce:



  1. Preheat oven to 425 F. 
  2. Soak the rice for 30 minutes if you want a more ‘sticky’ rice. Then cook for 20 minutes.
  3. For the tofu, Cut drained tofu into ½” cubes. Place in a bowl. Sprinkle with the soy sauce. Toss to coat evenly. Then, add the nutritional yeast and toss. Place tofu on a parchment lined or silicone lined baking tray. Spread tofu cubes evenly for them to crisp up better. Bake in the upper rack of the oven for 20 minutes. Then, turn with tongs and bake an additional 20-30 minutes. They will crisp up when you take them out of the oven and begin to cool. 
  4. Start cooking the curry in a large pan. Heat oil and add onion. Cook for 3-4 minutes, or softened. Then, add veggies, garlic, ginger, turmeric, tomato puree, chile and spices. Toss to coat. Then, add broth. Bring to a boil, then cover partially, lower to a simmer. Cook for 8-10 minutes, or potatoes are fork tender.
  5. When potatoes are cooked, stir in the rice wine vinegar, honey, and soy sauce and cook another 3 minutes.
  6. Then, add the crispy tofu to the curry or serve on the side. Spoon some rice into your dish and spoon over the curry. 

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