Our Japanese curry is a fragrant, medium spicy curry meant to be paired with white sticky rice. See below for a Chicken Coconut Curry recipe.
Tofu with Orange Coconut Curry Sauce
1 tub medium-firm tofu (drain water thoroughly)
1 small onion (finely chopped)
1 tsp fresh ginger (finely chopped)
2 garlic cloves (finely chopped)
1 celery stick (chopped)
1 carrot (chopped)
1/2 red bell pepper (seeded and cut)
3 Tbsp. vegetable oil
1 cup of your favorite mushrooms
1 Tbsp. Japanese curry
1/2 tsp sea salt
1/2 cup coconut milk
1/2 cup fresh orange juice
1/4 cup fresh cilantro (optional)
This recipe should be cooked on high heat for the most part. Please have all the ingredients prepared in advance to prevent burning.
Heat oil, add carrot and celery, stir fry for 5 minutes. Add onion and bell pepper, saute on high heat for about 5 minutes. Add ginger and garlic, saute for a few seconds. Season with Japanese curry and salt. Add mushrooms and stir fry for 2 more minutes. Add in the tofu and fold gently into the mix (make sure not to break apart the tofu). Add coconut milk, orange juice and a pinch of black pepper. Bring to a boil, cover and reduce heat to medium. Cook covered for 3 minutes. Add chopped cilantro at the end, and serve over white Basmati rice.
1 small onion, finely chopped
1 tsp fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 celery stick, chopped
1 carrot, chopped
½ red bell pepper, seeded and cut
3 Tbl. vegetable oil
1 cup crimini mushrooms (or your favorite mushroom)
1 Tbl. Japanese Curry Powder
½ tsp. sea salt
½ cup coconut milk
½ cup orange juice
¼ cup cilantro
Directions. Prepare fresh ingredients in bowls, the recipe is cooked at high heat and it’s best to have everything ready to go to avoid burning. Heat vegetable oil, carrot and celery, stir fry for 5 minutes. Add onion and bell pepper and sauté for 5 minutes. Add ginger and garlic and sauté for a few seconds. Season with 1 Tbl. Japanese Curry Powder and sea salt. Add mushroom and stir fry for 2 minutes. Add tofu and fold gently into the mix (make sure not to break apart the tofu). Add coconut milk, orange juice and a pinch of black pepper. Bring to a boil, cover and reduce the heat to medium. Cook covered for 3 minutes. Add chopped cilantro and serve.