In an attempt to get my kitchen mojo back, I’ve once again joined the /52weeksofcooking group in the hopes that their weekly challenge would get me going again. They are now on week 10 while I’m just now doing my second post – needless to say I’m still a work in progress! This week the challenge was Japanese and while I debated doing a tempura I couldn’t get over the idea of trying a Japanese curry similar to one I had in Pittsburgh a few summers ago. Luckily the internet provided me with lots of ideas, so I took the common ingredients from all of them and then winged the rest of it!
2 tbsp vegetable oil
4 garlic cloves, minced
1 tsp grated ginger
1 lb tofu, pressed and cubed
1 red onion, diced
2 tbsp curry powder
2 tbsp tomato paste
1/2 tbsp brown rice vinega
1/2 tbsp sesame oil
1 tart apple, cored and diced
3 cups vegetable stock
2 large carrots, sliced
2 butter potatoes, peeled and cubed
1/2 cup frozen green peas
- Heat the oil in a large wok and add the garlic and ginger. Cook until the ginger is brown and then add the onion. Cook for 10 minutes, or until onions start to brown. Add the tofu and cook 5-7 minutes on each side, tofu should be golden and onions should be slightly caramelized.
- Add the curry powder, tomato paste, vinegar, sesame oil, apple, vegetable stock, potatoes, and carrots. Bring to a boil, then cover and simmer over low heat for 20 minutes.
- Add the peas then simmer, covered, for a final 10 minutes or until potatoes are soft.
- Serve over rice and Enjoy!
I could say this was a huge hit but that doesn’t begin to cover it – this is one of the only curries where husband has wanted seconds! He couldn’t get over how savory it was – all the flavors working together. So good he didn’t believe it was vegan, BIG bonus there.
Make sure to come back Monday for February’s BONUS Secret REcipe Club post. It’s the 5th Monday of the month and this time the special theme is Spring & Bunnies.