Japanese-Style Curried Tofu and Vegetables #recipe by @LeslieKarst

 

Curry was brought to Japan in the 1800s by Anglo-Indian officers of the Royal Navy, and was quickly reinvented to suit Japanese tastes and ingredients. The result is a delicious dish, quite different from traditional Indian curries, typically served with short-grain rice.

Although it can be made from scratch, the Japanese I know generally use store-bought curry blocks—a spice blend mixed with oil and a thickening agent of some sort—which make for an easy and quick-to-prepare dish. This recipe uses Golden Curry, a popular brand of curry mix, but there are many different kinds to choose from (as well as mild to hot varieties).

 

Japanese-Style Curried Tofu and Vegetables

(serves 6)

Ingredients

1 pkg. (14-16 oz.) medium-firm or firm tofu

1 teaspoon salt

2 tablespoons corn starch

1/3 cup neutral oil

4 small or 2 medium russet potatoes

4 small carrots

3 stalks celery

1 medium onion

1” fresh ginger, minced

½ package (4 cubes—about 4 oz.) Japanese curry mix

3 heads baby bok choy or 1 large head bok choy

 

Directions

Cut the tofu into 1” cubes, then toss with the salt and let sit for 15 minutes.

While the tofu is sitting, cut the vegetables into bite-size pieces. For the bok choy, separate the white from the greens (which need only be roughly chopped). 

 

Toss the tofu with the corn starch. (Using your hands works best to ensure they’re all evenly covered.)

 

Heat the oil in a large skillet, then brown the tofu on both sides over medium-high heat. Drain tofu on a paper towel and set aside. Pour the oil from the pan and reserve for later use.

 

Place the potatoes in the skillet and pour enough water in to almost cover them. Simmer, until they’re just starting to get tender, then add the carrots.

 

Once the water simmers away and evaporates, add 2 tablespoons of the reserved oil to the pan, then add the celery and stir fry until it starts to soften. Add the onion and ginger and continue to stir fry until they start to brown. 

 

Pour in 2 ½ cups of water, then break up the curry blocks and stir them in. Bring the sauce to a boil, then simmer until it thickens. (You can add more water, if necessary.) Add the white part of the bok choy and continue to cook until it softens.

 

Add the tofu and stir in.

 

Add the greens from the bok choy and continue to simmer until they wilt.

 

Serve over steamed rice. 

 

🌱  🍋  🌿

 

 

Coming April 2!

MOLTEN DEATH

Orchid Isle Mystery, book 1

available for pre-order here!

 

“Karst’s first Orchid Isle novel is part murder mystery, part vividly evocative, colorful sketch of Hawaii and its history, geography, tradition, culture, food, language, and people. Armchair travelers and mystery aficionados alike will find it entertaining.”

Booklist

 

This first book in my brand-new Orchid Isle mystery series features retired caterer Valerie Corbin and her wife Kristen who, on a trip to the Big Island of Hawai‘i, swap surfing lessons for sleuthing sessions when a hike to an active lava flow turns deadly. 

 

Advance praise for MOLTEN DEATH:

“a compelling read that will enlighten, engage, and entertain, leaving readers longing for their next trip to the Orchid Isle.”

--New York Times bestselling author Jenn McKinlay

“a terrific debut to a series that will go on my must read list!”

--USA Today bestselling author Deborah Crombie

 

 

A SENSE FOR MURDER

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for Best Humorous Mystery!

This newest Sally Solari mystery

is available for purchase here !

 

Praise for A SENSE FOR MURDER:

 

“[Sally is] sassy, irresistible company... Culinary cozy fans will be in heaven.”

 --Publishers Weekly

 

“An enjoyable read for mystery mavens and foodies alike.”

--Kirkus Reviews

Also now available:

Justice is Served:  A Tale of Scallops,

the Law, and Cooking for RBG

(available for purchase here)

 

"a suspenseful, exhilarating memoir; Karst relays her determination to serve the 'perfect' meal to RBG alongside an uplifting, enlightening portrayal of one of the most admired justices in the history of the Supreme Court." 

 

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