Savory Pan-Seared Tofu and Vegetable Curry
Savory Pan-Seared Tofu and Vegetable Curry
A Delicious One-Bowl Meal: Tofu Curry That’s Flavorful Even Without Meat!
Did you always believe that curry needs meat to be delicious? It’s time to change that mindset! This recipe proves that you can achieve a deep and rich flavor using just tofu and fresh vegetables. We’re introducing a nutritious tofu and vegetable curry that’s incredibly satisfying, featuring pan-seared tofu for a delightful texture and nutty taste. It’s the perfect meal for anyone, whether you’re living alone or following a vegetarian diet!
Main Ingredients- 1/2 block Firm Tofu
- 1 Onion
- 1/2 Carrot
- 2 King Oyster Mushrooms
- 2 heads Bok Choy
- 1/2 ear Corn (kernels from fresh corn or canned)
- 2 Potatoes
Cooking Instructions
Step 1
First, wash all your vegetables thoroughly. Peel the carrot and slice it into approximately 1cm thick half-moons. Peel the potatoes and cut them into pieces similar in size to the carrots. Trim the base of the king oyster mushrooms and slice them into bite-sized pieces. Peel and finely dice the onion. Wash the bok choy under running water and trim the base slightly to separate the leaves.
Step 2
Heat a pan over medium heat with a small amount of cooking oil. Add the sliced carrots and sauté for about 1 minute. Carrots take a bit longer to cook, so a quick sauté at the beginning helps shorten the overall cooking time and maintain a pleasant texture. Next, add the diced potatoes and sauté for another minute.
Step 3
Pour 2 cups (approx. 400ml) of water into the pan with the sautéed vegetables. Cover the pan and bring to a boil over medium heat, cooking for about 5-7 minutes until the potatoes are tender. If you are using fresh corn kernels, add them now and let them cook. If using canned corn, you can add it towards the end.
Step 4
Once the potatoes are somewhat tender, add the sliced king oyster mushrooms and the prepared tofu. For the best texture and appearance, you can steam the tofu for about 5 minutes or pan-sear it until golden brown on both sides before adding it to the curry. This helps the tofu hold its shape. Let it simmer for a few more minutes after adding the tofu.
Step 5
When the vegetables are cooked, reduce the heat to low. Add the curry roux blocks (or curry powder) and stir well to dissolve them without lumps. Continue stirring gently until the curry roux is completely melted and has thickened to your desired consistency. Cooking over low heat prevents the curry from sticking to the bottom of the pot.
Step 6
Finally, add the prepared bok choy and stir gently just to combine. Cook only until the bok choy is slightly wilted; this will keep its crisp texture and vibrant color. Mix everything together lightly to ensure the flavors meld beautifully. Your delicious tofu and vegetable curry is ready! Serve generously over a bowl of warm rice and enjoy.
