tofu curry & rice
- Serves: 5
- Calories: 585 kcal
- Total Time: 2 h 0 m
- Prep: 1 h 15 m
- Cook: 45 m
- Japanese: Tōfu-karē-raisu
Cut each tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces for each block. Slice the onions and garlic cloves thinly. Cut the chicken into bite-size pieces.
Place the salad oil in a pan and add the sliced garlic. Sear on low heat until you smell the odor of them cooking.
Add the chicken and sprinkle a little salt and pepper on top. Sear the chicken on medium heat until it turns a brownish color.
Add the onions and sear until they turn a brownish color.
Add the chicken stock and tofu. Simmer for 30 minutes on low heat.
Split apart the solid curry blocks and add. Stir until well mixed and simmer for 5 minutes.
Serve over the steamed rice.
The tofu suits curry taste well. This dish is simple and delicious.
Japanese foods recipes