Tofu Japanese Curry

Ingredients

• 1 block tofu, drained and pressed
• 1 tablespoon grated ginger
• 2 tablespoons cooking sake
• 2 tablespoons Lee Kum Kee Soy Sauce
• 1 clove garlic, minced
• Water
• 1 cup all-purpose flour
• 1 cup potato starch
• 2 eggs, beaten
• *Salt, pepper, and cumin to taste
• Sesame seeds
• *Vegetable oil
• 2 tablespoons peanut oil
• 1 onion, chopped
• 1 carrot, sliced
• 2 potatoes, diced
• Packet S&B Golden Curry hot Curry Sauce Mix
• 2 cups cooked medium grain rice
• Chives
• Kewpie mayo
• Sesame seeds

Method

1. Prepare the tofu by cutting it into slices or cubes, then marinate it in a mixture of grated ginger, cooking sake, soy sauce, minced garlic and water and let it sit for at least 30 minutes (longer the better).
2. Then start cooking your rice, either boil or using a rice cooker.
3. In a separate pot, add diced carrots and potatoes to the pot and steam for 15 minutes.
4. In a separate bowl beat an egg and add your all-purpose flour.
5. In a shallow bowl, mix together the potato starch, salt, pepper, cumin, and sesame seeds.
6. Heat vegetable oil in a pot over medium heat.
7. Dip each marinated tofu piece into the beaten eggs and flour. Then coat with the seasoned potato starch mixture.
8. Fry the breaded tofu pieces in the hot oil until light golden and crispy. Transfer to a plate lined with paper towels to drain excess oil.
9. In a separate pot, heat peanut oil over medium heat. Add chopped onions and Stir in the S&B Golden Curry hot Curry Sauce Mix.
10. Gradually add water, stirring constantly until the sauce thickens.
11. Add in your potatoes and carrots.
12. Serve the crispy tofu over a bed of cooked medium grain rice, and generously pour the curry sauce over the top.
13. Garnish with chopped chives, a drizzle of Kewpie mayo, and sesame seeds.

Product used in recipe

• Kewpie - Mayonnaise
• Lee Kum Kee - Premium Soy Sauce
• S&B - Golden Curry Hot