Okinawan Tofu Curry

Okinawan Tofu Curry is a delicious and nutritious dish that combines the flavors of Okinawan cuisine with the comforting warmth of curry. This recipe is a great way to enjoy the unique flavors of Okinawa while incorporating healthy tofu and a variety of vegetables.

Vegan Gluten Free Main Course Okinawan Tofu Curry
Okinawan Tofu Curry

Ingredients

  • 1 block of firm tofu, cubed
  • 2 potatoes, diced
  • 1 carrot, sliced
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 can of coconut milk
  • 2 tablespoons of curry powder
  • 1 tablespoon of soy sauce
  • 1 tablespoon of vegetable oil
  • Salt and pepper to taste

Instructions

  1. In a large pot, heat the vegetable oil over medium heat.
  2. Add the chopped onion and minced garlic, and sauté until the onion is translucent.
  3. Add the diced potatoes and sliced carrot to the pot, and cook for 5 minutes.
  4. Add the cubed tofu, curry powder, and soy sauce to the pot, and stir to combine.
  5. Pour in the coconut milk and bring the curry to a simmer.
  6. Let the curry simmer for 15-20 minutes, or until the vegetables are tender.
  7. Season with salt and pepper to taste.
  8. Serve the Okinawan Tofu Curry hot, over steamed rice.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
250 per serving
Protein
12g
Carbohydrates
30g
Fat
10g

Supplies

Large pot Knife Cutting board Stirring spoon

Tools

Stovetop

Serving suggestions

Serve the Okinawan Tofu Curry with a side of pickled vegetables for a traditional Okinawan meal.

Tips & tricks

For a spicier curry, add a teaspoon of chili flakes or a chopped chili pepper to the pot with the vegetables.

Cost

$10