If you’re craving a hearty, bold, and delicious meal that’s quick and easy to make, my Japanese Tofu Curry is the perfect choice! This simple yet satisfying dish features tofu simmered in a rich Japanese curry roux, served over rice for a comforting, one-plate meal! It’s a great vegetarian option that tastes just like the curry from your favorite restaurant – and trust me, you’ll want to make this again and again!
Why I Love This Recipe
I love this recipe because it’s the perfect balance of light and hearty, offering all the flavors of Japanese Curry in an easy-to-make, vegetarian-friendly version! I crafted this dish using firm tofu, which gives you that plant-based protein you crave, while still keeping the meal light and comforting! The secret to the deliciously rich curry flavor comes from the House Food Curry roux – it’s foolproof and guarantees a perfect curry every time!
If you’re a fan of my Japanese Mushroom Curry or Japanese Vegetable Curry, you’ll love this recipe as it brings those same comforting, satisfying flavors with the addition of tofu for an extra protein boost! Whether you need a quick meal prep option or a speedy weeknight dinner, this dish is your answer. Plus, it’s all ready in less than 10 minutes, making it perfect for busy days when you still want a delicious, satisfying meal! Trust me, you’ll want to make this today!
Ingredients
Ingredients
- 2 Blocks Curry Mix – block of Curry Mix. My recommendation is House Foods Java Curry, but you can use the brand and flavor you prefer.
- 1/2 tbsp Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- 1/4 Cup Onion – yellow or brown onion, chopped.
- 1/4 Cup Green Beans – fresh, trimmed and chopped.
- 1/2 Cup Tofu– I recommend using firm tofu for this recipe, but you can also opt for soft or extra firm tofu depending on your preferred texture. Drain and cut it into cubes.
- 1 1/2 Cup Water – filtered water.
- 2 Cups Rice – I recommend serving the curry with steamed fresh white rice, however, you can also use your rice of choice if you prefer.
🔑 Curry Secret Ingredients
Enhance the flavor of your Japanese curry by adding a secret ingredient such as 1 tbsp of Maple Syrup or Honey for sweetness, 1/4 Cup Grated Apple for a touch of sweetness, 1/4 tsp of Chili Oil for a kick, or 1 tbsp of Butter for richness. If you elect to use a secret ingredient, I recommend only selecting 1 to avoid over-flavoring the curry.
Essential Kitchen Equipment
- Dutch Oven or Large Pot
Directions
☑ Before Getting Started
Use a Large Pot to make the curry to ensure there’s enough surface area for the curry to thicken properly and for the vegetables to cook evenly.
Step 1 Drain the tofu and cut it into bite-sized cubes. Trim the green beans if needed, then chop them into bite-sized pieces.
Step 2 Heat cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and sear them until golden brown, about 1-2 minutes.
Step 3 Add 1 1/2 cups of water into the pot and bring it to a soft boil. Once boiling, reduce the heat to medium-low, and add the green beans, cubed tofu, curry roux, and any secret ingredients you’d like to include. Cook for 10-15 minutes, partially covered, stirring occasionally until the curry thickens is thickened to your liking. Serve over rice.
🌿 Garnishing Pro Tip
Garnish your dish with Fukujinzuke for enhanced flavor or Parsley for improved presentation.
Recipe Variations
If you’re looking to add more protein to your meal, you can easily switch things up by adding chicken for my Japanese Chicken Curry or slow-cooked beef for a rich Beef Curry. For a heartier, more filling option, try my Katsu Curry or Chicken Katsu Curry, where you serve a crispy fried cutlet over the curry for an extra layer of texture. For a true Japanese classic, you can also try making a Japanese Hambagu Steak and serve the curry over it to create a flavorful Japanese Hamburger Curry. Each of these variations adds a unique twist, giving you plenty of options to suit your taste!
Pairing Recommendations
To complement this dish, you can pair it with classic Japanese curry sides that are both satisfying and vegetarian-friendly, such as a green salad tossed in Japanese Style Ginger Dressing alongside a comforting bowl of Cream Corn Soup. For a slightly different take, try serving your salad with my Wafu Dressing and add a bowl of Japanese Tofu Miso Soup for a warming, savory touch. To finish off the meal, a refreshing Coffee Jelly makes for a delightful dessert that ties everything together perfectly.
Frequently Asked Questions
What type of tofu works best for this recipe?
For this recipe, I recommend using firm tofu as it holds its shape well when cooked. However, you can also use soft or extra-firm tofu if you prefer.
Is there a substitute for the House Food Curry roux?
If you can’t find House Food Curry roux, you can use other Japanese curry roux brands like S&B Golden Curry or Vermont Curry.
Can I add other vegetables to the curry?
Absolutely! Feel free to add vegetables like carrots or potatoes to enhance the flavor and texture of the curry.
Can I make this curry spicier?
Yes, you can adjust the heat by adding chili oil directly into the curry when slow cooking.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3-5 days. For longer storage, transfer the curry to ziplock bags and freeze for 3-4 months. To defrost, place the curry in hot water to return it to liquid form, then microwave for 45-60 seconds.
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Watch How To Make It
Japanese Tofu Curry
Ingredients
- 2 Blocks Curry Roux
- 1/2 tbsp Cooking Oil neutral, no flavor
- 1/4 Cup Onion chopped
- 1/4 Cup Green Beans chopped
- 1/2 Cup Tofu cubed
- 1 1/2 Cups Water
- 2 Cups Rice
Instructions
- Gather all the ingredients.
- Drain the tofu and cut it into bite-sized cubes. Trim the green beans if needed, then chop them into bite-sized pieces.
- Heat some cooking oil over high heat in a Dutch oven or large pot. Once the oil is hot, add the chopped onions and cook for about 1-2 minutes, until they turn golden brown.
- Pour in 1 1/2 cups of water and bring it to a gentle boil. Once boiling, lower the heat to medium-low. Add the chopped green beans, tofu, curry roux, and any secret ingredients you want to add. Let it simmer for 10-15 minutes, stirring occasionally and partially covering, until the curry thickens. Serve the curry over rice.
Nutrition
*Values Based Per Serving
