<MISO TUFU CARRY/ 味噌豆腐ドライカレー>
＜Yield> 2 servings
<Prep time> 5 mins
<Cook time> 12 mins
firm tofu 200g
cheery tomato ８
grated ginger 1 tsp
garlic 1 clove
miso 20g/１½ tbsp
tomato ketchup 1 tsp
curry powder 1 tbsp
toasted sesame oil 1 tbsp
rice oil 1 tbsp ( any high smoking point oil)
salt 1 pinch
1; Remove the moisture of tofu by putting something heavy on top of it for 15mins.Chop onion into small pieces. Cut cherry tomato into half. Mince garlic. Grate the ginger.
2; To a pan on high heat, add 1 tbsp of rice oil. Cook onion and garlic for 5mins or until they are slightly brown. Crumble tofu into the pan and cook it off until the moisture is evaporated for about 7-8mins. Discard from the pan and set it aside.
3; Into the same pan, wipe off the remaining liquid. Heat pan over mid-low heat. Add 1 tbsp of toasted sesame oil, then in goes 1 tbsp of curry powder, tomato, grated ginger and tomato ketchup. Let the spices toasted for 1min. Back 2 into the pan and cook it off for another 3mins. Off the heat and mix with kombu miso paste. Serving it with rice along with generous scoop of curry on top.
<Miwa’s tips> ※Watch more on YouTube!
1; The curry powder get burnt pretty easily, so keep the low-mid heat.
2; Use extra firm or firm tofu.
3; It's a bit spicy. Feel free to reduce the mount of curry powder to your liking.
4; You can use any miso paste but make sure to add little by little to control the saltiness. For my kombu miso paste, go to this recipe!
Keep it in a air-tight container in a fridge for 3days.