Japanese Curry with Tofu & Vegetables over Basmati Rice

Green Girl Goodies December 2013

Winter is upon us and the cold weather means it’s time to break out the hearty soups, stews, chilis and curries.  This particular curry holds a special place in my heart as I grew up eating it as a child.  I usually try to avoid pre-made sauces etc. but this Japanese curry is a favorite of mine I just can’t give up.  Sadly it does contain MSG but I stick to my belief that moderation is key and frankly if we avoided everything that contained chemicals these days it would be hard to find much to eat.  Don’t get me wrong, I still encourage avoiding processed foods, but for me this curry is worth the risk!

Similar to all curries my favorite brand, Golden Curry, comes in Mild, Medium and Hot.  You can find it in the Asian aisle in most grocery stores these days.  I generally go with the Mild or Medium but the hot is delicious as well.  The seasoning block is compatible with a number of proteins, vegetables and grains and is as easy as stewing your choice of items, adding water, seasoning paste and letting it all simmer and marry into the amazing final product.   

For this particular go-around I decided to stick with the classic Japanese vegetable choice of Green Bells, Carrots, Onions and Potatoes.  For my protein, I picked Tofu.  If you chose a meat protein I recommend getting a nice hot pan and searing the meat first for added flavor but I didn’t have extra firm tofu so chose to add it as the last ingredient so it would hold its shape.  I served the curry over Basmati rice and it was perfect for warming the belly on a chilly winter evening.  Enjoy!

Yield 6 – 8 Servings

3 c Potatoes, medium dice

2 c Red Onion, large ½” dice

1 ¼ c Carrots, half moons

1 heaping c Green Bell Peppers, large ½” dice

5 c Spinach, hand torn

6 oz Tofu, cut into ½” cubes

Curry Block

4 c Water

2 tb Vegetable Oil

Rice or Noodles of Your Choice

-          Heat a large stock pot and add oil.  Once the oil is hot, add the vegetables and brown over medium high heat for 3 – 5 minutes. 

      

-     Add the water, seasoning blocks and spinach and bring it to a slow simmer, stirring occasionally to dissolve the seasoning block. 

-          Once the sauce and vegetables reach a simmer and begin to thicken slightly, reduce to medium high heat and add the tofu.  Stir well to incorporate the tofu and serve over your grain of choice.

Up Next…

Homemade Inari Sushi (Inarizushi)

Breakfast Egg "Fu-ttata" topped with Fresh Mozzarella and Heirloom Tomatoes

Green Girl Goodies, September 2013

When I advertised this as my next posted recipe, I had the intention of posting 6 months later in June after giving myself some time to adjust to my new role at work.  I had just taken on more responsibility as Culinary Manager and my free time was almost nonexistent.  Just as I was beginning to settle in to my job, we decided to move back to Seattle.  Moving is always hectic and we went right to work upon getting home as well so sadly the blog took a temporary backseat longer than expected.  It is great to be home near family and friends and we have settled right back in.  The readjustment period is over and I have spent the time away collecting more recipes and information I can’t wait to share.  Unfortunately I settled in a little late for the best tomatoes to go with this recipe, but the “Fu-ttata” is still delicious!

Heirloom tomatoes are one of my favorite summer offerings and the classic pairing of tomatoes and fresh mozzarella is a versatile pair, great in a multitude of different recipes.  Here I combined eggs and tofu to provide a lower cholesterol version of the classic Frittata.  The “Fu-ttata” is full of charred onions, peppers and tomatoes and is quick and easy to make.  Once the eggs begin to set, about halfway thru the baking process, I topped 2/3 of the Fu-ttata with slices of fresh Heirlooms and fresh mozzarella, a little salt, and freshly ground pepper.  You can choose any other combination of cheese and vegetables you like.  Just make sure the vegetables are sliced thin or they will not cook.  I cooked the topped Fu-ttata to a nice golden brown before removing it from the oven to cool.  It can be served hot, cold or at room temperature.  It can be kept refrigerated for up to 4 days.

The Fu-ttata is not only great for breakfast but can be served many other ways.  For a lighter lunch or dinner, serve it at room temperature with a small mixed green salad and a slice of nice baguette.  Below the cooking directions you can see the Fu-ttata wrapped in a tortilla with turkey bacon and spinach for a tasty breakfast burrito.  Enjoy J

Yield 6 to 9 servings

First, preheat the oven to 375.  Then get the charred vegetables cooking so they can cool slightly while you prepare the egg mixture.  While the Fu-ttata is cooking, slice your choice of toppings. 

For the Charred Vegetables:

½ c Yellow Pepper, small dice

¼ c Red Pepper, small dice

¼ c Yellow Onion, small dice

¼ c Tomato, small dice

2 tb + 1 tsp Vegetable or Canola Oil

¼ tsp Kosher Salt

4 turns (of a peppermill) Freshly Ground Pepper

 -  Heat a large sauté pan over high heat and add the 1 tsp oil.  Once the oil and pan are hot, add the peppers and onions.  Season with salt & pepper and stir occasionally until charred.

- Turn off the heat and add the diced tomatoes.  Mix well.  Remove the mixture from the pan and set aside to cool slightly while you prepare the egg mixture.

For the Egg Mixture:

4 ea Eggs

½ Block Mori-Nu Silken Tofu, “Firm”

½ tsp Tapatio

1 tsp Kosher Salt

12 turns of Freshly Ground Pepper

-  Crack eggs in a medium mixing bowl.

-  Use your hand to smash up the tofu as you place it into the bowl with the eggs.

-  Add the tapatio, 1 tsp salt and 12 turns of pepper to the bowl and use a hand held emersion blender to blend the mixture until smooth and airy.  If you don’t have an emersion blender, a regular blender would work as well. 

-  Add the cooled vegetables to the egg mixture and stir well to combine.  Pour the mixture into a well-oiled 8x8 baking dish.  Drop the oven temperature down to 350 and place the Fu-ttata in the oven on the middle rack.

-  While the Fu-ttata is cooking, slice your choice of toppings.  Mine was fresh mozzarella and Heirloom tomatoes.

-  Once the Fu-ttata has begun to set, approximately 12 minutes, remove it from the oven and top it with your cheese and vegetables.  Make sure to place the cheese below the vegetables so it doesn’t burn before the Fu-ttata is finished cooking.  Top the vegetables and cheese with 12 more turns of fresh pepper.

-  The Fu-ttata is done when the top is golden brown and the egg mixture doesn’t move when you jiggle the pan.

-  Let the Fu-ttata cool slightly then serve.

-  Below is the Fu-ttata in a turkey bacon & spinach burrito….yum!!

Up Next…

Japanese Curry with Tofu & Vegetables over Basmati Rice