Mushroom and Tofu Curry Pot
Ingredients (1-2 servings)
| Tofu |
400g |
| Shimeji mushrooms |
80g |
| Eryngii mushrooms |
80g |
| Daikon (Japanese radish) |
80g |
| Carrot |
50g |
| Onion |
50g |
| Japanese leek |
1 |
| Vegetable oil |
2 Tbsp |
| Water |
330ml |
| S&B Golden Curry Mix 220g |
1 block |
Directions
- Wrap the tofu in two layers of paper towel and leave for 15 minutes to drain. Cut the tofu into 1.5 cm-thick, 3 x 4 cm rectangular pieces.
Separate the shimeji mushrooms and eryngii mushrooms into smaller bunches. Slice the daikon, carrot, and onion.
Cut the Japanese leek diagonally into thin slices.
- Heat 1 tablespoon of vegetable oil in a frying pan and cook both sides of the tofu from 【1】. Take them out of the pan when done.
- Heat 1 tablespoon of vegetable oil in a pot and stir-fry the daikon, carrot, onion, and mushrooms. (Approx. 5 min)
Add the specified amount of water and bring to a boil. Turn off the heat. Break the S&B Golden Curry Sauce Mix into pieces and add them to the pot. Stir and melt them completely.
Add the tofu from 【2】 to the pot, turn on the heat again, and simmer for 5 minutes.
- Serve on a plate, topped with chopped Japanese leek.
