Friday, August 9, 2013

Korean Tofu & Veggie Curry

Korean curry is similar to Japanese curry, especially when compared to say Indian curries.  However, it is lighter than Japanese curry and a little less oily.  For this recipe we're using Ottogi Curry powder which comes in mild, medium or hot.  Serve the curry with rice either in separate bowls or with the curry ladled over the rice.
Korean Tofu & Veggie Curry
두부 야채 카레 

Servings: 4-6

2/3 of 18 oz package Firm Tofu**do not use soft tofu
2 small Carrots, chopped
1/2 large Onion, chopped
1 large Bell Pepper, chopped-we're using 1/2 red 1/2 green
1 cup Mushrooms, sliced-we recommend Baby Bella or Button mushrooms
2 medium Potatoes, cubed, optional **reduce tofu to 1/2 of 18 oz package
1 1/4 cup Korean curry powder-we recommend Ottogi Curry powder
2 tablespoons olive oil or vegetable oil
5 cups water

1. Cut tofu into 1 inch cubes.

2. Chop carrots, onion, bell pepper and potatoes into 1/2 inch pieces.
3. Medium slice mushrooms.
4. In a bowl, add 1 cup water and stir in curry powder.  Mix well.

1. Heat oil in a large pot over medium high heat.
2. Add bell pepper, onion, carrots and potatoes(optional) and saute for about 5 minutes.

3. Add 4 cups of water.

4. Add mushrooms and cook until water comes to a boil, about 2 minutes.

 5. Gently stir in curry mixture.

6. Cook for 3 minutes.

 7. Carefully stir in tofu cubes and cook another 3 minutes or until tofu cubes are heated through.

8. Serve with rice. Enjoy!


*Why not soft tofu?  Soft tofu is too...delicate.  After being cubed, stir fried, combined with veggies and mixed with sauce, soft tofu would cease to have any discernible form.   

*Other vegetables like peas, zucchini or corn can be added as well.  However, we wouldn't recommended a vegetable with a strong flavor like broccoli.  

*All the Korean ingredients can be found in your local Korean grocery store like Hmart or some even online