From: https://rhiansrecipes.com/gluten-free-vegan-japanese-curry/
gluten-free, vegan, Instant Pot, Japanese, tofu
8 Servings
- 1 package of extra-firm tofu, pressed and cubed
- 2 T canola oil
- 1 onion, diced big
- 4 t garlic, minced
- 2 t Ginger, minced
- 2 t curry powder, maybe a smidge more, up to you
- 2 t ground cumin
- 2 t ground turmeric
- 4 Carrots, diced big, peel if you want, but not worth the trouble
- 4 Potatoes, diced big
- 1-2 red bell peppers, diced big, any other color is fine, 2 is better
- 1 can coconut milk
- 2 t Better Than Bouillon
- 2 t Agave Syrup
- 2 T Tamari
- 1 can recipe-ready tomatoes
- 4 T cornstarch (or tapioca starch)
- 1/2 t cayenne pepper
- 1/2 t mushroom powder
- salt and pepper, to taste
Start the rice before starting the curry — the curry finishes fast.
Start the tofu in a press or between two plates. Set the cooker on sauté, wait until it’s hot, add oil and sauté the onion until it’s translucent and a bit brown on the edges. Add garlic and ginger, sauté for 30 seconds more. Add the spices, stir, cook for about a minute longer. Cube the tofu and toss it in. At this point, you’ll probably be chopping veggies, so add about a cup of water to the cooker so you don’t scorch the onions or the spices. Add the carrots, potatoes, peppers, coconut milk, bouillon, agave syrup, Tamari and the canned tomatoes, top up with a bit of water until there is enough liquid to cover the veggies (though probably not necessary if you added water during the sauté). Close the lid, set the cooker for 5 minutes on manual. When it’s done, do a quick release. Hit the cancel button and then turn on sauté again, cook for about 10 minutes more. Spoon out enough liquid from the curry to dissolve the cornstarch (or tapioca starch) in a small bowl, then stir it back into the pot. Stir well, and cook a few minutes more, until the sauce has thickened. If it’s still looking too thin, repeat the cornstarch steps. If it’s looking too thick, add a bit of water. Taste, adjust spices to suit your desire. Serve with rice — sushi rice is our favorite, but any kind works — and a side salad.
\label{japanese-curry}