Potato, carrot and tofu Japanese curry. Super basic but it’s got legs. Made about a week’s worth of dinners with this batch.

  • PointAndClique [they/them]@hexbear.netOPEnglish
    4·
    1 year ago

    It mostly holds its shape, but doesn’t really absorb on the flavours of the stew itself, so you need to pair it with veggies that do.

    There’s things you can do like brining the tofu or shallow frying it first, that can add some sear and meatiness but I usually skip that.