From Farmers Market Finds to Comfort Food: Japanese Curry Tofu Stew

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Close-up of a bowl filled with Japanese curry tofu stew, featuring chunks of tofu, carrots, red potatoes, green bell pepper, zucchini, and corn in a savory sauce.

从农贸市场到家常美食：日式咖喱豆腐炖菜

De la feria al plato reconfortante: Estofado japonés de tofu con curry

Photo Caption / 照片说明 / Pie de foto: A colorful bowl of Japanese curry tofu stew, ready to enjoy.
一碗色彩丰富的日式咖喱豆腐炖菜，准备享用。
Un tazón colorido de estofado japonés de tofu con curry, listo para disfrutar.

Sometimes the best recipe ideas come from the produce on hand. After picking up fresh potatoes, carrots, zucchinis, as well as vibrant purple onions and earthy mushrooms at the farmers market, and snagging corn on sale during Labor Day, along with some unused Japanese curry roux, inspiration struck—a hearty Japanese curry tofu stew packed with vibrant vegetables and savory flavors.

Japanese curry is a much-loved comfort dish, distinctive for its rich, gently sweet, and satisfying sauce. By steaming the potatoes, carrots, and corn, then stir-frying tofu with purple onions, mushrooms, bell peppers, and zucchini, this recipe preserves the vegetables’ natural textures while layering in earthy umami and mild sweetness. Topping the finished dish with fresh cilantro adds a bright, fragrant herbal note that perfectly complements the curry’s richness.

Recipe: Japanese Curry Tofu with Steamed Farmers Market Vegetables

Ingredients

  • 2 small red potatoes, cut into chunks
  • 2 medium carrots, sliced
  • 1 cup corn kernels (fresh or frozen)
  • 1 block (14 oz) firm tofu, pressed and cubed
  • 1 bell pepper (any color), cut into chunks
  • 1 small zucchini or yellow squash, sliced
  • ½ cup sliced mushrooms (any variety)
  • 1 small purple onion, sliced
  • 2–3 blocks Japanese curry roux (any brand)
  • 2 tbsp vegetable oil
  • 1 ½ cups water (adjust as needed)
  • Salt and pepper, to taste
  • Fresh cilantro leaves, for garnish

Instructions

  1. Steam the Vegetables:
    Steam potatoes and carrots until just tender (8–10 minutes). Add corn for the last couple of minutes. Set aside.
  2. Prepare Tofu and Stir-Fry Vegetables:
    Cut tofu into cubes. Heat 1 tbsp oil in a large skillet over medium-high heat. Add tofu and fry until lightly golden. Remove and set aside.
    In the same skillet, add remaining oil, then stir-fry purple onion, mushrooms, bell pepper, and zucchini for 3–4 minutes until softened but still crisp.
  3. Combine and Simmer with Curry:
    Add all steamed vegetables and tofu to the skillet with stir-fried vegetables. Pour in water and bring to a simmer. Add curry roux blocks, stirring to dissolve. Simmer 5–7 minutes, or until the curry thickens and all ingredients are coated. Adjust seasoning as needed.
  4. Serve and Garnish:
    Serve hot, optionally over rice or with crusty bread. Garnish with fresh cilantro for a bright, herbal finish.

Additional Ideas to Elevate Your Curry Experience

Japanese curry is wonderfully adaptable—consider experimenting with:

  • Aromatics such as garlic and ginger for a flavor boost
  • Additional veggies like eggplant, peas, or sweet potato
  • Flavor enhancers like grated apple, soy sauce, or a touch of ketchup
  • Special touches like a small piece of dark chocolate or peanut butter for richness
  • Toppings such as shredded cheese, toasted sesame seeds, or Japanese pickles (fukujinzuke)
  • Protein additions like chickpeas or edamame

This vibrant, comforting curry is perfect to enjoy fresh or for meal prep, bringing the best of your farmers market finds into a nourishing, satisfying dish. Enjoy making it your own!