Photo: Korea Ministry of Food and Drug Safety

Tofu Steak with Curry Sauce

Name: Tofu Steak with Curry Sauce
Cuisine: South Korea
Ingredients: 67 g tofu; 17 g Korean zucchini; 33 g button mushrooms; 17 g eggplant; 17 g paprika; 50 g apple; 33 g potato; 10 g curry powder; 2 g cooking oil; 5 g starch; 5 g water

카레소스를 얹은 두부 스테이크

Side dish · Grilled

Side dishesCourse

199kcal · per serving

Not spicySpice

🌱 Vegan

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Recipe

Tofu Steak with Curry Sauce

Not spicyVeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1

tofu두부
67 g
Korean zucchini애호박
17 g
button mushrooms양송이
33 g
eggplant가지
17 g
paprika파프리카
17 g
apple사과
50 g
potato감자
33 g
curry powder카레가루
10 g
cooking oil식용유
2 g
starch녹말가루
5 g
water물
5 g

Nutrition per serving

199kcal

27.8gCarbs

10.1gProtein

7.5gFat

481mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Cut the tofu 2cm thick and cut out rounds with a circular cutter.
Cut the prepared vegetables into small cubes and stir-fry lightly in a pan.
Mix water and curry powder and boil, add the potato and boil, and when the potato is almost cooked, add the remaining vegetables and boil.
Mix water and starch and adjust the thickness of the curry sauce from step 3.
Pan-fry the tofu in a heated pan until golden brown.
Pour the prepared sauce over the tofu steak and serve.

💡 TipInstant curry powder is too high in sodium to use for low-sodium cooking, so use a non-instant curry powder for this dish.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.