Japanese Veggie Curry
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile

Japanese Veggie Curry

with Tofu and Rice


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time


serving amount

250 g

Extra-Firm Tofu

4 g

Curry Powder

1 unit(s)

Vegetable Broth Concentrate

30 g


6 unit(s)

Garlic, cloves

170 g

Green Beans, trimmed

¾ cup

Basmati Rice

56 g

Green Peas

2 unit(s)

Green Onion

56 g

Onion, sliced

2 tbsp

Soy Sauce

(Contains Soy, Wheat, Sulphites May contain Sesame, Sulphites, Wheat, Crustaceans, Egg, Fish, Milk, Mustard)

1 tbsp


(May contain Mustard, Sesame, Soy, Sulphites, Wheat, Egg, Fish, Milk)

Not included in your delivery

2 tbsp


¼ tsp

Salt and Pepper*


Nutrition Values

Calories510 kcal
Fat14 g
Saturated Fat2 g
Carbohydrate86 g
Sugar8 g
Dietary Fiber7 g
Protein11 g
Cholesterol0 mg
Sodium740 mg
Trans Fat0 g
Potassium500 mg
Calcium100 mg
Iron4 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Cups
Baking Sheet
Medium Bowl
Large Non-Stick Pan



Bring 1 1/4 cups water (dbl for 4 ppl) to a boil in a covered medium pot. Add rice to the pot of boiling water. Reduce heat to low. Cook, still covered, until rice is tender and liquid is absorbed, 12-14 min.


While the rice cooks, pat the tofu dry. Tear or cut into 1-inch pieces. Season with pepper, 1 tbsp oil (dbl for 4 ppl), half the curry powder and half the soy sauce in a medium bowl. Toss to combine. Arrange the tofu on a baking sheet. Broil in the middle of the oven, flipping halfway through cooking, until golden-brown, 9-10 min.


While tofu broils, trim green beans, then cut in half. Thinly slice the green onions. Peel, then finely grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince or grate the garlic. Whisk together the broth concentrate(s), cornstarch, remaining soy sauce and 2 1/2 cup water (dbl for 4 ppl) in the same medium bowl as the tofu.


Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then the sliced onions, green beans, ginger, garlic and remaining curry powder. Cook, stirring occasionally, until fragrant, 2 min. Season with salt and pepper.


Add the soy-cornstarch mixture to the pan with veggies. Cook, stirring occasionally, until slightly thickened, 6-8 min. Season with salt and pepper. Stir in the tofu and green peas until warmed through, 1 min.


Fluff the rice with a fork. Season with salt. Stir in half the green onions. Divide the scallion rice between bowls. Top with the Japanese veggie curry. Sprinkle over the remaining green onions.