gluten-free, curry, Japanese, Instant Pot
8 Servings
- 1 T olive oil
- 2 t garlic, minced
- 2 potatoes, cubed
- 1 package of tofu, pressed and cubed
- 1 large onion, chopped in large chunks
- 1 carrot, chopped in large chunks
- 1 bell pepper (not green), chopped in large chunks
- 2 C vegetable stock
- 6 T Yamasan Gluten-Free Curry Powder (half the package)
- 1/2 t Curry Powder
- 1 t Yondu or GF Soy Sauce
Chop all the things that need chopping. Press the Sauté button on the cooker, adjust it to medium heat, add the olive oil and the Yondu or soy sauce, sauté the tofu until it's a little brown, but not crispy. While you're sauté-ing it, sprinkle on some curry powder (up to 1/2 t is good, but however much you want). When it's done, set the tofu aside, possibly on a paper towel to soak up the extra oil, but that's not totally necessary. Sauté the onions until they're a bit brown around the edges, add the garlic, sauté for about 30 seconds more, add the carrots and peppers, sauté for 2 minutes. Add tofu back, then the potatoes, and the vegetable stock. Stir in the Yamasan GF Curry Powder. Put the lid on the cooker, press the manual button and set it for 7-10 minutes (longer time equals softer veggies and thicker sauce). Natural release. Serve over rice.
You should start some rice before you even
start chopping veggies for this. Jasmine cooks faster. But if you have leftover
rice in the fridge, any sort will do.