This easy Japanese Beef and Tofu Curry recipe brings rich, comforting flavors to your table in just 30 minutes. Think of it as Asian hamburger helper. Featuring tender ground beef, hearty vegetables, and a savory Japanese curry sauce, it’s perfect for a quick and satisfying meal. Serve it over steamed white rice and, if desired, with fukujinzuke for an authentic touch.
Ingredients (Serves 4–6)
- 1 lb lean ground beef (or we like to use venison)
- 1 lb firm tofu, cubed into 1/2″ squares (optional)
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 1 1/4 tsp kosher salt, plus more to taste
- 1 (3.2 oz) box S&B Golden Curry (Japanese curry sauce mix)
- 2 1/3 cups water
- 1 large Yukon Gold potato (about 8 oz), diced (peeled if desired)
- 1 medium carrot (about 6 oz), peeled, halved lengthwise, and thinly sliced
- 2/3 cup frozen peas (optional)
- Steamed white rice, for serving
- Fukujinzuke (Japanese pickled radish), for serving (optional)
Instructions
- Cook the beef and onions – Heat a large saucepan over medium-high heat. Add the ground beef and diced onion. Season with salt and cook, breaking up the beef into bite-sized pieces, until the beef is cooked through and the onion softens (about 7 minutes). Remove from pan. Add some oil and crisp up tofu on each side in the pan. Remove tofu, let dry on paper towels. Return beef to pan.
- Add the curry and vegetables – Break the curry sauce mix into pieces and stir it into the pan until melted and evenly coats the beef. Add water, diced potatoes, and sliced carrots. Scrape up any browned bits from the bottom of the pan and bring to a boil.
- Simmer – Reduce heat to low, cover, and let simmer for 15–20 minutes, stirring halfway through, until the vegetables are tender and flavors meld.
- Finish and serve – Stir in the frozen peas (if using) and cook for 1 more minute. Return crispy tofu to pan. Adjust seasoning if needed. Serve hot over steamed white rice with fukujinzuke on the side if desired.
Notes
- Curry Mix Substitute – You can also use 5 blocks from an 8.1 oz box of Vermont Curry.
- Storage – Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Enjoy this simple yet flavorful Japanese Beef Curry! 