Potato, carrot and tofu Japanese curry. Super basic but it’s got legs. Made about a week’s worth of dinners with this batch.
You are viewing a single thread.
View all comments 6 points
- Caramelize onions, garlic, and ginger (either diced or blended into a paste)
- Add whole spices (Indian tempering spice blends, curry and bay leaves) and sugar
- Fry the pastes (a Thai curry paste, tomato paste, maybe miso)
- Add powdered spices (eg. garam masala)
- Stir fry some vegan protein (usually tofu or beans)
- Stir fry veggies (whatever is leftover for the week or frozen blends)
- Add soy sauce, Thai soy sauce (for the RNA), nutritional yeast, mushroom seasoning and MSG
- Add liquid (water, broth, vegan milk or yogurt) and optional starch to thicken
- Add optional flavored oil like toasted sesame oil
Serve with rice or flatbread after it looks and smells done
Add soy sauce, Thai soy sauce (for the RNA)
RNA like… DNA? I haven’t used Thai soy sauce before, it sounds like a lighter kecap manis, could that be a substitute?
2 points
Yes RNA! Well, at least the one I am talking about is Golden Mountain brand and the ingredients says
Flavor enhancer (Disodium 5’ - ribonucleotides)
It’s basically the remnants of broken down proteins which gives it the umami taste. I would say kecap manis might work as a sub, or maybe make a caramel simple syrup and mix it around 1:1 with a light soy sauce or tamari.
