For the health consideration, we often use turmeric powder to create a curry-like taste. Though milder and lighter, turmeric brings many health benefits, including anti-inflammatory and antioxidant effects.

Especially for those who need to manage their blood sugar, turmeric powder is more suggested. In supermarket, many curry powder products have addictives, while popular Japanese curry blocks often contain thickeners like starch or wheat flour.

In fact, using turmeric powder to achieve a curry flavor is quite simple. Gradually, compared with the traditional soy sauce red-braising, we prefer the yellow braising with Turmeric.

Here is one of favorite tofu dishes: pan-seared tofu simmered in a turmeric curry-style sauce, paired with crisp potatoes and savory meatballs — all together deliver an energizing comfort.

🥢 Basic Ingredients
Firm tofu, potatoes, meatballs, turmeric powder, dried chili peppers, fresh ginger, salt, scallions

🥢 Simple Steps

1. Cut the tofu into small squares. Pan-fry until golden, then set aside.
2. Thaw the meatballs if frozen. Place in a pot with dried chilies and minced ginger. Add water—enough to cover the meatballs—and simmer gently without oil.
3. As the fat comes out from the meatballs and merges into the boiling water, the broth will thicken. Add in 1 teaspoon of turmeric powder and a pinch of salt.
4. Add the potato cubes and the pre-fried tofu. Continue simmering over low heat.
5. Cook until the Turmeric sauce thickens and clings to all ingredients.
6. Finish with chopped scallions before serving.

Tips

This recipe relies only on the natural fat from the meatballs and pan-fried tofu, helping reduce oil intake.

However, for the protein- and starch-rich foods ( e.g. potato ) , there is risk of sticking. We suggest low heat and gentle simmering, with enough water to keep things moist.