Easy Dry Curry with Tofu

• 1 block Tofu
• 1/4 carrot Carrot
• 1 eggplant or 1/16 of a kabocha Eggplant or kabocha squash (according to your preference)
• 1 clove Garlic (minced or grated)
• 1 thumb-sized piece Ginger (grated)
• 1 Consomme soup stock cube
• 2 blocks Curry roux
• 2 tbsp Ketchup
• 1 pinch Sugar
• 2 tbsp White wine or sake
• 1 from 50 ml Water
• 1 Olive oil
• 1/2 onion Onion
• 1 Fried egg or poached egg
• 1 Parsley

1. Chop the vegetables roughly.
2. Add the olive oil to a frying pan and fry the garlic and ginger.
3. When the garlic and ginger become fragrant, add the sugar and vegetables and fry.
4. When the onions have become translucent, add the tofu and crush while frying.
5. Once the tofu is in fine pieces, add the white wine and simmer.
6. Add the water and bring to the boil.
7. Then break and dissolve in the consomme soup stock cube.
8. Add ketchup and mix.
9. Remove from the heat, add the roux and let it dissolve.
10. Once it has completely dissolved, heat once again to remove the moisture.
11. Once the moisture has evaporated off, you're done.

carrot carrot, clove garlic, ginger, cube, curry, ketchup, sugar, white wine, water, olive oil, onion, egg, parsley

Taken from cookpad.com/us/recipes/153000-easy-dry-curry-with-tofu (may not work)