Curried Tofu Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 Block: of medium firm tofu, (450 gr)
1 large: Onion,
3: Garlic cloves,
1: 1 inch knob of ginger,
1 can: , (400 ml) coconut milk
1 tbsp: Good Madras curry powder, up to 2
1: Habanero seeded, stemmed and minced
Directions:
Hi JB...so, you do not like tofu..perhaps you have never had it done right;
here is a recipe I devised for Curried Tofu. PLEASE try it and let me know
if your taste buds are still negative.
First weight the tofu for about half an hour to remove excess water, and
then cut it into 1" squares(approx)and let these sit and dry some more
while you finely chop the onion...use a big onion. Mince the garlics, and
finely chop the ginger, and the hab(use mittens, or be prepared to face the
consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil,
in batches over high heat, until it is all a little browned, then set it
aside to get rid of the excess oil and any more moisture. In a pan or pot,
stainless is good, place about 2 tbls of peanut oil on low heat and dump in
the onion, garlic, ginger, and minced hab. Let this simmer over low to
medium heat, and add the curry powder, and salt to taste. Cover this and
let it go for awhile on LOW...do not let it burn. The secret to a good
curry, either vegetable or animal, is long slow cooking of the onion curry
mixture. Now you can stir in the reserved tofu, raise the heat to medium
high and add the can of coconut milk. Do not cover, but let this simmer
until reduced quite a bit...taste for seasoning, add a little sugar and
more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie food!
Posted to CHILE-HEADS DIGEST by Doug Irvine on Oct
10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
here is a recipe I devised for Curried Tofu. PLEASE try it and let me know
if your taste buds are still negative.
First weight the tofu for about half an hour to remove excess water, and
then cut it into 1" squares(approx)and let these sit and dry some more
while you finely chop the onion...use a big onion. Mince the garlics, and
finely chop the ginger, and the hab(use mittens, or be prepared to face the
consequence) In a wok, quickly stir fry the tofu pieces,using peanut oil,
in batches over high heat, until it is all a little browned, then set it
aside to get rid of the excess oil and any more moisture. In a pan or pot,
stainless is good, place about 2 tbls of peanut oil on low heat and dump in
the onion, garlic, ginger, and minced hab. Let this simmer over low to
medium heat, and add the curry powder, and salt to taste. Cover this and
let it go for awhile on LOW...do not let it burn. The secret to a good
curry, either vegetable or animal, is long slow cooking of the onion curry
mixture. Now you can stir in the reserved tofu, raise the heat to medium
high and add the can of coconut milk. Do not cover, but let this simmer
until reduced quite a bit...taste for seasoning, add a little sugar and
more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie food!
Posted to CHILE-HEADS DIGEST by Doug Irvine
10, 1998, converted by MM_Buster v2.0l.
Source from luhu.jp
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