Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, curried tofu. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Stir in the coconut milk, cilantro, curry, salt and pepper. Remove to paper towels, and set aside. Remove from pan to a plate.
Curried Tofu is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Curried Tofu is something that I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can have curried tofu using 18 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Curried Tofu:
- Take 16 oz firm tofu
- Get 2 tbsp Olive oil
- Make ready 2 can Coconut milk
- Make ready 1 Lime Zest and Juice
- Take 1/4 cup Fresh Basil chopped finely
- Get 1 stalk Scallion, Chopped into thin rings
- Make ready 1/2 onion
- Make ready 2 cup cooked rice
- Make ready 1 tbsp sweet curry powder
- Prepare 1/3 cup light brown sugar
- Get 1/2 tsp red pepper powder
- Prepare 1/2 tsp ground ginger
- Prepare 1 pinch celery seed
- Make ready 1 pinch Chinese Five Spice Powder
- Get 1/2 tsp dried Taragon
- Make ready 2 tbsp Garlic powder
- Make ready 1 Roasted Sesame Seeds
- Get 1 Salt
Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. This curried tofu combines the nostalgic flavours of Indian and Jamaican spices with hearty chunks of tofu to make a filling and satisfying stew. It's a meatless version of curried chicken. It's quick and easy to make any day of the week.
Steps to make Curried Tofu:
- Lay the tofu wedges between a few layers of paper towels or two clean dish towels and press gently to drain off as much liquid as possible. Repeat with dry paper towels ? the more water you squeeze out, the tofu better the tofu will brown and soak up flavor. Also saute your shallot or onion, but don't cook all the way through as it will finish cooking in the curry.
- Heat oil in a skillet on medium heat. Add a few tofu wedges to the pan, making sure not to overcrowd the pan. Don't move them around for a few minutes, then flip them over when nicely browned on one side. Drain the oil from the cooked tofu on a plate with some paper towels.
- Slowly pour the white part of your canned coconut milk into a medium saucepan. Stop pouring when you get to the clear coconut water from the bottom so that your curry doesn't end up too runny. Start the burner on low/med-low heat.
- Add your onion/shallot, most of the basil, scallions, curry, and the rest of your spices. Stir together. Add half the lime juice and half of the brown sugar and stir to incorporate, then taste. If too acidic, add more brown sugar; if too sweet, add more lime juice. Adjust spices to your taste.
- Add the tofu to the saucepan and let it all stew together for at least fifteen minutes on low heat, but for as long as you like beyond that. Stir in the last of the basil just before serving.
- Remove and plate the tofu, then and garnish with roasted sesame seeds. Serve in a bowl or rimmed plate along with rice and the curry sauce.
It's a meatless version of curried chicken. It's quick and easy to make any day of the week. You can even meal prep a huge batch for daily lunches. Mix in turmeric, chili powder, coriander, cumin powder and garam masala and fry for a few seconds until fragrant. This curry is vegan, vegetarian, egg-free, dairy-free and gluten-free.
So that is going to wrap this up with this exceptional food curried tofu recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
