3/16/2023 0 Comments Curry tofu![]() ![]() If you want really super crispy tofu you can roll the slightly damp tofu in cornflour and fry in some oil. If you still want crispy tofu, remove the tofu with a slotted spatula and either airfry at 375F (190C) for 8 minutes, shaking halfway, or pop into a 390F (200C) oven on a tray covered with baking paper for around 10-15 minutes, flipping halfway through. If you’re happy with your tofu the way it is, process to the steps below (adding in the coconut milk). I encourage you to actually test one of the cubes as you’ll find that boiling it really gives it a better taste and texture. Now you choose whether you’d like soft tofu in your curry or crispier tofu. The liquid will have reduced slightly (see photo number four above) but not much. Bring to the boil and then reduce to medium-high heat to maintain at a lively simmer for ten minutes. The liquid in the pot should just about cover the tofu as in photo number three above (if not you may need to use a smaller pot). The smaller the tofu cubes the better they’ll absorb all the tasty goodness of the sauce…Īdd the chopped tofu to the pot. If you’re using extra-firm tofu go a small as you’d like, with just firm tofu I’d stick to cubes that are at least 1.5 cm dice. but really any rice would go well with it. I love it with my lemon coconut rice recipe, basmati rice, brown rice etc. Like most curries, the best pairing for this yummy tofu curry is with good soft naan bread and rice. Use a high-quality tofu, extra-firm if you can get it, if not, firm will do.You can use either crushed or chopped canned tomatoes, it doesn’t really matter as you’ll be blending everything anyway.You can use either water or vegetable stock but as usual, I really recommend the stock as it gives a lot more depth of flavor.Fast-cooking vegetables like frozen peas or already cooked veggies can go in 2-3 minutes before the cooking time is up. Feel free to add whatever veggies you choose, although I would suggest parboiling harder vegetables such as potatoes and adding them in with the coconut milk.If you really hate tofu… 1) I’m not sure how you got here! 2) you can substitute out the tofu for any other protein such as soy curls, TVP, seitan, tempeh, or legumes.For a really decadent curry you could substitute the coconut milk with coconut cream. Full-fat coconut milk will yield the tastiest creamiest curry but if you’re watching your waistline low-fat coconut milk will be perfectly fine as well.(oh and although it’s not an Indian-style recipe, this amazing lemon rice with coconut goes so well with curries!) Recipe tipsĪlthough this Indian tofu curry is so easy to make it practically makes itself, there are a few tips, tricks and substitutions you might want to keep in mind. Chickpea spinach curry (chana palak masala).If easy and delicious vegan curries are your thing then I highly recommend trying the following recipes as well (I do tend to make a few different curries to serve when we’re eating Indian-style food): ![]()
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