Curried Tofu, Stir Fry: Recipe
We have tofu in one form or another 3 to 4 times per month, sometimes more often than that. It is an ideal substitute for meat if you are looking to reduce your meat consumption but still want protein.
I bake it and stir fry it and can create a number of different tastes simply by changing how I prepare it.
For the most part, especially baking and stir frying I use the 225 g firm tofu. It is easy to work with and slices and dices well.
By itself, tofu has a rather bland taste but when seasoned properly or marinated it comes alive. I love hot sauces, not the so hot I swear my tongue is going to melt kind, but hot enough to clear my sinuses which can come in handy during the winter months.
I use a Chinese curry paste to make this simple dish.
Fry pan or wok
1 block 225 g, firm tofu, diagonally sliced
2 small carrots diced
1 medium onion diced
1 cup broccoli sliced.
Sea salt and black pepper to taste
Butter ( 1 tsp).
Apply curry paste to sliced tofu
Put in refrigerator for 2 hours
Add butter to fry pan or wok
Put sliced broccoli into steamer on high.
After tofu begins to brown, flip.
Add carrots and onions
Cook 4 minutes.
Broccoli is ready when tender
Salt and pepper taste.
This is perhaps the simplest tofu stir fry to make, if you enjoy curry this Chinese curry paste is pretty good and only needs to be used to coat the tofu slices. This way you get the flavour but not the work. You can even prepare the tofu a day or two before using as long as it stays covered and in the fridge.
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