Gluten-Free curry curry tofu and broccoli
Curry tofu and broccoli
Curry Curry tofu and broccoli
Curry Curry tofu and broccoli
Curry Curry tofu and broccoli
- 1 cup vegetable broth, I used boullion
- Juice of one lemon
- 3 tablespoons soy sauce, low-sodium
- 2 tablespoons honey
- 2 tablespoons arrowroot or cornstarch, divided
- 1 block tofu, slice length-wise somewhere between a third and one-half inch thick
- 1/2 teaspoon salt, or not if you are watching your sodium
- 4 tablespoons sesame oil, divided
- 1 large onion, sliced
- 1 broccoli, crown
- 1 carrot, large
- 1 tablespoon cilantro, fresh, not crucial but nice
- 2 tablespoons ginger, grated
- 4 or 5 cloves garlic, minced
- 3 tablespoons curry powder, divided
Curry Curry tofu and broccoli
- Combine broth, lemon juice, soy sauce, honey, ginger, and one tablespoon of the arrowroot and set aside.
- Slice the tofu and lay it on a tea towel, then place another tea towel on top and add something heavy to extract the extra water in the tofu.
- Cut and prepare all the vegetables, broccoli, onion, carrot and garlic. Take the remaining arrowroot, 1 tablespoon of the curry and the 1/2 teaspoon of salt and mix together in a medium size bowl.
- Take the tofu from the tea towel and cut into cubes. Toss them into the curry, arrowroot and salt mixture and coat the tofu thoroughly. Take a large saute pan and use 2 tablespoons of the sesame oil and heat to medium high heat. Then toss in the tofu and saute for 4 or 5 minutes and stir making sure all the tofu is golden brown on each side maybe taking 4 or 5 more minutes. Remove from pan and set aside.
- Using the same saute pan add the rest of sesame oil and saute the onion for 4 minutes until translucent, then add the garlic and curry powder. Saute another minute or two until the mixture is very fragrant. Add the broth and bring the liquid to a light boil, then add the broccoli and carrots. Cover with a lid on and lower the heat to a simmer. Cook another two to four minutes until broccoli is bright green. Add the tofu cubes and heat for another minute. Serve over brown rice.
Curry Curry tofu with broccoli and carrots
My husband and I are forever curious about everything related to food and drink. Our new craft beer passion has led us to travel to breweries and brewpubs. The area we live in is very far behind in this area but is making a big effort to change that. We are patiently waiting for that to happen and until it does we are going have to travel to whet our taste for craft beer. Our last adventure was to Holland, Michigan to the New Holland Breweru brewpub. We also added Saugatuck, Michigan to the agenda because of their sand dunes and quaint harbor town.
When arrived in Holland, I was very impressed. It was just after their tulip festival and we were lucky enough to see some of the cross-bred very elusive Black Tulip. Our hotel was all eco-friendly and only steps away from the New Holland pub which turned out to be a very good thing. My sister-in-law and her wonderful boyfriend joined us. We sampled some of the local favorites at the bar including, Dirty Water, Dragon's Milk and my personal favorite Black Tulip. With all this polite sampling, a walk was the only way to get back to the hotel!
But you ask how did I come about this recipe? Well, my husband and I took a side trip to Saugatuck and came upon the most awesome tea and spice shop, Spice Merchants. To my delight, they had several different curry powders to try. I had long ago given up on curry. Every Indian restaurant in my town can not seem to make me a dish that doesn't burn my mouth to bits even though I have begged them to. I guess their idea of zero heat and mine are not the same. Armed with my new spices I came home to develop this and several other curry recipes. Those blogs to follow. These recipes will transport you to a new country of delicious and healthy spices without the all the mouth burning. You of course can add cayenne to any of this recipes to create your own curry favorite.
If you get a chance and your just happen to be in Saugatuck make sure you visit the Spice Merchants. It's not a very big town. I am sure you will find it! Just ask someone! If you are in my locale check out the "Miami Valley Spice Traders". They have teas, spices, balsamic vinegars and oils. Ask about the black garlic, it's garlic heaven!
I did drink a Ommegang Abbey Ale with this dish. I am sure a New Holland Black Tulip would have been just as delicious.
