Friday, February 15, 2008

Spicy Dry Fried Curry Tofu

This recipe, which I found online, originally called for chicken, but I substituted it with tofu to make it vegan.  It was good, but not great.  Next time I think I would add something to give it a little more flavor, though I'm not sure what...maybe more salt and some crushed red pepper?  You'd think with all those spices that it would be loaded with flavor, but it just seemed like needed a little something more.  If I figure that out, I'll update the recipe.  

Brad really loved this, though, and asked that I make it again.  Simmering the tofu for so long allowed it to soak up a lot of the flavor, and gain a nice, chewy, meaty texture.

Spicy Dry Fried Curry Tofu

1 block extra-firm tofu, drained and pressed
1/2 teaspoon ground turmeric
1 tablespoon ground coriander
2 teaspoons black pepper
1 1/2 tablespoons chili powder
1 1/2 teaspoons salt
3 tablespoons vegetable oil
1 teaspoon mustard seeds
1 teaspoon fenugreek seeds
1 large onion, sliced
1 1/2 teaspoons cumin seeds
3 leaves fresh curry
2 teaspoons ginger paste
1 teaspoon garlic paste
2 cups water
1 cup coconut milk
2 tablespoons fresh lime juice

Slice tofu into chunks. Place tofu in a large bowl, and season with turmeric powder, coriander powder, black pepper, chili powder, and salt. Cover bowl, and refrigerate until needed.

Heat oil in a large pan over medium heat. Fry mustard seeds, fenugreek, onion, cumin seeds, and curry leaves in oil for about 3 to 4 minutes. Stir in garlic and ginger pastes, and cook for another 2 minutes. Add tofu and water, stir, and cover with lid. 

Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.

Stir in coconut milk, and cook until almost dry. Stir to keep the tofu from sticking to the bottom of the pan. Stir in lime juice, and cook until dry.

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