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Easy tofu recipes1/8/2024 Tofu-especially fried tofu-is best when made fresh, and it tends to lose it's flavor and texture when it's frozen. You can definitely make the sauce ahead of time and freeze it, but I wouldn't freeze the tofu. In this case, I chose spinach, but roasted broccoli would work too I like to add some sort of greens to most curry dishes.I used brown rice to keep things on the lighter side, but jasmine, basmati or white rice would also be delicious.Use full fat coconut milk to add more flavor.You enjoy it as-is over rice, or add in some chopped cilantro and a squeeze of fresh lime juice. At this time, you should add the spinach in and stir it for about 30 seconds or until it's wilted.įinally, add the tofu back into the skillet and stir so that it's coated in the sauce. Then, add the coconut milk, curry paste, soy sauce, and coconut sugar and bring mixture to a simmer. Start by sautéing the onion and red pepper in a skillet for 2-3 minutes, then add the garlic and ginger and sauté for 1 more minute. The best part of any curry dish is the sauce! This sauce is very simple and made with basic (but delicious) ingredients. Then, add the tofu to a skillet, along with 3 tablespoon olive oil and fry the tofu on all sides. That way, the tofu is completely covered in cornstarch and it only takes a minute. I like to put the tofu in a plastic bag, then add the cornstarch, zip the bag up and shake it. Before actually frying the tofu, you have to coat it in cornstarch so that it gets nice and crispy. However you normally cook rice works fine in this recipe too. Be sure to cook the rice first because it takes the longest to cook. Spinach - You don't have to add spinach, but it's an easy way to squeeze some greens into this meal.Rice - Brown, white, basmati, jasmine - whatever you have on hand!.If you don't have coconut sugar, use regular cane sugar. Coconut sugar - The first time I made this I didn't add sugar, but the sugar takes it to a whole other level.Coconut aminos has less sodium than soy sauce, but it will slightly alter the flavor. Soy sauce - Or you can substitute tamari or coconut aminos if you prefer.I like the Thai Kitchen brand, which you can find at most grocery stores. Red curry paste - Again, no real substitutions here.Coconut milk - I almost always go for full fat coconut milk, but light coconut milk works too.Garlic, onion, ginger, red bell pepper - these are all going to add tons of flavor to the dish, so I don't recommend substituting anything.That way, it retains little moisture and will crisp up nicely. Tofu - Always go for super firm tofu when you're going to bake or fry it.Personally, baking it in the oven is my favorite method, but, frying it over the stove is definitely faster, so I opted for that method in this recipe. I've talked many times about various ways to prep tofu. Honestly, it wasn't that challenging because it's so tasty and an easy weeknight meal. I whipped up this tofu curry during a week when he was traveling and ate the entire thing myself. However, curry is not Miguel's favorite food (I know, what the heck?), so I don't eat it nearly often enough. Oh my gosh do I love curry, especially when tofu is involved. It's made with coconut milk, red curry paste and crispy tofu and served over your favorite kind of a rice for a quick meal that comes together in just over 30 minutes. Tofu Curry is an easy weeknight meal that uses simple ingredients and is packed with flavor.
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