Thursday, December 6, 2007
I purchase tofu every once in a while. I find it a nice change from meat dishes.
It took us a while to figure out the firmness of tofu we prefer, what size to slice it for cooking and well, how to use it in cooking. It's not very difficult to work with but you have to know what you like.
In this dish, I used to use firm tofu but my husband prefers medium firm. I don't mind cubes on the bigger side but my husband wants them smaller so it's well coated with sauce so he "doesn't really have to taste it". haha. Medium firm tofu does fall apart more easily, so you don't want to be agitating it too much because then you're left with tofu bits and crumbs :)
This recipe is a very mild and light tasting curry, which I think goes well with the mild taste of tofu. It's also very simple to whip up...
1 tsp oil
1/2 cup chopped onions
1/2 cup sliced mushrooms
1 small can (~224 ml) bamboo shoots
1 garlic clove, minced
1 tsp ground cumin
3/4 tsp ground coriander
1/2 tsp curry powder
1 cup coconut milk
1 tsp sugar
1/2 block (~175 grams) medium or firm tofu, cut into small cubes
Saute onions for a minute or two with oil in hot pan. Add sliced mushrooms and saute further.
Add bamboo shoots, cumin, coriander and curry powder and cook for another minute.
Add coconut milk and sugar and bring to boil. Reduce heat and simmer, uncovered for 2 minutes.
Stir in tofu cook until warmed up.
Combine cornstarch in 1 tablespoon water and add to tofu mixture. Cook until thickened, about a minute. Serve with rice.
Recipe adapted from: On Golden Prawns, Crazy Plates Cookbook
Labels: vegetarian dishes