Curry tofu for me is indeed an experiment gone right. After an exciting episode with the tofu vegetable stir fry I have gained some experience with tofu and was ready for another challenge. As I explained before, tofu takes some skill when you're preparing it because of the inherent bland taste and the texture you have to be careful with.
The firm tofu was easier to work with, although the soft one now has me thinking of a few experiments to try as well. But, I will do some playing around first before I graduate to recipes using the soft silken tofu.
When I first had it years ago, "Tofu" had literally no taste and (to me) tasted like cardboard. Then, it could be the deep seated view I had about soya chunks that had me steering clear of anything to do with soy. I also speculated that perhaps it was just my trini tongue which really found it untasty.
Yeah, I'm making up a word to describe soy products, lol. I just couldn't believe why someone would want to torture their taste buds no matter how well you "seasoned" soy. Fortunately, things change with life experiences, and now that view has changed since I've been introduced to tofu.
Now I have learnt how to manipulate the taste of tofu; all you have to do is marinate it in whatever flavouring of choice and then cook away (a tip I got from a chef). Make sure you marinate it long enough so that the flavour infuses well into the tofu.
This is what I did with the curried tofu. I treated it like I would do meat and let the curry and seasonings soak well into the tofu before currying it down.
With a little more practice and I would soon be preparing new recipes with tofu - but not too much though because my carnivorous readers might get upset hahaha. Don't worry I'll be back in meatville soon! I can't stay away for too long 🙂 Here's Curry Tofu trini style.
1 lb tofu
4 leaves chadon beni, minced
2 cloves garlic, grated
1 pimento pepper, chopped finely
½ small onion, sliced
1 tablespoon duck and goat curry powder
1 teaspoon salt
1 teaspoon pepper
2 cloves garlic
1 teaspoon duck and goat curry powder
1 teaspoon (normal) curry powder
1 teaspoon geera powder
2 teaspoon green seasoning
3 tablespoon water
2 tablespoon Coconut milk powder + 3 tablespoon water (coconut milk mixture)
2 tablespoon oil
Note: Be gentle when stirring.rice.
That last picture looks very appetizing. All I can say is dig in lol! Hope you liked my Curried Tofu.
- To Season
- 1 lb tofu
- 4 leaves chadon beni minced
- 2 cloves garlic grated
- 1 pimento pepper chopped finely
- ½ small onion sliced
- 1 tablespoon duck and goat curry powder
- 1 teaspoon salt
- 1 teaspoon pepper
- To Cook
- 2 cloves garlic
- 1 teaspoon duck and goat curry powder
- 1 teaspoon normal curry powder
- 1 teaspoon geera powder
- 2 teaspoon green seasoning
- 3 tablespoon water
- 2 tablespoon Coconut milk powder + 3 tablespoon water coconut milk mixture
- Pinch salt
- 2 tablespoon oil
- This is the brand of tofu I used.
- Cut the tofu into cubes
- Season with the chadon beni, garlic, onion, pimento, pepper and duck and goat curry powder
- mix thoroughly and marinate for at least 1 hr.
- In a small container or cup mix the two curries, geera powder and green seasoning in 3 tablespoon of water. Stir.
- Heat the oil and add the garlic. Cook until golden.
- Add the curry mixture.
- Stir until the curry gets thick.
- Add the tofu. Allow to cook for 3 minutes then add the coconut milk.
- Lower the flame and simmer for 10 minutes. Stir occasionally.
- Note: Be gentle when stirring.
- Adjust salt to taste.
- Serve hot over rice.
Ah gone 🙂