Yummy Tofu curry Hi friends I’m still in vacation and so some reposts are coming…
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?Yummy Tofu curry? Hi friends ?I’m still in vacation and so some reposts are coming your way until I get back. I did not bring my camera and had no time to take new photos before I left. These are some of my fave recipes that are pretty far down in my feed. Hope you’re all doing well. Lots of love.?
?Recipe:?Tofu: Press 1-12oz block extra firm tofu between paper towels to remove excess moisture. Cut into 3/4 inch cubes. Evenly coat tofu cubes in neutral oil and arrow root starch and pinch of salt. Toss and spread in even layer on parchment-lined baking sheet. Bake at 400F until golden (about 25 minutes), tossing halfway. ?Curry: Sauté 1 finely diced onion in 2 tbsp heated neutral oil until translucent. Add 1 tsp cumin seeds and sauté another minute. Add 3 minced garlic cloves, 1 inch finely grated ginger, 1 finely diced Serrano pepper and cook another minute. Mix in 1 tbsp Garam Masala, 2 tbsp paprika, 1 tsp coriander, 3/4 tsp salt, 1/2 tsp cayenne, 1/2 tsp turmeric. Cook another 30 seconds until fragrant. Add 6 tbsp tomato paste and cook another couple of minutes. Add 1-14oz can diced tomatoes (drained) and cook another 5 minutes constantly stirring. Add 1 can full-fat coconut milk, 1 tsp coconut sugar and 2 tbsp white wine vinegar. Simmer at least 30 minutes or longer until desired consistency. Mix in baked tofu and add fresh lemon juice and salt to taste.
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