Easiest Way to Prepare Yummy Curried Tofu

Without fail cooking ultimate Curried Tofu easy, delicious, practical.

Good Evening every body, at this time you get present recipe Curried Tofu with 18 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 18 ingredients and 6 stages of easy cooking Curried Tofu.

Ingredients all Curried Tofu

1. Prepare : firm tofu.

2. Needed : Olive oil.

3. Needed : Coconut milk.

4. Prepare : Lime Zest and Juice.

5. Prepare : Fresh Basil chopped finely.

6. Prepare : Scallion, Chopped into thin rings.

7. Prepare : onion.

8. Needed : cooked rice.

9. Needed : sweet curry powder.

10. Prepare : light brown sugar.

11. Needed : red pepper powder.

12. Needed : ground ginger.

13. Needed : celery seed.

14. Prepare : Chinese Five Spice Powder.

15. Needed : dried Taragon.

16. Needed : Garlic powder.

17. Needed : Roasted Sesame Seeds.

18. Prepare : Salt.

If all ingredients Curried Tofu it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Step by Step Cooking Curried Tofu

1. Lay the tofu wedges between a few layers of paper towels or two clean dish towels and press gently to drain off as much liquid as possible. Repeat with dry paper towels ? the more water you squeeze out, the tofu better the tofu will brown and soak up flavor. Also saute your shallot or onion, but don't cook all the way through as it will finish cooking in the curry..

2. Heat oil in a skillet on medium heat. Add a few tofu wedges to the pan, making sure not to overcrowd the pan. Don't move them around for a few minutes, then flip them over when nicely browned on one side. Drain the oil from the cooked tofu on a plate with some paper towels..

3. Slowly pour the white part of your canned coconut milk into a medium saucepan. Stop pouring when you get to the clear coconut water from the bottom so that your curry doesn't end up too runny. Start the burner on low/med-low heat..

4. Add your onion/shallot, most of the basil, scallions, curry, and the rest of your spices. Stir together. Add half the lime juice and half of the brown sugar and stir to incorporate, then taste. If too acidic, add more brown sugar; if too sweet, add more lime juice. Adjust spices to your taste..

5. Add the tofu to the saucepan and let it all stew together for at least fifteen minutes on low heat, but for as long as you like beyond that. Stir in the last of the basil just before serving..

6. Remove and plate the tofu, then and garnish with roasted sesame seeds. Serve in a bowl or rimmed plate along with rice and the curry sauce..

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