subject: RED CURRIED VEGETABLES WITH TOFU and more [print this page] RED CURRIED VEGETABLES WITH TOFU RED CURRIED VEGETABLES WITH TOFU
INGREDIENTS:
1-2 tbsp sunflower oil, or less
2 x 250g, packets plain firm tofu
2 cloves garlic, finely chopped
1/3 head broccoli, cut into small florets
3 (sweet bell) peppers, preferably of different colours, cut into large (2cm, 3/4 inch) squares
1 cup (8 fl oz, 225ml) Thai red curry paste, preferably home-made
1 courgette (zucchini), cut into thick semicircles
1 aubergine (eggplant), cut into 2cm (3/4 inch) cubes
METHOD:
1. First prepare the tofu. Drain and rinse it well. Press out as much of the liquid as possible without breaking the tofu - either by squeezing with your hands or by wrapping in a clean tea towel and pressing under a heavy weight for 30 minutes or so. Cut into 2cm (3/4 inch) cubes; there should be about 32.
2. Heat a large heavy frying pan, and oil it lightly. Fry each side of the tofu cubes until golden brown, and set aside.
3. To make the curry, heat a large saucepan, then add a little oil, and heat again. Add the garlic, and stir for a few seconds before beginning to add the vegetables in the order given. The curry paste needs to be added before the pan gets so full that it doesn't fry properly, but not so soon that it overcooks. I add it after the peppers.
4. When all the vegetables are in, add the fried tofu and cook for a few more minutes, then turn the heat down, cover and simmer, stirring occasionally (carefully, to avoid breaking the tofu), until the vegetables are done to your liking. Take the lid off before the end if it looks like there will be too much liquid.
SERVES: about 8
Tofu Stir Fry
Serving: 4 Portions
Ingredients:
1/3 cup light soy sauce
1/3 cup rice vinegar
3 Tbsp. Vegetable oil
700 gms Tofu , drained and cut into 1/2 inch cubes
1/2 cup capsicum (red), chopped
1/2 cup celery, sliced
1/2 cup onions, sliced
1/4 cup fresh ginger, sliced
1 cup cooked rice (optional)
Method:
Combine soy sauce, rice vinegar, sesame oil and Tofu . Marinate in refrigerator for a minimum of 1 hour.
Heat all above ingredients in wok. Add capsicum, celery, onions and ginger. Stir fry until all vegetables are just crisp-tender.
Add rice (optional). Stir fry to heat through. Serve hot.
