It’s time for our monthly ingredient challenge again! This month it’s T and we have chosen tofu. This month Shanna and I are delighted to welcome Amanda from What’s Cooking and Liz from food for fun to join us in our ingredient challenge.
I live nearby to a vegetarian Indian restaurant. It is reputed to be the best Indian restaurant in Barcelona, not for the decoration but for the food itself – which is supposed the be the most important thing in a restaurant, right? Even though I have not dined in all the Indian restaurants in Barcelona, it really is good and I’ll gladly agree to the opinion of it being the best.
Every time I walk past this restaurant, I receive the most beautiful curry and spicy aromas ever. These aromas have been teasing me lately and making me crave curries lately – so do expect some other curry recipe sooner or later – and inspired me to make this tofu with curry recipe.
500g hard tofu, 3/4 teaspoon curry powder, 1/4 teaspoon cumin, 1 clove garlic, salt, black pepper, 3/4 cup coconut cream, chili flakes, sesame seeds, 1/2 teaspoon sesame seed oil
Peel and chop the garlic. Heat the sesame oil in a wok. Fry the garlic for about 1 minute or less if it seems like it will burn. Add the curry, cumin, coconut milk and chili flakes. Cook for about 1 minute. Add the tofu, cut into cubes. Cook for about 4 – 5 minutes, trying not to stir too much so that the tofu doesn’t disintegrate.
Serve in a bowl with white rice. Sprinkle some sesame seeds on top.
Note: I used hard tofu but soft tofu may be used instead.
Check out the other great challenges with tofu:
Thank you for reading!