Cooking curried tofu

Curried tofu stir fry

Posted by Matthew A. Gonzalez

Tags: Dinner, Stir fry, Tofu, Vegan, Vegetarian

Earlier this week, I posted a recipe for yellow curry, but here is something you can make with the curry. I made this for a friend of mine who happens to be vegan. I didn’t want to make the same old crap I always make for him, so I went with something a little different. I will quickly add that this recipe is a modification of what I made my friend. I tried to do this in a slow cooker and found it didn’t come out quite how I’d like it to have come out. So I decided to just do a stir fry and was really happy with the results.

Ingredients for four

  • Adobo
  • Lime juice
  • 8 oz. firm tofu, diced
  • Olive oil
  • 2 carrots, chopped
  • 2 cloves garlic, minced
  • 2 shallots (or 1/2 red onion), chopped
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2 small red potatoes (or 1/4 regular potato), chopped
  • 2 – 3 tbsp yellow curry sauce
  • 1 tbsp rice wine

Tool & cookware

  • Large, deep skillet or wok
  • Wooden spoon or good spatula

Instructions

  1. Marinate the tofu with lime juice and adobo and refrigerate at least one hour.
  2. In a large skillet or wok, heat the olive oil and saute one clove of garlic.
  3. Cook the tofu for five minutes on medium heat and remove.
  4. If the olive oil has gotten low, add a touch more in order to saute the other clove of garlic.
  5. Add the remaining veggies (carrots, shallots, red and green peppers and potatoes) and stir fry on medium heat for 3 – 5 minutes.
  6. Stir in the curry sauce and rice wine.
  7. Add the tofu and continue to cook on medium heat another 5 minutes. If the ingredients start to look dry, add another tbsp of curry sauce.
  8. Serve it with white rice (I used regular rice, but I’d assume jasmine rice might give it a more-Indian taste and feel) and extra, warm curry sauce on the side as a garnish.
Well, what do you think?