Curry Tofu and Vegetables (FLAVA)
4 servings
Ingredients
| Ingredient | Quantity | Unit |
|---|---|---|
| All-purpose seasoning | 1 | tbsp |
| Cabbage | 0.25 | |
| Caribbean curry powder | 2 | tbsp |
| Carrot | 1 | |
| Coconut milk | 400 | ml |
| Cornflour | 1 | tsp |
| Garlic | 2 | cloves |
| Ginger | 2 | tbsp |
| Green pepper | 0.5 | |
| Olive Oil | 6 | tbsp |
| Onion | 0.5 | |
| Red Onion | 0.5 | |
| Red Pepper | 0.5 | |
| Spring onion | 2 | |
| Tofu | 200 | g |
| Water | 125 | ml |
Instructions
Prepare the ingredients: thinly slice the red onion, white onion and spring onions; shred the cabbage; cut the carrot into julienne; deseed and cut the bell peppers into julienne; finely chop the garlic; grate the ginger.
First, prepare your tofu. After draining off any water in the packet, place a plate on top of the block of tofu and press down on it for 30 seconds, then blot with kitchen paper to remove as much water as you can. Cut into chunky cubes, about 2–3cm, place in a bowl and add the all-purpose seasoning, curry powder, ginger and olive oil. Cover and set aside to marinate.
Heat 4 tablespoons of the oil in a large frying pan or wok over a medium heat. Add the onions, spring onions, cabbage, carrot and bell peppers and cook down for 5–7 minutes until softened, then add the garlic and ginger and stir well. Remove everything from the pan and set aside.
Add the remaining 1 tablespoon of oil to the pan and heat. Add the marinated tofu and fry for a few minutes on each side until golden brown. Add the coconut milk and water and stir well. In a small bowl, mix together the cornflour and curry powder, add a little water to make a smooth paste, then add to the pan. Mix together and simmer for 5–7 minutes to thicken. Stir the veggies back in and simmer for 5 minutes to heat through.