Sunday, October 31, 2010

Curried Tofu

Now this is what I needed!  Yum yum yum!
Complexity Level:  Intermediate
Curried Tofu
What You Need:
1 block Extra Firm Tofu, diced
12oz Mushrooms, sliced thin
1 can Light Coconut Milk
2 cups Vegetable Broth (or 1 X-large Bouillion Cube + 2 cups water)
4 cups Water
1 tsp Sea Salt
1 tbsp Chilli Oil
1 tsp Sarancha (if you like spicy less for more mild)
1 Large carrot, sliced 1/8 inch thick)
1/2 Yellow Onion, minced
1 Cinamon stick
2 Bay Leaves
1 tbsp Spicy Curry
1 tsp Red Curry
1/2 tsp Tumeric
Pinch of Ground Nutmeg
4 whole cloves
2-3 Basil Leaves
4 Cardamon Pods
1 Star of Anise

To start, heat the chilli oil, tofu, mushroms, and onions and simmer until semi translucent - browning the tofu.  Add the carrots, coconut milk, water, salt, and broth. 

Stir in the curry and sirancha,   Place the cardamon, star of anise, bay leaves, cloves, an cinnamon in a large skillet and toast over medium heat for a few minutes, tossing often.

This is going to extract a ton of flavor and will open the natural oils of the spices.  Next, place the toasted spices and basil in a cheese cloth/ spice bag and add to pot.  Let this simmer over low heat for 4 hours.    Remove the spice bag, turn off heat, and serve!

This is wonderful served over rice (pictured over Mint & Tumeric Wild Rice).



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