Soft and Flavorful Tofu Curry: A “Fridge Clean-out” Recipe
Soft and Flavorful Tofu Curry: A “Fridge Clean-out” Recipe
How to Make Delicious Tofu Curry Easily at Home
Whip up a nutritious tofu curry using ingredients you already have in your fridge! The creamy texture of tofu combined with fresh vegetables creates a wonderfully balanced and healthy meal.
Main Ingredients- 1/2 block firm tofu (approx. 200g)
- 1 carrot (medium size)
- 5 small red potatoes
- 1 red bell pepper
- 1/2 yellow bell pepper
- 1 apple (less sweet variety)
- 2 tomatoes (cherry tomatoes okay, optional)
- 1 handful of oyster mushrooms (approx. 50g)
- 1 handful blanched garland chrysanthemum (for added aroma, optional)
- 5 curry blocks (or 50g curry powder)
Cooking Instructions
Step 1
First, prepare the tofu. Gently blanch the tofu in boiling water. While this step is optional, it helps the tofu remain firm and imparts a creamier, more delicious texture. After blanching, drain it well on a sieve.
Step 2
Wash the carrot and red potatoes thoroughly. Peel them or scrub the skin clean. Dice them into bite-sized pieces (about 1.5cm). Place the diced carrot and potatoes in a pot, add enough water to cover, and bring to a boil for about 5 minutes, just until slightly tender. The goal is to par-boil them.
Step 3
Once the carrot and potatoes are slightly tender, add the bell peppers for a pop of color. Dice the red and yellow bell peppers into similar-sized pieces (about 1.5cm) and add them to the pot. Be careful not to overcook the bell peppers, as they can become mushy.
Step 4
Prepare the oyster mushrooms. Trim the tough ends of the mushrooms. If the stems are thick, tear them apart or slice them. Add the prepared oyster mushrooms to the pot with the other vegetables.
Step 5
Now it’s time to add the apple and tomatoes for added flavor. Core the apple and dice it, with or without the peel. (Even less sweet apples contribute a lovely sweetness to the curry.) Remove the stems from the tomatoes and dice them. (Tomatoes are optional.) Finally, add the curry blocks (or curry powder). Stir well to combine all the ingredients.
Step 6
Once the curry base is well mixed, carefully add the diced tofu to the pot. Gently stir to incorporate the tofu without breaking it apart, and let it simmer for a short while. The addition of tofu will make the curry even smoother.
Step 7
For a final touch of freshness, add the blanched garland chrysanthemum. Wash it, blanch it briefly in boiling water, then rinse in cold water and squeeze out excess moisture. (Garland chrysanthemum is also optional.) Stir everything together and simmer for a little longer to allow the flavors to meld beautifully. Serve hot over rice for a delicious meal!
