Traditional Heritage

Tofu Vegetable Curry

Cook Time:

40 min

Prep Time:

20 min

Servings:

4

Ingredients

  • 1 cup cubed extra firm tofu
  • 1 tsp soy sauce
  • 1 tsp agave/honey
  • ½ tbsp cornstarch
  • 1½ tbsp oil
  • 1 tsp sriracha
  • 2 cups mixed vegetables (broccoli, peas, carrots & zucchini)
  • 4 cloves garlic
  • 2 tbsp ginger
  • 2 Thai red chillies
  • 2 tbsp lemon grass
  • Zest of 1 lime
  • 1 shallot
  • 1 can coconut milk
  • 2 cups water
  • ¼ cup cut cilantro
  • 1 tsp cumin powder
  • 1 tsp coriander powder

Directions

  1. Mix the cornstarch, sriracha, soy sauce, agave and 1 tsp oil in a mixing bowl. Increase or decrease the amount of the ingredients according to sweetness/spiciness.
  2. Take half a slab of extra firm tofu, drain the water and remove moisture with paper towels and also wrap with a clean kitchen towel and keep aside to dry for at least 30 minutes.
  3. Dice the dried tofu into cubes and toss in the coating mixture in the bowl.
  4. Bake in a preheated oven at 400°F for 25–30 minutes.
  5. Wash & cut the vegetables into cubes and keep aside.
  6. For the curry paste, first blend 2 cloves of garlic, Thai chillies, lemon grass, cut shallot, cilantro, cumin and coriander powder into a fine paste with a little water.
  7. Heat the remaining oil in a sauce pan and add the minced garlic and roast till fragrant.
  8. Add the blended curry paste and cook for a few minutes till the raw smell is gone.
  9. Add the cut vegetables, water & salt and cook till the vegetables are soft for about 5–7 minutes.
  10. Add Kashmiri chilli powder for extra spice if needed.
  11. Add the coconut milk and tofu, give it a nice stir, mix well and allow to cook for another 3–5 minutes on a low/medium flame.
  12. Add extra water if the curry is too thick.
  13. A tsp of agave can also be added for a hint of sweetness.
  14. Enjoy the tasty curry with rice.

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