Quick Vegetable Tofu Curry Food

QUICK VEGETABLE & TOFU CURRY

Steps:

• If time permits, drain the tofu. This is what I like to do: Remove tofu from its packaging. Place tofu in colander. Place the tub it arrived in on top. (If it didn't arrive in a tub, simply fold a tea towel around it, and place it in the colander.) Place something heavy, such as 28-oz can plum tomatoes, inside the tub (or on top of the towel). Place colander in sink to drain for 10-15 minutes. See photo above for reference. Heat oven to 425ºF.
• Cut tofu into cubes, roughly 1-inch. Spread onto a parchment-lined sheet pan. Drizzle with a little bit of olive oil, season with salt. Toss gently. Spread out. Transfer pan to the oven and cook for about 15 minutes. You're not trying to get these super crispy, just lightly golden (so they don't turn to mush in the curry).
• In a large skillet over high heat, add the oil, then the onions. Season with a big pinch of salt. Stir. Cover pan and immediately turn heat down to low. Cook for 10 to 15 minutes or until onions begin to take on some color.
• Cut off tough bottom stem of cauliflower. Remove only the very tough outer leaves. Cut the remaining leaves roughly, and cut the cauliflower into florets. Remove the leaves from the kale stems. Chop the leaves roughly.
• When the onions are ready, open the lid, allowing the water to drip back into the pan. Add the curry paste and spices and cook for a minute or two, or until the onion is evenly coated in the spices, and the spices are beginning to toast.
• Add the coconut milk. Fill the empty can with water, and add it to the pan. Fill it again halfway and add to the pan - you need about 2 3/4 cup water. (Note: If you like a brothier curry, add 2 cans full of water (3 cups); if you like a thicker curry, use 2.75 cups water.) Bring to a simmer. Add the brown sugar and a teaspoon of kosher salt. Add the cauliflower and the tofu and simmer at a good pace - turn the heat up if necessary - for about 10 minutes or until the cauliflower is tender. Check with a paring knife. (Note: Cauliflower quickly goes from being uncooked/tough to knife tender. Keep in mind the texture of the finished dish ultimately is on the mushy side ... there are no crispy elements here. On subsequent days, the texture of the vegetables gets even softer, but I find the flavor gets even better.)
• Add the kale, and stir to combine. Taste the broth. Add more salt if necessary. Add a squeeze of lime if necessary, too. (Note: Depending on the size/shape of the pan you are using, the broth may evaporate more (or less) quickly. If you find you need more liquid, simply add water by the quarter cup; if it's too liquidy, simmer it until it thickens slightly and the flavors concentrate.)
• Serve with rice or naan, if you wish.

QUICK AND EASY VEGETABLE CURRY

Steps:

• In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
• Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.

VEGETABLE TOFU CURRY

Steps:

• If using broccoli, trim the ends of the stems and discard, then cut the stems off near the base of the florets. Cut off the thick peel around the stems, then cut the stems into 1/2-inch slices. Cut the broccoli crowns into small florets. Drain the tofu and cut into 1-inch cubes.
• Open the can of coconut milk and spoon off an inch or so of the hard white solid part into a large saucepan with a lid. (If the milk is all liquid, add a few spoonfuls.) Turn the heat to medium-high. When the solids melt, add the onion and broccoli stems, if using, and sprinkle with salt and pepper. Cook, uncovered, stirring occasionally, until the onion is translucent, 5 to 7 minutes. The coconut milk liquid should have evaporated, so the onions should be sizzling in coconut oil and the milk solids should be brown and smell toasty. Scrape up any bits sticking to the bottom.
• Turn the heat down to medium-low, add the curry powder and stir until evenly mixed, about 10 seconds. Add the remaining coconut milk, stir and bring to a simmer. Add the tofu and spread the cubes in an even layer, then top with the broccoli florets or other vegetables, sprinkle with salt and cover with the lid. Cook until the vegetables are just tender but still bright green, 5 to 7 minutes.
• Gently stir so the vegetables are also coated in sauce. Taste and stir in more curry powder, salt and pepper if you'd like. Serve hot over rice or other grains or noodles, with hot sauce if you want.

VEGETABLE AND TOFU RED CURRY

Steps:

• Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
• Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

TOFU CURRY

Steps:

• Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
• Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
• Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
• Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.