A little change of pace here on Sand Kitchen — decided to create a recipe that was specifically geared toward tofu. I know I often suggest using it as a substitute for meat to make something veggie/vegan, but as with all things, starting with it naturally means I can work with the flavour profiles better.
Let’s start with the tofu, which we’re going to marinate while we do the rest of our chopping and cooking.
You will need:
- 300g firm tofu (in fact, extra firm would be better)
- 1 tsp chilli powder
- 1 heaped tsp coriander powder
- 1 tsp dried basil
Ideally, you will have drained your tofu an hour or two in advance and placed it on some kitchen roll or a hand towel to drain off the excess. This will just make it crisp up a bit more. If you haven’t, no big deal, I didn’t have time and so just placed something heavy on top of it to try and get as much of the water out as possible. Then just chop up your tofu into squares.
Scatter your herbs and spices mix on top of the tofu with a little drizzle of olive oil and leave it to marinate.
For the rest of the curry, you will need:
- One onion, in chunks
- Two bell peppers; I used one yellow, one green
- 500-700g mushrooms; I used a mix of shiitake and button
- 3 tbsp coconut milk powder*
- 1 inch diced ginger
- 3 diced garlic cloves
- 3 kaffir lime leaves**
* – you can substitute this with just coconut milk, I find powder easier sometimes because it keeps longer in the cupboard, and I can use less of it to decrease the fats in the meal
** – substitute with bay leaves if you can’t get ahold of kaffir
First, fry off your tofu. This should take about 5-10 minutes, until they pick up some colour. When they do, take them out.
In the same pan, add your mushrooms. Don’t add oil here, the mushrooms will naturally sweat out the water and shrink in size.
Once the mushrooms begin to shrink, add your ginger and garlic to flavour the mix.
In a pot, put your onion chunks, peppers, and mushrooms together and give them a toss.
Then add in your tofu and your coconut milk powder.
Add enough water to cover it, about 1 litre, plus your kaffir lime leaves, and leave it to simmer for about half an hour.
And voila — all done! I actually completely forgot to take pictures of this served — apologies! I made it as a meal prep, and that’s why. For me, it made enough for three portions and I served it up with a side of brown rice.
Let me know how you get on with this. Any other recipes with dietary restrictions you’d like to see?
As always, bilafiya
(well wishes and wellbeing)