First Time Making Curry Tofu

Vegan Curry From Tofu

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_{Vegan-based dishes are not always bad, cooking in a spectacular way will really surprise you in a serving bowl on the dining table.}

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At first I was hesitant to make a different version of curry, so this time I added tofu to the curry dish. Knowing that it becomes very delicious when cooked, this idea suddenly appeared when I saw the latest announcement of the Hive Top Cheff contest organized by the @qurator team. Tofu curry is a substitute for beef, in my opinion the taste will not taste much different from meat curry in general. Tofu does have a different texture from meat, its soft texture adds a natural taste. Moreover, I had boiled the tofu first before storing it in the refrigerator some time ago. So the texture of the tofu is denser compared to tofu before it is boiled.

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This heart is cooking in a cloudy atmosphere, I cook it as a side dish for my lunch. Well, in my area, curry is never far from curry leaves. Moreover, dried chilies and coconut milk are the main ingredients in making curry dishes. Well, apart from that, curry does have quite a lot of ingredients when we prepare it. And usually it is rich in spices and natural ingredients stirred in one pan. Well, the composition of these various ingredients is what makes curry the most popular thing in my house.

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The following cooking process is very easy for you to follow!

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Materials Needed

• 2 pieces of tofu
• 2 curry leaves
• 2 cardamom seeds
• 1 clove of red onion
• Enough water
• 65 ml thick coconut milk
• 1 teaspoon salt
• 1 carrot
• 2 red chilies

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Ground Spices

• 5 dried chilies
• 3 cm turmeric
• ½ teaspoon coriander powder
• 4 pieces of sunti acid
• 5 cloves of red onion
• 2 cloves of garlic
• 2 star anise petals
• 1 candlenut
• 3 cm galangal

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Cooking Procedure

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Cut the white tofu into pieces 1 cm thick. After cutting, sprinkle with a little salt then let sit for approximately 5 minutes.

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Peel the carrots and wash the carrots then cut them thinly according to your wishes. Here I cut thinly at an angle.

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Fry the tofu with a little oil, fry until golden brown. Well, here you can add white tofu without frying it too.

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Blend the spices until smooth, don't forget to add a little water when blending.

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Saute one chopped onion, curry leaves and cardamom, saute until wilted.

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Then add the ground spices. Add a little water to cook the spices until cooked.

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Add the carrot pieces, cook until the carrots are half cooked.

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Then add the fried tofu, then cook briefly until the spices are absorbed.

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Then add the coconut milk that has been diluted with water and stir.

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Season with salt and mushroom stock, cook until boiling and the water has reduced.

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Results

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The Tofu Curry is ready to be enjoyed, I serve this at noon at home as a side dish for lunch. I enjoyed it with warm white rice and added some tofu pieces and curry sauce. When you start tasting the curry sauce, wow, it's really delicious. Like curry sauce with meat, this is the best result, then start chewing the tofu, it is so soft and really soaks up the curry spices. So the taste is quite satisfying, the softness of the tofu and the taste of real-bemat curry combine well. The creamy taste of the ksri is quite good, I think this is the perfect curry result in adding coconut milk to give it a creamier texture.

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So for the results of this recipe, I got 2 bowls of curry, enough for 2 people to enjoy it. Don't hesitate to try it, vegan curry with tofu will also give you a slightly different surprise sensation to serve at home. Well, the taste of this recipe is quite right, not too spicy.

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