RCI-SP.005.0041.001
Curry Tofu
Curry Tofu from the Recidemia collection
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1 large
- 3 small
- 3 tablespoons
- curry powder (or1 bagto taste)
- cornstarch - enough for your preferred curry texture1 unit
- 1 teaspoon
- 1/2 teaspoon
- of MSG (optional)1 Dash
Method
1
Cut the large block of tofu into 3/4-inch cubes and pat dry with paper towels to remove excess moisture.
2
Slice the red peppers in half lengthwise, remove seeds and white membranes, then cut into 1-inch pieces.
3
Heat the vegetable oil in a large wok or deep skillet over medium-high heat until shimmering, about 2 minutes.
2 minutes
4
Add the curry powder to the hot oil and stir constantly for 30 seconds to 1 minute to bloom the spices and release their aromatics.
5
Add the tofu cubes to the wok and stir gently to coat evenly with the curry oil, cooking for 3 to 4 minutes until lightly browned.
4 minutes
6
Add the red pepper pieces and stir-fry for 3 to 4 minutes until the peppers begin to soften but retain some crunch.
4 minutes
7
Dissolve the cornstarch in 1/2 cup of water and pour into the wok while stirring constantly to create a smooth, thickened sauce.
8
Season the curry with salt, granulated sugar, and a dash of MSG if using, stirring well to combine.
9
Simmer for 8 to 10 minutes, stirring occasionally, until the sauce thickens to your preferred consistency and the peppers are tender.
9 minutes
10
Transfer the curry tofu to a serving dish and serve hot with steamed rice or naan bread.