Saturday, May 30, 2009

Tofu with Curry Dressing

Tonight I made fried tofu with a curry dressing served over brown rice. It was a very easy meal that was very filling over all. The dressing recipe makes a very large amount so I would advise cutting the recipe in half. The dressing can be used on a salad or used as a dip for other foods such as falafel.

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Fried TofuI
  • 1 package water packed tofu (firm or extra firm works best)
  • 1 tablespoon oil or cooking spray
  • 2-3 tablespoons Soy Sauce (to taste)
  • 1/4 cup Nutritional Yeast (to taste)

    Directions
    1. Start by wrapping the tofu in paper towels or a dish towel
    2. Placed the wrapped tofu on a plate and place a heavy item such as a pot or pan on top of the tofu (to squeeze the water out of the tofu)
    3. Let the tofu set for 20-30 minutes with the heavy item on it to ensure the majority of the liquid has been removed. Cube tofu into small bite size pieces
    4. If you have an electric wok heat it to 400 degrees. If not heat a skillet to medium high.
    5. Place oil in the pan and then add tofu to the pan making sure to flip it often to ensure it does not burn
    6. Once tofu has turn golden brown add 2 tablespoon soy sauce (add more depending on your taste).
    7. Directly after adding the soy sauce add the nutritional yeast.
    8. Continue to stir the tofu until there is no longer any liquid left in the pan. Remove from heat and serve right away.


    Curry Dressing Recipe
  • 1/2 (15-ounce) block tofu, crumbled
  • 1/4 cup cider vinegar
  • 1/4 cup water
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon, plus 2-1/2 teaspoons curry powder
  • 1-1/2 teaspoons sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon dried ground ginger
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 1/8 teaspoon cumin powder
  • pinch of freshly ground cinnamon
    3/4 cup soybean oil


    Directions
    Combine all ingredients except oil in a blender or food processor and mix well. Continue blending while adding oil in a slow steady stream until smooth and thick. Use immediately or store in tightly covered in the refrigerator for up to 2 weeks.

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