I know what you gonna say BUT a month without curry for me is like a month without rain, CANNOT live without it…I know it’s bad, I can’t help it (!!).
I’ve been on Pinterest for most of my evenings, looking for inspiration and ideas for new recipes. Found lots and lots of good things, the only “problem” is that most of the time you need to have “special” ingredients. What I mean by special is that you cannot find them at your local supermarket and need to go out of your way for only a couple of things. I have two options… number one, go and buy the particular item that I need to make the recipe or number two try to find a substitute, most of the time that’s what I do. Let’s think about it, why would you buy something you’ll only use once (?!).
Most of the time you can find a substitute, or you already have them at home.
Yeah, okay, went a bit overboard, let’s get back to the subject shall we (?), curry. During the week I decided that I would switch things up and try to make a “different” style of curry. Went through Pinterest and Instagram for any vegetarian/vegan, I’m not vegan but I enjoy making vegan recipes and try them and of course, share them with you to make you discover new recipes.
Stumble upon a recipe called fried tofu and curry Japanese style, in my head, it was like YAY (!!), found the right recipe to make.
I had most of the ingredients and changed some of them to be able to have them at your local supermarket. I think I talked enough here (!!).
Let’s get started!
To make the curry sauce you will need:
- 2 tbsp vegetable oil
- 1 onion
- 1 tsp ground ginger
- 2 garlic cloves
- 1 tsp curry powder
- 2 tbsp flour
- 375 ml vegetable stock
- 3 tbsp Tamara or soy sauce
- 1 1/2 tsp honey
- 1 tsp garam masala
For the tofu:
- 200-300 g tofu (it depends on how much you want to make) 200 g is perfect for 2 persons.
- Almond milk
- Vegetable oil
For the sauce,
- Heat the vegetable oil in a pan on medium heat.
- Sauté the onion, ginger and garlic.
- Add curry powder and stir.
- Stir in the flour and continue to stir.
- Add bit by bit the vegetable stock then add the soy sauce.
- Let it simmer for about 10 minutes or until the sauce thickens.
- Add garam masala and keep warm.
For the crispy tofu,
- The first thing you need to do is drain the tofu, you need to take as much liquid out as you can.
- Slice the tofu into around 1 cm slices. But not too thick or it won’t cook correctly.
- Now, take 2 plates and 2 bowls. In the first bowl, put flour. In the second bowl, pour a little bit of almond (if you don’t have enough you can always pour some more), in the first plate, pour the bread crumbles and reserve the second plate to put the tofu once you did all the steps.
- Pour around 1 cm of oil in a frying pan and heat it.
- Once it is ready, fry the tofu for around 2 minutes on each side or until it’s golden.
- Place on kitchen paper once done to be able to drain the excess oil.
Serve with rice and put the curry sauce on top. I added dipping sauce on the side, to dip my crispy tofu (!!).
I think, this recipe became one of my favourites ‘cause I really like the crispy tofu, and you can make your own dipping sauce so it can have lots of different flavours.
BTW, I found the recipe on Pinterest, but it is originally from My Goodness Kitchen.
Let me know what you think (!!).
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The veggies adventure signing off!