Here’s another healthy recipe from Grandma! It’s a Chinese- Indian fusion recipe of tofu and mixed vegetables in a Madras curry sauce. Madras curry is a blend of spices and herbs, including chili peppers, turmeric, coriander, cumin, and cloves, from southern India. This curry is named after a city in Chennai, which due to the city’s hot weather makes it ideal for growing chili peppers.
The delicate texture of tofu and sweetness of the mixed vegetables are a wonderful contrast to the heat of the curry. Healthy weeknight dinner ideas? That’s a check!
Total Time: 30 minutes
Ingredients:
20 oz. silken tofu (non-GMO)
2 cups frozen mixed vegetables
2 tsp. Madras curry powder (adjust for taste preference)
1/4 tsp. dry hot pepper flakes (adjust for taste preference)
1/2 tsp. vegetable broth powder
2 tsp. vegetarian oyster sauce
1 tbsp. oil
1/2 tsp. kosher salt (plus a dash for soaking the tofu)
1/2 tsp. pepper
1/2 tsp. sugar
Sauce
1 tsp. cornstarch
2 tsp. water
1 tsp. sesame oil
4) Season with curry powder, dry pepper flakes, vegetable broth powder, salt, pepper, and sugar.
5) When the bean curd has absorbed most of the sauce (about 6-8 minutes), thicken the remainder by mixing the cornstarch and water and then adding the mixture to the bean curd. Stir with a gentle hand.
Tips:
Soaking the tofu in the salt water prior to adding it to the wok helps the tofu to retain its shape and not fall apart while cooking it with the curry. Silken tofu has a very soft, delicate texture which makes this step all the more important.
This is another version that is different from south east asia and it looks so tasty! I am feeling a little hungry now and you are making my mouth water. I really need a bowl of plain rice to go with it!
Danny
That was my exact thought to pair it with a bowl of rice when I was writing this post!
呢個豆腐好七彩繽紛好靚呀!
Thank you! Please give this tasty recipe a try 🙂
Thanks, I’m going to check this out..:-)
Glad you liked the recipe! -Veronica