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
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
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.
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.