Sprinkle
tofu with curry powder, then add to skillet.
Not exact matches
250 g peeled potatoes 1 large zucchini, cleaned and cut into pieces 1 clove of garlic, peeled and cut into halves 2 - 3 cm fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock
powder 200 ml unsweetened and unflavoured oat milk 150 g plain
tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild
curry powder a handful of fresh basil, cleaned a few fresh thyme sprigs, cleaned 4 teaspoons agar agar
powder mixed
with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
For flavor, I sprinkle dry spice on the
tofu as it's browning (cayenne,
curry, garam masala, Chinese 5 spice
powder, or whatever), then sprinkle
with shoyu and fresh lemon juice once
tofu and veggies are on the plate.
Sprinkle in the
curry powder and turmeric and stir until well blended in
with the
tofu.
This is the peanut sauce of the gods: a gingery peanut sauce
with curry powder that will have you licking the spoon, then licking your plate... I love it
with some flash - steamed kale and simply prepared seared cubes of
tofu.
I was craving a stir fry
with those delicate little rice noodles and a salty, spicy,
curry based sauce this week, so I revisited my original recipe for Singapore Noodles, increased the
curry powder (because I wanted FLA - VOR), threw in some crispy pan fried
tofu, and a bag of Slaw mix.
Directions: Heat oil in a large skillet / Cook onions until soft and translucent / Add garlic, ginger and
curry powder and stir fry for a couple of minutes until aromatic / Add tomatoes, green beans and potatoes along
with the coconut milk / Stir and let simmer, partially covered, for about 20 minutes until the potatoes are soft / Add
tofu cubes and season
with salt, pepper and chili sauce to taste.