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Tofu and Mushroom Curry I've recently improved this recipe by changing the method: caramelize the onions and then puree. 1 1/2 inch piece fresh ginger, peled and chopped 1 small onion, peeled and chopped 3 cloves garlic, peeled and chopped 1/2 pound crimini or button mushrooms 12 oz firm tofu, drained and diced 6 T vegetable oil 3 T plain yogurt 1 t tomato paste 2 t ground coriander 1 t salt 1/4 t cayenne pepper 2 T chopped fresh cilantro
Heat 3 T oil in pan over medium heat. Add chopped ginger and onion and saute until caramelized. Add garlic and stir another 2-3 mins. Remove from pan and cool. Puree onion mixture, yogurt, tomato paste, ground coriander, and 1/4 c water in food processor. Cut mushrooms into halves or quarters and tofu into 1/2 inch cubes. Put 3 T oil into nonstick frying pan over med-high heat. When oil is hot, put in mushrooms and tofu. Stir and fry for 5 mins or until the mushrooms have lost their raw look and the tofu is getting slightly browned. Add onion puree, 1 c water, salt, and cayenne. Stir and bring to a simmer. Turn the heat to low and simmer 5 mins. Sprinkle with cilantro before serving.
"Slaves got options...cowards aint got shit." --PS "Once upon a time, little need existed for making the distinction between a nigga and a black—at least not in this country, the place where niggas were invented" -- Donnell A
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