Breadcrumbs
| Spiced Tea
| Tofu Bhuna
| Red Chilli Relish
| Green Tofu Curry
| Tofu Katsu Curry
| Sticky Jerk Tofu with Mango Slaw
| Vegetable and Chickpea Korma
| Tofu Korma
|
Tofu Korma
A mild but tasty curry for those with delicate taste buds


Serves 4-6 (Estimated) Rating 4/5

Prep Time 720 Minutes Cooking Time 60 Minutes

Ingredients |
1 Kg Firm Tofu |
1 Tablespoon Ginger, grated |
3 Cloves |
150 Gram Plain Yoghurt |
2 Onion, finely chopped |
1 Dried Red Chilli |
2 Tablespoons Vegetable Oil |
1 Tablespoon Coriander |
Black Pepper |
1 Teaspoon Turmeric |
1 Teaspoon Garam Masala |
Water |
75 Gram Creamed Coconut |
Salt, to taste |
125 Gram Almonds |
Coriander Leaves, finely chopped |
½ Lemon, the juice of |
Method |
Cut the tofu into 3cm chunks |
Mix the tofu with the ginger garlic and yogurt |
Cover and marinade for 12 hours or in the fridge overnight |
Liquidise the chopped onion and red chilli add a little water if required and blend until smooth. |
Heat the oil in a pan. |
Add the ground coriander ground black pepper turmeric and garam masala and stir fry for about 1-minute over a low heat. |
Turn up the heat and then add the onion and chilli paste and stir fry for 10 minutes. |
Add the tofu and the marinade and continue to cook for another 10 minutes. |
Add the creamed coconut and enough water to just cover the tofu and bring to the boil stirring until the coconut is dissolved. |
Stir in the ground almonds. |
Reduce heat to low cover the pan and simmer until the tofu is cooked (10-15 minutes). |
Remove from heat add lemon juice and salt to taste. |
Mix well and serve. |