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A perfect way to jump into the world of tofu.
For the tofu:
Slice the tofu into 1/4-inch thick rectangles.
In a Ziploc bag combine yeast, flour, garlic powder, salt and pepper and shake to mix. Working in batches, shake 5-6 pieces of tofu in the bag until coated with the flour mixture. Remove the coated pieces to a plate. Repeat until all tofu is coated.
In a large skillet, heat the oil over medium heat and add the tofu (do it in batches if you need to so the pan isn’t crowded). Cook for 4 to 6 minutes, turning occasionally, until golden brown and lightly crispy on all sides. Remove the tofu from the pan onto a paper towel-lined plate and sprinkle with salt. Set aside.
For the curry sauce:
In a large skillet heat oil until it shimmers. Add onion, curry powder, carrot, and garlic to the pan. Stir and cook until onion starts to soften. Add ginger, potato, broth, and pepper and bring to a simmer. Cook until all vegetables are tender (it will probably take 10 minutes for the potatoes, depending on how big the pieces are—just make sure to test with your fork).
Stir in coconut milk, lime juice, raisins and season with salt and pepper to taste.
Just before serving stir in fried tofu and mix to coat it. Then serve over steamed rice.
Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!