Saturday, July 2, 2011

TOFU CURRY WITH PEANUTS AND RICE

TOFU  CURRY  WITH  PEANUTS  AND  RICE:           ASIA


INGREDIENTS:        ( serves  4 )

250  g   tofu ( firm )
1  tbs  olive oil
1/2  mango
1  beefsteak tomato
1  onion
250  ml  vegetable stock
2  tbs  peanut butter
Salt and pepper
Chilli powder
curry powder
250  g rice
50  g peanuts, roughly chopped
Coriander


METHOD:
  • Dice the tofu and fry in oil until brown on all sides. Meanwhile, peel the mango, scrape the flesh away from the stone and dice finely. Halve deseed and dice the tomato.
  • When the tofu is golden brown, take out of the pan and set aside. Peel, finely chop and sweat the onion with the mango and tomato in the same pan until the onion is translucent.
  • Add the vegetable stock. Stir in the peanut butter and bring to the boil, stirring until the peanut butter has melted and the sauce is creamy in consistency.
  • Season with salt and pepper and add chilli powder and curry powder to taste. Add the tofu to the sauce, return to the boil and check the seasoning.
  • Cook the rice according to the package instructions and spoon into bowls with the tofu curry. Serve garnished with peanuts and coriander.
TIPS :When standing at the refrigerated produce section of your grocery store, you might be surprised to see how many types of tofu there are 'extra firm', 'soft', and 'silken'. You'll want to stick with the type your recipe calls for since there is a major texture difference between the two extremes.

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