Wednesday, October 20, 2010
Recipe #47: curry tofu with peppers and onion
Curry usually carries a bit of spice. Since I disliked spicy foods when I was young, I would stay far, far away from my mother's curry, no matter how good it smelled. That is, until curry was recently discovered to have health benefits, such as its antioxidizing properties, alleviation of digestive problems and high iron content. I decided to try some for the first time. My mother like the Indian curry due to its authentic flavor - both strong and spicy. For me, however, she made a milder version.
Curry roux can often be found in Asian supermarkets and are mostly made in Japan. They are very convenient to use, but they tend to be too thick and sweet, so my mother made a modified version.
1. 1/2 carton tofu (1/2 lb.), cut into blocks
2. 1/2 onion, cut into medium-small pieces
3. 2-3 green and red bell peppers, cut into chunks
4. 2 cloves of garlic, pounded and shelled
5. 2 blocks of Japanese curry
6. 3 Tbsp. water
7. 1 tsp. Indian curry powder
8. salt to taste
9. 1 c. oil for frying
1. Using a small pot, fry until tofu is golden. Set aside.
2. In a separate pot, add water and curry blocks. Stir fry and mix until the blocks dissolve and the curry becomes thick.
3. Add 1 Tbsp. oil into a frying pan. Put garlic and allow its aroma to permeate, and add onion.
4. When the onion chunks soften, add the peppers and continue stir-frying. Add the tofu.
5. Pour in the curry sauce and powder, and add salt. Mix together and serve.
1. There is an increasing number of imported goods stores that sell jars of curry sauce. Although there is a great variety of flavors, you can use any one (about 1/4 c. will be enough) you like.
2. Japanese and Korean curry come in mild, sweet and spicy types. The Korean curry is more spicy and not as sweet, while Indian curry is both strong and spicy.