Friday, 7 January 2011

Tasty tofu - part 2, the disaster!

Well, I'm ready to admit that phase 1 of the tasty tofu quest was an unmitigated failure! The rest of the dish was fine (quite nice actually), but the tofu was bland and chewy.

Here's the recipe I used:

Vegetable (& Tofu) Mild Thai Green Curry 
  • ½ pack of firm tofu, drained (I used Cauldron's)
  • 1 onion, sliced
  • 1 carrot, cut into matchsticks
  • 1 aubergine cut into quarters and then sliced quite thinly
  • 6 mushrooms, sliced
  • 1 green pepper, sliced
  • 2 tbsp vegetarian Thai green curry paste
  • 1 tin coconut milk
I attempted to cut the tofu into chunks, but it kind of crumbled!
I then fried the tofu in a little vegetable oil in a hot wok, hoping it would turn golden brown and didn't! I drained the tofu on kitchen roll and put it in the oven to crisp didn't!
(Edit: try my tried and tested tasty tofu recipe instead!)

Meanwhile, here's the successful bit:
Fry the aubergines in a 1-2 tbsp of vegetable oil in a hot wok, turning frequently, so they don't burn (you want them to soften and go golden brown, which will take 5 minutes or so).
Then add the carrots, onions and peppers and cook for a few more minutes.
Then add the mushrooms.
Stir in the curry paste and cook for a minute, then pour in the coconut milk and stir well.
Allow to simmer on a low heat while you cook the rice.

I made the mistake of stirring the bland tofu into the curry, in the hope it would absorb the flavours (it did a bit but it was still pretty horrible!)

So here's the verdict: 1 out of 4 - Miss Kahonie was the only member of the family who liked the whole curry. The rest of us left most of our tofu, but ate the veg.

Alternatives: Make this curry without the tofu, unless you can make it taste nice!

The tasty tofu quest continues.... Pin It

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