40 minutes/serves 4
- 1 16-oz block firm or extra firm tofu, drained in paper towels
- 1 tbsp soy sauce or tamari (gluten-free)
- 2 tbsp cornstarch or nutritional yeast
For the curry sauce:
- 1 tbsp vegetable oil
- 1 onion, finely chopped
- 2 potatoes, chopped small
- 2 celery ribs, chopped
- 2 carrots, chopped
- 2 garlic cloves, finely chopped
- 1 thumb-sized piece of fresh ginger, very finely chopped
- 1 tsp ground turmeric or fresh grated
- 1 tbsp tomato purée
- ½ serrano chile, seeds and veins removed, chopped (optional)
- 1 tbsp curry powder
- 2 cups chicken or veggie broth
- 2 tsp rice wine vinegar (or sub 1 tsp. white vin. + ¼ tsp. sugar)
- 1 tbsp honey
- 1 tbsp soy sauce
- 1 1/2 cups short-grain rice, cooked, to serve
- Baking sheet with silicone mat or parchment
- Rice cooker or pot with lid
- Large frying pan or skillet with lid
- Preheat oven to 425 F.
- Soak the rice for 30 minutes if you want a more ‘sticky’ rice. Then cook for 20 minutes.
- For the tofu, Cut drained tofu into ½” cubes. Place in a bowl. Sprinkle with the soy sauce. Toss to coat evenly. Then, add the nutritional yeast and toss. Place tofu on a parchment lined or silicone lined baking tray. Spread tofu cubes evenly for them to crisp up better. Bake in the upper rack of the oven for 20 minutes. Then, turn with tongs and bake an additional 20-30 minutes. They will crisp up when you take them out of the oven and begin to cool.
- Start cooking the curry in a large pan. Heat oil and add onion. Cook for 3-4 minutes, or softened. Then, add veggies, garlic, ginger, turmeric, tomato puree, chile and spices. Toss to coat. Then, add broth. Bring to a boil, then cover partially, lower to a simmer. Cook for 8-10 minutes, or potatoes are fork tender.
- When potatoes are cooked, stir in the rice wine vinegar, honey, and soy sauce and cook another 3 minutes.
- Then, add the crispy tofu to the curry or serve on the side. Spoon some rice into your dish and spoon over the curry.