August 20, 2007
Mixed Veg Tofu Curry
Weeknight meals have to be fast, quick and delicious for us. Some days we are in the mood to prepare an extensive fare, but most days it is healthy, quick meal and it has to be delicious. And tofu curry has become one of our staples weeknight food over time. We've cooked it several different ways - green curry, red curry, saag tofu, tofu bhurji, mixed veg curry and are always looking for more.
I don't usually plan mixed veg curry in advance, rather I use the vegetables already in the fridge. I've made it with peppers, potato, mushrooms and in this particular case, with green peppers, snap peas, baby corn and carrots. Light and filling, this was our weeknight meal.
And while we cut and cook the tofu curry, the microwave cooker takes care of the rice and we have a meal ready in 25-26 minutes. Rest of the meal-time is spent picking the dessert for the evening and arguing over television program options for the evening!
Ingredients:(serves 2-3 people)
1/2 block tofu - cut in wedges
1/2 pack baby corn -fresh or frozen
1/2 pack snap peas - fresh or frozen
2-3 carrots - cut in long thin strips
1 green pepper - cut in long wedges
1 tspoon soy sauce
1/2 tspoon chilli garlic paste
5-6 basil leaves
1- red chilli
1/4 tspoon coriander powder
1" cube of fresh ginger - chopped fine
1 tbspoon oil
Salt and pepper to taste
Lightly saute the tofu till they start turning golden yellow. Set it aside.
Heat the rest of the oil and temper it with red chilli and fresh ginger. Saute it for a minute. Then add the vegetables, coriander powder, half of the basil leaves, soy sauce, chilli-garlic sauce and 1/2 cup water (if you want little curry) let it cook on closed lid medium heat for 6-7 minutes.
Add salt and pepper along with Tofu and cook for another 4-5 minutes.
Garnish it with the rest of the basil leaves and serve warm with rice.
This express meal entry is going to the Summer Express Cooking Event hosted at Malabar Spices. I know I am going to bookmark the round up! Thanks for hosting.