![]() ![]() If you still want crispy tofu, remove the tofu with a slotted spatula and either airfry at 375F (190C) for 8 minutes, shaking halfway, or pop into a 390F (200C) oven on a tray covered with baking paper for around 10-15 minutes, flipping halfway through. If you’re happy with your tofu the way it is, process to the steps below (adding in the coconut milk). I encourage you to actually test one of the cubes as you’ll find that boiling it really gives it a better taste and texture. Now you choose whether you’d like soft tofu in your curry or crispier tofu. ![]() The liquid will have reduced slightly (see photo number four above) but not much. Bring to the boil and then reduce to medium-high heat to maintain at a lively simmer for ten minutes. The liquid in the pot should just about cover the tofu as in photo number three above (if not you may need to use a smaller pot). The smaller the tofu cubes the better they’ll absorb all the tasty goodness of the sauce…Īdd the chopped tofu to the pot. If you’re using extra-firm tofu go a small as you’d like, with just firm tofu I’d stick to cubes that are at least 1.5 cm dice. but really any rice would go well with it. I love it with my lemon coconut rice recipe, basmati rice, brown rice etc. Like most curries, the best pairing for this yummy tofu curry is with good soft naan bread and rice.
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