This is a Pork and Tofu curry. It was made with the best curry paste I have made in a long time. Not sure what made the paste so good other than I added a couple of new ingredients to the mix. It was my typical Vindaloo style paste with some extra cloves and star anise. It was damn fine what ever the reason.
Hot day deserves a hot dish. Despite protestations that it was too hot I would rate this Chicken Bean and Tofu curry at about a medium on my heat scale. It only had two red chillis and the usual garlic, ginger, coriander seed, cumin, garam masala, cinnamon, turmeric and Keens curry powder. I guess the ole girls getting soft.
Gotta say I really don’t know how I haven’t started using firm tofu until last week. I often eat silken tofu in laksa and the like and have had firm tofu in seafood noodles before but only fried it for the first time the otherday. Here I have done it with some bits and pieces out of the fridge for lunch. Its tofu dredged in seasoned cornflour topped with curried egg and a sliver of red capsicum relish served with creme fraiche and horseradish cream and parsnip slivers. Oh thats more of the relish garnishing the creme fraiche.
This is my first time cooking tofu…I know all this time cooking and never done it before. I dont know why, it was excellent and even got Paula liking it. This one was dredged in seasoned cornflour and shallow fried in rice bran oil served on spiced greek yoghurt with fresh tomato deep fried red onion shards and drizzled w/ Kecap manis