I'm new to experimenting with tofu and curries so I wasn't sure I knew what I was doing, thankfully this turned out better than I expected . The tofu is crunchy on the outside and soft on the inside, I was also surprised at how well it soaked up the ghee and its flavor. It makes me want to explore cooking it with butter or other flavored oils in the future. It was wet though, and that made breading it a bit challenging. It's a challenging ingredient to cook and make palatable. [I don't care for soggy tofu unless it's in miso soup]. For the curry spice, I got this sugar and starch free curry powder from a Japanese market. It says oriental, which's pretty vague, but it's the closest to Japanese curry I was able to find nearby. Until I learn how to make my own from scratch.
30 minutes
Fried Tofu:
226g | 8oz Sprouted Extra Firm Tofu
1 Egg Yolk
15g | 1Table Spoon Potato Starch.
4g | 1 Tea spoon Savory Spice blend.
Curry Sauce::
60g | 4 Table Spoons salted butter
45g | 3 Table Spoons Heavy Cream
4g | 1 Tea Spoon Curry Spice
60g | 4 Table Spoons Creamy Peanut Butter
Additional Seasonings:
1 teaspoon Salt
1 teaspoon Black Pepper
optional:
fresh mint
Japanese pickles, or other pickles of choice.
slice block of tofu
mix in savory spice with the egg yolk
dip the tofu pieces in the yolk then in the potato starch until well covered
melt butter in pan until sizzling
over medium high heat, fry the tofu in pan, cover for five minutes, then flip and cook until other side is crispy
Now, remove tofu and set aside to cool down on either a paper napkin or a net, allowing excess moisture to drain. Leave the butter in the pan and add the spice, heavy cream, and peanut butter, turn off heat and mix well.
suggested serving with fresh mint and pickles.
128g Fat | 46g Protein | 25g netCarb
tracked using My Macros +
