Zucchini Tofu Curry Recipes

TOFU CURRY

Steps:

• Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
• Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
• Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

ZUCCHINI TOFU CURRY

Steps:

• Drain and dice tofu.
• Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
• Add chopped onion and garlic. Saute until soft.
• Add coconut milk and spices.
• Cut zucchini into bite size pieces and add to wok.
• Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
• I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!

ZUCCHINI CURRY

Steps:

• Toast mustard and cumin seeds and cool.
• Pound garlic, jalapeño (to taste), and ginger to a paste with 1 teaspoon salt using a mortar and pestle (or mince and mash with a large heavy knife), then stir in curry powder, coriander, and mustard and cumin seeds.
• Heat oil in a 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 8 minutes. Add curry paste and cook over moderately low heat, stirring, 2 minutes.
• Add zucchini and cook, stirring, until it begins to appear moist, 3 to 5 minutes. Add coconut milk and remaining teaspoon salt and bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until zucchini is just tender, 10 to 12 minutes.
• Serve sprinkled with cilantro and cashews.

THAI TOFU WITH ZUCCHINI, RED BELL PEPPER AND LIME

Steps:

• Heat 1 tbls. of the oil in a large nonstick skillet over mdium high heat.
• Add the tofu and saute until golden, about 5 minutes.
• Move the tofu to a bowl.
• Add the remaining 1 tbls. oil, then add zucchini and red bell pepper to the skillet.
• Saute until it begins to soften, about 5 minutes.
• Return tofu to the skillet.
• Add ginger and stir about 30 seconds.
• Add the coconut milk, 3 tbls. lime juice, soy sauce, and curry paste.
• Stir to dissolve curry paste, then simmer until the sauce thickens, about 6 minutes. Season with salt and more lime juice, if you like.
• Stir in half of the basil.
• Sprinkle with remaining basil and serve. Enjoy!
• This is good served with steamed rice or noodles.

TOFU CURRY

Steps:

• Heat 1/2 tbsp of the oil in a large, wide, non-stick frying pan over a medium-high heat. Fry the tofu with a pinch of salt for 5 mins, turning every couple of minutes until golden brown. Remove to a plate using a slotted spoon.
• Add the remaining oil to the pan, then fry half the onions for 5 mins, stirring often until golden brown. Add the ginger and garlic paste, stir-frying for a minute, then add the turmeric and cook for another 30 seconds to release the flavour.
• Stir in the coconut milk, then return the tofu to the pan along with the lime juice and 100ml water, and simmer for 5 mins. Stir in the spinach and the coriander, and cook for 1 min until wilted, then season.
• Serve the curry in bowls topped with the coriander leaves and the remaining onion, the lime wedges for squeezing over, and the chapatis on the side.