We felt like eating vegetarian tonight, so I modified a chicken korma recipe for tofu.

Pretty happy with how it turned out

  • Trabic@lemmy.one
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    1 year ago

    I like to toss the tofu cubes in some corn starch and appropriate spices (Chinese ⁵ spice or ancho chili powder are favorites) before I fry them. Makes a lovely crust.

    • newde@beehaw.org
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      1 year ago

      This is a great tip, it really makes a difference!

      Prepared this way, I much prefer tofu in a curry than ordinary chicken.

    • WintraFrostbite@beehaw.org
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      1 year ago

      For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.