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  • Vegan Tofu Singapore Curry

    A terrific and versatile mid-weeker that only takes 30 minutes to make but tastes like it took all day. You can make it as spicy as you are in the mood for or use you own spices and play around with the flavours as you meander between the Far East and the Indian Sub-continent.

    Vegan Tofu Singapore Curry

    Ingredients

    1 Block of tofu, very well pressed

    400g baby potatoes

    200g Mushrooms

    3 cloves of garlic

    8 shallots

    3 dried chillies

    1 can of coconut milk

    Salt and pepper

    Spices

    You can either use ready-made spice mixes; a shop bought curry powder and Chinese Five Spice or, if you have the time and inclination, make up your own blend of spices as per the below list. This will give the dish a more authentic taste to the dish and allows you to play around with your flavour preferences. Here are both versions:

    Quick Version

    2 tsp Curry powder (strength is important – chose a mild blend if you don’t like the heat)

    2 tsp Chinese Five Spice

    DIY Spices

    1 tsp cinnamon

    1 tsp ground star anise

    1 tsp ground ginger

    Pinch ground fennel seed

    Pinch ground coriander seed

    Pinch ground cumin seed

    Pinch garlic powder

    Pinch each of white and black pepper

    Pinch Chili powder

    Pinch Cardamom

     

    Method

    Cube the well pressed tofu and cut up the shallots. Finely dice the garlic and the chillies. Boil the new potatoes for 5-10 minutes until they are starting to lose their hardness. Don’t overdo it as they will continue to soften in the rest of the cooking process.

    Fry the shallots on a medium heat in a wok to soften them and then add the garlic and dried chillies. Fry for a minute longer and add the cubed tofu followed by the curry powder and Chinese five spice or your home-spun spices. Turn up the heat to high. Next, add the potatoes and mushrooms and stir. Cook on high until the tofu is starting to brown, tossing it in the wok so it doesn’t catch.

    Continue cooking for about 10 minutes. Once the potatoes and tofu are browned and crispy and the mushrooms have softened, add the coconut milk and stir well to combine. You can add more or less coconut milk depending on how much sauce you like, we use ¾ of a can as we like it spicy, you can also add water to thin the sauce out as desired. Add salt and pepper to taste.

    Frying it up

    Frying it up

    Continue to cook until the sauce starts to reduce, keep tasting the sauce as it gets spicier as it reduces. When you are happy with the consistency and level of heat, remove from heat and serve with rice noodles or brown rice.

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