Chinese Style Tofu and Pineapple Curry
Posted on January 21, 2013 by The Gourmet Vegan - No Comments
Chinese Style Tofu and Pineapple Curry
This is such a simple dish to prepare and it is the mix of spices that really brings this curry dish together. Add to this a hint of sweetness from the pineapple and this is a great dish for any occasion.
 15 Minutes |
 Serves 2 |
 244 kcal per serving |
INGREDIENTS
200g firm tofu, pressed and cut into slices
500ml vegetable stock
1/2 teaspoon ground cumin
1/2 teaspoon ground corriander
1/4 teaspoon garam masala
1/2 teaspoon methi leaves
1/2 teaspoon tumeric
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon ginger powder
1 teaspoon vegetable oil
1 medium onion, roughly chopped and blanched for 1 minute in hot water
1 medium pepper, roughly chopped and blanched for 1 minute in hot water
120g mushrooms, chopped
120g fresh pineapple, chopped into chunks
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 heaped teaspoon cornflour, mixed to a paste with 2 tablespoons of water
METHOD
1 In a hot frying pan, dry fry the tofu until firm and golden brown. Remove from pan and set aside.
2 In the same pan add the oil, and over a high heat, stir fry the onions, mushrooms and peppers for a minute until the mushrooms release some of the their juices.
3 Now add the tofu, pineapple, vegetable stock, garlic powder and ginger powder. Stir through and add the soy sauce, rice wine vinegar and cornflour.
4 Once the sauce starts to thicken, add the rest of the spices and heat through for a minute before serving.
Serve with rice.
RECIPE NOTES
Suitable for freezing
RECIPE TIPS
Having all the ingredients to hand when cooking makes this dish extremely quick to prepare.
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