A firm or regular tofu, whichever I happen to grab at the shops, either the kind that comes in a tub or plastic with a bit of liquid. Silken would break apart easily, but could work if you added it at the very last moment and stirred gently, so I wouldn’t rule out trying it in the future. Fried doesn’t have the same melt in your mouth texture that pairs with the potato.
As in press the tofu to get rid of excess moisture? No. Not for a stew/curry.
You definitely need to press when you’re frying tofu on the other hand, paper towel or tea towel between two plates or a cutting board, because water explodes in hot oil and it can be very splattery and dangerous.
I’ve tried pairing it with solo/naan/bread/pasta/rice and hands down you need it with rice. The pre-mix curry is sweet so I don’t really enjoy it on its own.
You can do a curry udon too, you’d make the curry slightly thinner I reckon and probably leave out the starchier veggies. I don’t go for this because it requires more foresight than just grabbing the rice from the cupboard. It’s an easy alternative though if you just pick up some udon (usually pre-cooked/pre-packaged, just requires warming up) when you buy the curry cubes.
Thanks for the reply. I’ve been meaning to try this style of curry for a while now and your post inspired me. I got all the stuff for it and will prob be making it today for lunch.
I hadn’t considering not needing to press if you don’t use oil. I was thinking just for texture. I did order a tofu press tho this weekend because CONSUME and because I can never get it pressed enough with plates and random kitchen stuff as weights.
Thanks for the recipe! What kind of tofu are you using? Silken, firm, or something different entirely?
A firm or regular tofu, whichever I happen to grab at the shops, either the kind that comes in a tub or plastic with a bit of liquid. Silken would break apart easily, but could work if you added it at the very last moment and stirred gently, so I wouldn’t rule out trying it in the future. Fried doesn’t have the same melt in your mouth texture that pairs with the potato.
Cheers!
Do you do a press beforehand? I’ve been meaning to try the Japanese curry cubes they sell at the store and this may have inspired me.
Would you serve this over rice or is it good as its own dish?
Also this reminds me I need to buy some more curry powder.
As in press the tofu to get rid of excess moisture? No. Not for a stew/curry.
You definitely need to press when you’re frying tofu on the other hand, paper towel or tea towel between two plates or a cutting board, because water explodes in hot oil and it can be very splattery and dangerous.
I’ve tried pairing it with solo/naan/bread/pasta/rice and hands down you need it with rice. The pre-mix curry is sweet so I don’t really enjoy it on its own.
You can do a curry udon too, you’d make the curry slightly thinner I reckon and probably leave out the starchier veggies. I don’t go for this because it requires more foresight than just grabbing the rice from the cupboard. It’s an easy alternative though if you just pick up some udon (usually pre-cooked/pre-packaged, just requires warming up) when you buy the curry cubes.
Thanks for the reply. I’ve been meaning to try this style of curry for a while now and your post inspired me. I got all the stuff for it and will prob be making it today for lunch.
I hadn’t considering not needing to press if you don’t use oil. I was thinking just for texture. I did order a tofu press tho this weekend because CONSUME and because I can never get it pressed enough with plates and random kitchen stuff as weights.