Tofu is a really versatile ingredient, and can often be used in recipes as a direct replacement for meat, especially chicken. Part of its versatility is that fresh tofu can be easily frozen and then will last for a number of months in the freezer. That freezing process also does something interesting to the texture that seems to make even more delicious!
In this recipe, I usually cut a rectangular piece of tofu into two thinner rectangles, and then across the diagonal to create four big wedges. Actually, this can be done before freezing, to get ahead. Even better, if you forget to defrost in time, simply boil the tofu in salted water for 10 minutes, allow to cool for a few minutes, squeeze between your hands to remove some of the water, then you are good to go.
Tofu ingredients:
1 tbsp ground chia seeds
50g flour (gf or chia flour work too)
30g nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
175ml water
60g breadcrumbs
Curry ingredients:
1 tsp mustard seeds
1 tbsp oil
1 onion finely diced
2 birdseye chillies, finely chopped. Remove seeds if you want less heat.
2 cloves garlic, finely chopped
1 thumb sized piece of ginger, finely chopped
2 tsp garam masala
1 tsp mild chilli powder
1 tsp cumin powder
400g can coconut milk
Mix the chia seeds, flour, nutritional yeast, garlic powder, onion powder and salt together in a flat bottomed bowl or dish. Gradually stir in the water to form a batter. This may look thin right now, but will thicken with the interaction of the chia seed and water. Leave to the side while preparing the curry. Prepare a separate dish with the breadcrumbs and leave to the side. Have the tofu ready to go once the curry is done.
For the curry, heat the cumin seeds and mustard seeds in the oil until sizzling and popping. Add in the onion and chilli peppers and cook, stirring occasionally, until the onion is translucent. Stir in the garlic and ginger and cook for another minute more. Now stir in all the spices, making sure everything is well coated.
Stir in the coconut milk. Bring to the boil and then reduce to a strong simmer. You will need to stir occasionally, but that is the curry sauce mostly done.
Put on some rice to cook, however you like to do it. I like to do it pasta-style in a large pot of salted water - I just find it easy to do and with a predictable outcome.
When the rice is almost ready, get a frying pan on a medium heat and add some oil. One at a time, put the tofu wedges into the batter and get them well coated - only use one hand for this and keep the other hand dry. Use the “wet” hand to transfer to the dish of breadcrumbs, and then use the “dry” hand to cover the wedge with breadcrumbs and press them in. Transfer to a plate.
Once all the wedges are done, add them to the hot pan. We want to do about 4 or 5 minutes a side, so once they are in you can drain the rice and leave to the side.
After the first 4 or 5 minutes, turn the wedge and fry the other side. Once that is done, you may want to fry the edges also. Once you are happy, transfer to a cutting board.
You could, of course, serve the wedges whole, but the tradition is to cut them into slices. Put some rice in the plate, lay on some slices of tofu, then pour on some of the curry sauce.