Monday, November 08, 2010
Saffron Tofu Curry
This curry was met with requests for second servings-always a good sign. I served it over rice cooked with a cinnamon stick, 2 cloves, and a handful of raisins.
You Will Need:
1 block extra firm tofu, pressed dry of liquid, and cut into cubes
1-2 tablespoons oil for frying
1/2 teaspoon saffron threads
2 tablespoons hot water
1 tablespoon cooking oil
1 tablespoon ghee
2 large onions, chopped
3 large garlic cloves, smashed and chopped
Chopped fresh ginger to taste (about 1 tablespoon was what I used)
1 teaspoon ground cardamom
1 teaspoon ground cumin
1/2 teaspoon turmeric
2 cups vegetable stock
Soak the saffron threads in hot water for ten minutes.
Fry tofu in a pan with a small bit of oil until golden on all sides. Set aside.
Heat oil and ghee in a large pot (I used a Dutch Oven). On medium heat, add the onions, garlic and ginger. Cook until softened-about ten minutes. Add tofu, spices, and coat well. Add saffron and stock. Bring to a boil, reduce to a simmer and cover. Cook 30 minutes, stirring occasionally. Uncover, and cook 20 minutes longer. Adjust salt and pepper.
If you still have too much liquid, remove the tofu, turn up the heat and reduce the stock until you have about 1/2 cup. Pour back over tofu.
Serve hot over rice.