potato tofu curry

Potato and tofu blended well together with this local bok-choy from magpie drive thru market in downtown Harrisonburg,VA, Because the coronavirus pandemic this drive thru market is the best concept for some of us who avoid to go to grocery store to get local produce or any items that availbale online for curbside /drive thru pick- up on their schedule pick- up day.


This vegan dish potato tofu curry is one of the best selling in our cafe, Since We are closed the busines until this coronavirus pandemic improves, I have times to blog about this, Firm tofu is the best for this curry, you can lightly fry or get the one already fried or bake at the grocery store.


INGREDIENTS

- 1lb potato
- 2 block fried or baked firm tofu
- 1lb bok-choy or baby bok-choy
- 2 Tbsp vegetable oil
- 1 1/2 cup coconut milk

Spice paste ingredients

-  Fresh ginger about 2 inch
- 5 shallots 
- 7 cloves garlic
- 2 Tbsp coriander
- 2 Tbsp curry powder
- 1 stalk lemongrass chopped (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar
- 1 Tbsp vegetable oil
- 4 Tbsp watter

PREPARATION

Cut potato in cube, set aside
Cut fried tofu in cube, if use fresh tofu lightly fry until brown, set aside
In food processor blend all spice ingredients make it into spice paste.

In large frying pan heat vegetable oil, cook spice paste for about a minute add coconut milk
and add potato, tofu and bok-choy, season with salt, black pepper  and sugar simmer until  the liquid down about 10 minutes or so, make sure the potato is cooked




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