Coconut curry has a creamy savory flavor which makes veggies richer in taste. Combined with tofu which is crispy outside but smooth inside, it makes the whole dish more meaningful.
It feels like it's been a long time since I cooked vegetables in coconut curry way. I think this could be a fun reward for the weekend. Because I have managed to consistently exercise and managed to avoid sweet foods and snacks that are high in salt and flour.
Coconut curry can be a delightful gravy that is suitable for drizzling over various vegetables. So, you can adjust the type of vegetables you will use with your favorite green vegetables.
Fun fact, curry gravy is cooked separately with vegetables. So, you can also use it as a salad dressing. In this recipe, I will use pak choy vegetables. You can also use kale or even lettuce.
CRISPY TOFU USING CORN FLOUR
As much as possible I avoid using "all-purpose flour" in my cooking nowadays. I replaced the flour with gluten-free flour. For cake making, there are many alternatives. Meanwhile, what about substituting flour for fried food? Mostly, people use all-purpose flour” for fritters. but, we can use corn flour instead. Corn flour also has a high fiber content but is low in calories.
I learned how corn flour works in fried food, although not for the deep frying method. Just for pan frying. Well, it turns out the results are quite good. Crispy outside. So, this crispy tofu is my favorite.
THE INGREDIENTS
- 100-200 grams of tofu
- 200 grams of pak choy
coconut curry
- 300 ml of coconut milk
- 1/2 teaspoon ground pepper
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt
- cinnamon stalk
- 2 star anise
- 3 cloves of garlic
- 5 small cloves of red onion
COOKING INSTRUCTIONS
Split the pak choy in the middle of the stem lengthwise towards the leaves. So you will get a nice pak choy shape. Then, wash the pak choy clean. Gently open the stem so that water can flow.
Cook the pak choy with a little water for about 3-5 minutes. You can also cook pak choy using the blanching method.
Puree the garlic and red onion. I use traditional equipment, a pestle, and mortar. So, I have to mash them so they become paste. Of course, you can use a blender or chopper.
Heat some oil. Then stir-fry the onion paste. Then, add all the seasoning.
Add coconut after the onion paste has caramelized with spices and herbs. Then, keep stirring them for about 2-3 minutes until they simmer. Don't let them boil. That's why you have to use ready-to-drink water if you make coconut milk from fresh coconut.
I split the tofu into two pieces for each block so the tofu wasn't too thick. Make sure the tofu is completely dry. I used food towels to dry the tofu. Then, I sprinkled them with a little salt, ground coriander, and cornstarch to taste.
Heat some oil. Then fry the tofu on both sides. Per side, I used 3 minutes. You can use it longer if you want the tofu to be more golden brown.
SERVING WAYS
Serve the pak choy with coconut curry gravy. For dinner, we can serve them with rice or potatoes.
For the crispy tofu, I skewered them with an ice cream stick for a more pleasing presentation. I'm sure children will also be more excited to like tofu.
I hope you guys have a great weekend with your comfort food. see you, veggie lovers!
Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.
Best Regards,
Anggrek Lestari
Anggrek Lestari is an Indonesian fiction writer who has published two major books. Now She is a full-time content creator. She has a goal to share life, poem, and food content that makes others happy and can get inspiration.
Contact Person: authoranggreklestari@gmail.com
Discord: anggreklestari#3009
