We felt like eating vegetarian tonight, so I modified a chicken korma recipe for tofu.

Pretty happy with how it turned out

    • Cipher@beehaw.orgOP
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      1 year ago

      Thanks! I’ve tried doing this once before, but this is easily the best I’ve tried yet.

      The biggest difference has been giving the tofu a hard fry before adding it. With chicken, that’s not a necessary step, but tofu falls apart without it

      • Trabic@lemmy.one
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        1 year ago

        I like to toss the tofu cubes in some corn starch and appropriate spices (Chinese ⁵ spice or ancho chili powder are favorites) before I fry them. Makes a lovely crust.

        • WintraFrostbite@beehaw.org
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          1 year ago

          For chinese, thai, or stirfry recipes, I would agree. Cornstarch and chinese 5 spice makes an awesome combination. For indian recipes though, I like to use equal parts cornstarch, nutritional yeast, and lemon juice to get more of the cheesy taste that paneer would have.

        • newde@beehaw.org
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          1 year ago

          This is a great tip, it really makes a difference!

          Prepared this way, I much prefer tofu in a curry than ordinary chicken.