Tofu Curry Udon't
The first time I had curry udon, I was teaching fencing to fourth-graders in Japan.
This dish is a lot less weird than that sentence.
Ingredients
1 lb extra firm tofu
1 medium sweet potato
1 medium onion
2 tbsp olive oil
1 zucchini (large)
3 cups water
3 1/2 oz curry block
Instructions
- Preheat your oven/toaster oven to 400*F.
- Slice up your tofu into three slabs, then cube those slabs. Relatively small cubes - 1/2", perhaps?
- Bake it 25 minutes.
- While the tofu is baking, peel your sweet potato and slice it into 1/2" slices. Cut those into 1/2 to 1" pieces.
- Heat the oil in a large soup pot over medium-high heat.
- Toss the sweet potatoes in, toss 'em around some with a spatula.
- Dice up your onion and add it to the sweet potatoes.
- Toss that around and let it cook, stirring only every few minutes, so that the veggies have a chance to soften and brown some.
- While that's happening, spiralize your zucchini. Cut up the noodles some so that they're not ridiculously long.
- Toss them in with the onion and sweet potato.
- Add the water and curry block, stirring gently with the spatula so that the curry dissolves.
Once the curry's dissolved, you can serve the dish. It made 5 decent servings for us; could be stretched easily to 6 if we had a side-dish. I'm thinking spiralized cucumber with a ginger carrot dressing - kind of cool to go with the hot curry, you know? Also, veggies. All the veggies.
This dish is a lot less weird than that sentence.
Tofu Curry Udon't
Ingredients
1 lb extra firm tofu
1 medium sweet potato
1 medium onion
2 tbsp olive oil
1 zucchini (large)
3 cups water
3 1/2 oz curry block
Instructions
- Preheat your oven/toaster oven to 400*F.
- Slice up your tofu into three slabs, then cube those slabs. Relatively small cubes - 1/2", perhaps?
- Bake it 25 minutes.
- While the tofu is baking, peel your sweet potato and slice it into 1/2" slices. Cut those into 1/2 to 1" pieces.
- Heat the oil in a large soup pot over medium-high heat.
- Toss the sweet potatoes in, toss 'em around some with a spatula.
- Dice up your onion and add it to the sweet potatoes.
- Toss that around and let it cook, stirring only every few minutes, so that the veggies have a chance to soften and brown some.
- While that's happening, spiralize your zucchini. Cut up the noodles some so that they're not ridiculously long.
- Toss them in with the onion and sweet potato.
- Add the water and curry block, stirring gently with the spatula so that the curry dissolves.
Once the curry's dissolved, you can serve the dish. It made 5 decent servings for us; could be stretched easily to 6 if we had a side-dish. I'm thinking spiralized cucumber with a ginger carrot dressing - kind of cool to go with the hot curry, you know? Also, veggies. All the veggies.
Comments
Post a Comment