<TOFU CURRY MAYO/ 豆腐のマヨカレー>
▶VEGAN
＜Yeild> 2 servings
<Prep time> 20mins
<Cook time> 10mins
<Ingredients>
1 cup broccoli
3 snap peas
½ cup corn kernels
1 block firm tofu (300g)
2 tbsp potato starch
¼ tsp salt and peper
Sauce
5 tbsp homemade vegan mayo( 4 tbsp if you are opting for store-bought one)
1 tsp- 1½ tsp curry powder
1 tbsp soy sauce
<Directions>
1. Cut broccoli into florets. Blanch them for about 2 mins or until it’s cooked but still retaining the texture. Let it cook down to room temperature. Dice paprika. Boil corn and remove the kernel from the cob.
2. Wrapped tofu with a paper towel. Remove the moisture by microwaving 600w for 3 mins .
Cut into small pieces ( 1 inch ×1 inch). sprinkle some salt and pepper. Coat tofu with potato starch. Pan fry them 5mins over medium heat until it's lightly browned and crunchy, then flip. Repeat the same on the other side.
3. Into the big bowl, add sauce listed above and mix. Add 1 & 2. Toss them to coat.
Transfer to the plate and garnish some chopped spring onion and black pepper ( optional).
<Miwa’s tips> ※Watch more on YouTube!
1. Corn is a must-have in this recipe
2. Feel free to adjust the amount of curry powder. It's a bit spicy for kids.
3. Try not to disturb tofu when you pan fry it. Leave it for the first couple of mins to ensure the bottom is crunchy. Use a large pan to prevent tofu from sticking to each other.
<Storage time>
Keep it in an air-tight container in the fridge for 4 days.
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