Easiest Way to Make Delicious Chewy Curried Tofu

Chewy Curried Tofu. Great recipe for Chewy Curried Tofu. I wanted to make some savory snacks for my kids. Kids love this snack and they requested me to put it in our family's recipe book.

Serve with sauteed spinach and basmati rice for a balanced meal. Leftovers can be used as sandwich filling with a little chutney. It closes the circle of tofu preparation techniques, as a dry tofu—like soft silken—requires little to no cooking. You can cook Chewy Curried Tofu using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Chewy Curried Tofu

1. You need 300 gr of tofu block.
2. Prepare 10 tbsp of katakuriko.
3. You need 1 tsp of baking powder.
4. Prepare 1 of egg.
5. You need 1/2 tsp of salt.
6. You need 2 tsp of powdered chicken broth.
7. It's 1 tsp of curry powder (use your favorite).
8. It's 1 tsp of garlic paste.
9. It's 2 cups of Oil for frying (I used about 2 cups).

On its own, dry tofu has a flappy/rubbery feel, but its chewy texture plays well with anything soft. Chop it up, toss it into a noodle or brothy curry dish, and enjoy. How to Prep: No prep needed; simply remove the package and go. Transfer the pressed tofu to a medium mixing bowl and drizzle with the olive oil and tamari.

Chewy Curried Tofu step by step

1. Combine all ingredients except oil. Mix well. Knead with your hands if necessary..
2. If the mixture is too watery, add more katakuriko. If too dense, add a bit of water. Form balls with your hands..
3. Heat the oil in a pan. When the oil is hot, lower the heat and add the tofu balls. Flip them when the bottom is golden brown. When all surface is golden brown, they are ready!.

Sprinkle the starch over the tofu, and toss the tofu until the starch is evenly coated, so there are no powdery spots remaining. Season with salt and, depending on what type of dish you're adding it to, season accordingly (i.e. curry powder for a curry dish, or a bit of tamari and/or chili garlic sauce for a stir-fry). I was adding mine to a green curry (coming later this week!), so I went with curry powder. Well-fried tofu will retain *some* of its crispiness if sauced or stirred into a curry or stew. One last way to easily create a crispy texture is to bread the tofu.