Tibetan Lentil and Tofu Curry
Website: WhatTheHeckDoIEatNow.com
Adapted From: Klein, Donna. "Red Lentil and Tofu Curry". The Chinese Vegan Kitchen.
Serves: 2-3
- 1 block of extra firm tofu drained.
- 2 tbsp canola oil.
- 1 medium onion chopped
- 3 large cloves of garlic pressed
- 1 tbsp fresh grated ginger
- 3 cups vegetable broth
- ½ cup red lentils, rinsed and drained
- 1 tsp whole cumin seeds
- 1 tsp curry powder
- ¼ tsp salt
- pepper to taste
- Press your tofu in a tofu press for about 15 minutes.
- Cut tofu into ½ inch cubes and set aside.
- In a large saucepan, heat 1 tbsp of oil over medium heat,
- Add the chopped onion and saute until soft about 2 minutes.
- Add the garlic and ginger and cook 1 minute.
- Add broth and lentils and bring it to a boil over high heat.
- Reduce heat and simmer partially covered for about 30 minutes, stirring occasionally until lentils are tender.
- Meanwhile in a large wok or deep skillet, heat the remaining 1 tbsp of oil over medium heat.
- Add cumin and cook about 30 seconds.
- Add the tofu and cook until lightly browned about 5-7 minutes stirring occasionally.
- Add the curry powder and salt and stir for about a minute.
- Add the lentil mix to this skillet and stir well to combine.
- Allow it to simmer over medium heat for about 5-10 minutes until the sauce has thickened.
- Serve warm with naan bread and/or rice.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/12/13/tibetan-red-lentil-and-tofu-curry/
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