Roasted Tofu With Curry Cauliflowers And Sprouts

Serve lunch with delightful curry and roasted tofu.

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Tofu has always been my mainstay as a powerful protein source. At a cheap price because it includes a local ingredient. This is also very helpful for the lower middle class in Indonesia to continue to meet their protein needs. At a time when other protein needs are increasingly expensive.

However, there are things that often become obstacles for me. For side dishes, tofu is quite complicated to cook because the texture of tofu is soft and breaks easily. If the tofu has a chewier, denser texture, it is certain that it contains chemicals.

Indonesian people often fry the tofu first to make the tofu firmer and less easily destroyed when mixed with other ingredients at the next stage of cooking. Unfortunately, these often contain a lot of oil and are not recommended for people who are cutting back on oil due to several health factors.

That's why this time, I will share a recipe that reduces oil in the tofu cooking process. Of course, I roasted tofu in an oven instead of frying which involves a lot of oil.

I will use light curry seasoning, without curry powder, just using turmeric and some spices and herbs. For veggies, I used cauliflowers and mung bean sprouts to complete this lunch dish.

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The Ingredients

• 200-300 grams of tofu, cubed and roasted
• 1/2 head of big cauliflowers, or use 1 head of cauliflowers
• 1-2 handfuls of mung bean sprouts
• 200 ml of water
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 teaspoon ground pepper

curry seasoning

• 200 ml of coconut milk
• 1 segment of turmeric
• 3 cloves of garlic
• 5 cloves of small red onions
• 100 ml of water to blend garlic and red onion
• 2 bay leaves, dried ones are better
• 3-5 cm of cinnamon stalk
• 2 lemongrass, cut into 2 pieces per stalk and flattened

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Cooking Instructions

Step 1

Preparing tofu. Drain the tofu from the water then cut it into cubes. Arrange on a baking tray.

Roast tofu for 30 minutes per side. Or, you can watch tofu after they look dry and harder in texture.

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Step 2

Making garlic and turmeric puree. With a blend, blend garlic, red onion, and turmeric with 100 ml of water. Then, set it aside.

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Step 3

Prepare the vegetables to be used. Here, I only used half of the cauliflowers because my stock of cauliflowers is large. Cut into pieces.

Also, prepare mung bean sprouts. The sprouts have quite long roots, so throw them away. Don't forget to wash all veggies.

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Step 4

Using a small fire, heat a little cooking oil. Then, add flattened lemongrass, bay leaves, and cinnamon stalk. Leave for a moment, then add turmeric puree. Cook until simmer.

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Step 5

Add cauliflower, and 200 ml of water. Then, cook over high heat with a covered pan for 5 minutes.

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Step 6

After the cauliflowers are cooked, add mung bean sprouts, and 200 ml of coconut milk. Also, don't forget to add salt, sugar, and pepper powder. Cook until simmering and adjust the taste before removing.

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Serving Ways

After doing a lot of garden work in the morning, my husband and I need a lot of energy. So, I served this side dish with rice.

Arrange the rice on a serving plate, then follow by arranging the roasted tofu on top of the rice.

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I like how roasted tofu is firm and has a little crunch on the surface of the roasted tofu.

It's just that this roasted tofu has a blended taste because I don't use salt for this roasted tofu. That's because I have served curry seasoning and it will add flavor to the whole dish automatically :)

Cauliflowers and mung bean sprouts look great together in curry gravy. Delightful!

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Thank you for reading my blog and reblog if you want my blog this time worthy of reading by others.

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Best Regards,
Anggrek Lestari

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