Tofu – Fruits – Curry
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 g almond (s) (almond sticks or almond flakes, approx. 2 handfuls)
- 3 tablespoon desiccated coconut
- 300 g tofu (up to 400 )
- 1 large onion (s), chopped
- 1 clove (s) garlic, pressed or finely chopped
- 1 piece (s) ginger, fresh, about the size a walnut
- 1 tablespoon curry powder (madras curry), mild
- 1 teaspoon curry powder (madras curry), hot
- 0.5 teaspoon ½ turmeric
- 1 dash lemon juice
- 0.25 liter ¼ white wine or cider, apple juice or, if necessary, water
- 2 teaspoons vegetable stock, instant
- 1 large apple, diced (more if necessary)
- 1 large pear (s), diced (more if necessary)
- 1 banana (s), halved lengthways and cut into pieces
- 2 teaspoons sugar or honey
- salt
- Possibly corn starch (Maizena) to thicken
- Oil (peanut oil)
Print Recipe
Pin Recipe Instructions
- Roast the almonds until light brown in a pan without adding any fat, then place in a serving bowl
- In the same pan, roast the desiccated coconut until light brown (attention - it gets too dark very quickly!) And set aside
- Dice the tofu and fry in a little hot peanut oil until golden brown, remove from the pan and set aside.
- Now sauté all the other ingredients from the onions to the wine or apple juice in the same pan. Stir well and add the tofu a little later. Add the vegetable stock and the roasted coconut flakes. Add the fruit pieces and simmer. Season the sauce with the sugar and salt.
- Tip: If you like, tie with a little Maizena.
- Serve with the almonds and sour cream.
- Serve with basmati or fragrant rice.
- Note: The quantities can be varied - some like it more fruity, others “tofuier”, and still others like more desiccated coconut in the sauce. Either way, it`s delicious.
- If you use honey, the dish is no longer vegan.
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