I’d say around a year ago I really got into curry. At first it was terrible, and I think I even threw a few of them away because we just couldn’t stand to eat them. I learned how to cook with ginger, and then this winner curry came along. I’d say we eat it a few times a month with a nice steamed vegetable on the side.
I made about 30 of these last night. I gave Justin the choice between chocolate or ginger cookies.. even though I knew he’d choose ginger hands down. I then remembered I had some cute little cookie cutters from halloween last year. They worked beautifully with this dough. It’s firm and doesn’t spread while baking hardly at all. Justin loved them, and even though I wanted the chocolate ones, I ended up being happy in the end.
I don’t make this dish very often, but when I do I completely enjoy it. For this dish, I always drain and press my tofu the night before, freeze it, bake it, and then fry it. That’s not hard at all, but it can be time consuming. It definitely has a more ” meaty ” texture and is not so mushy if you take the time to prepare it that way, though. Hope you enjoy as much as I do.
This is a good dinner to make when you have the dreadful take out cravings that come every once in a while.. or if you just really want some orange tofu to go with some of your stray veggies that you bought and haven’t used. That’s why this recipe stuck around, anything goes. Broccoli, squash, cauliflower, peas, kale.. it’s endless.