Wednesday, February 2, 2011

Tofu and Pea Curry


The newest addition to our spice rack is whole cardamom. When the little pods are crushed, little black seeds are released and the whole pod is added to the dish, then removed before eating. Those little seeds are left behind to add an almost perfumey note to the dish and it's reported to aid with indigestion. I used them tonight to make a quick curry that was nutritious and delicious.

1 block of tofu, drained, pressed and cubed
Couple of sprays of Bragg's Liquid Amino Acids
1 Tbsp oil
1 Tbsp of ginger, minced
3 cloves of garlic, minced
1/2 onion, chopped
1/2 yellow bell pepper, chopped
1/2 Tbsp curry powder (I should have used more...will up to 1 Tbsp next time)
1 tsp of ground corriander
pinch of cayenne (more if the kids can handle it)
3 cardamom pods, crushed
1 cup vegetable broth
1 cup light coconut milk
1/2 Tbsp cornstarch mixed with 1 Tbsp water (more for thicker sauce)
1 cup of frozen green peas
cilantro, chopped

Heat the oil in a large skillet, add tofu and spray with the Bragg's. Cook until browned and set aside. While the skillet is still hot, add onion, ginger and garlic and cook until onion is translucent. Add bell pepper and spices and cook until fragrant. Add the broth, coconut milk and corn starch slurry and bring to a boil. Reduce heat and add peas and tofu back to skillet until heated through. We had ours over short grain brown rice with cilantro sprinkled on top. I just love trying new spices! And lucky for me, Graham seems to like it, too.

*Toddler nutrition: 2 servings veggies (peas, peppers, onions), 2 servings protein (tofu), and 2-3 servings whole grains (rice). He also had a vanilla wafer and some milk (2 calcium servings) for dessert.

2 comments:

  1. This looks like a great meal. I am quite open to spices but have not added cardamom to my rack. Yet :). I will try this tofu recipe.

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  2. It's good, but really potent. It doesn't take much!

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