{"id":5005,"date":"2009-09-02T08:03:16","date_gmt":"2009-09-02T12:03:16","guid":{"rendered":"https:\/\/www.nomeatathlete.com\/?p=5005"},"modified":"2021-02-24T15:07:30","modified_gmt":"2021-02-24T20:07:30","slug":"tofu-curry","status":"publish","type":"post","link":"https:\/\/www.nomeatathlete.com\/tofu-curry\/","title":{"rendered":"Back to School with Tofu"},"content":{"rendered":"

Well, my summer fun ends today.  Back to school.  Actually it won’t be bad; I’m taking an interesting course about mathematical physiology that, although completely unrelated to my research, seems kind of fun.  But with two blogs<\/a>, classes, research, and marathon training, I’ll be mad busy.  Let’s just hope that baby doesn’t decide to come six months early!<\/p>\n

Tofu Curry\"Plate<\/h2>\n

Very strangely, I’ve had a craving for tofu lately.  I say “strangely” because I’m not really a big fan of tofu.  If tofu were on Twitter, I wouldn’t even follow it.  And isn’t it a little early for the pregnancy cravings to start?  Perhaps a better question, aren’t they supposed to happen to the pregnant person<\/em>!?<\/p>\n

In a continuation of our Ali-like return the kitchen, Erin and I made a tofu curry recipe from Deborah Madison’s Vegetarian Suppers<\/em><\/a>.  Everything we’ve made from this book has been excellent, but a lot of the recipes are time-consuming and very involved.  We found what might be the lone quick recipe in the book last night and decided to give it a try.<\/p>\n

This was the most success I’ve ever had cooking tofu at home.  I think the secret was that I really did a good job of drying it: I cut the blocks into two thin slabs and stacked them two by two, layered lots of paper towels on the bottom, on the top, and in between.  Wasteful, but we recycle, so it’s all good.  And then I put my heaviest frying pan on top with a few plates in it to make it even heavier, and let everything sit for half an hour.  The tofu crisped up so nicely after that!<\/p>\n

The recipe in the book is vague so the reader can jazz it up the way he or she likes.  When I first started cooking, I hated when recipes did this; now I kind of like it.  It turned out pretty well, maybe a little bland though.  Here’s my version, with some ingredients added and proportions changed.  Still wish I could make basmati rice the way they do at Indian restaurants.  Mine always comes out so sticky.  Ideas, chefs?<\/p>\n

Ingredients (for 5-6 servings)<\/em><\/p>\n