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Crispy Baked Tofu with a Quick Curry Sauce

Even before putting the sauce on the crispy tofu I kept popping them in my mouth. The tofu was fabulous on it’s own but was taken to another level once I added the sauce. The sauce is deep in flavor and unique in taste. However…

How many times have you worked your way through a recipe, only to realize whilst eating your creation, you forgot a major ingredient? Well, that’s what happened with this dish. I was munching away, enjoying my dinner when I remembered that I forgot to add the cream to the sauce. As you can see from the pictures, the sauce was thick and chunky rather than smooth and creamy. Never fear. It was darn good. In fact, I’d probably skip the cream sauce next time. Besides, it’s a way to make the dish vegan and cut fat from this dish. But, if you’re looking for a thinner sauce, add the cream.

Crispy Baked Tofu with a Quick Curry Sauce
from 28 Cooks [2]



Curry Sauce

In a ziploc bag, combine tofu and the remaining marinade ingredients. Place in refrigerator and allow to marinate for at least an hour, although overnight is best. Preheat oven to 350. Combine cornstarch and chili powder in a shallow bowl. Toss tofu cubes, a few at a time, in cornstarch until well coated and place on a parchment-lined baking sheet. Lightly spray with cooking spray and place in heated oven.

Bake for 45 minutes, flipping at least once, until crispy on the outside.

Meanwhile, in a saucepan, heat butter oven medium high heat until melted. Add onions and saute 3-5 minutes, until almost tender. Add garlic, and saute an additional minute or so. Add curry powder, coriander, cumin, and cayenne pepper, and saute for another minute. (Note: I added some freshly cut parsley into my sauce.)

Add tomato sauce and allow sauce to simmer for a few minutes. Add sugar if desired. Simmer for another few minutes, then remove from heat.

Stir in half and half. Toss tofu in sauce and serve over rice.

*Bonus Recipe – Tomato Sauce