Friday, March 2, 2007

Tofu-Chickpea Curry

So my boyfriend has an apartment right next to an H-Mart (an Asian grocery store which carries many many types of tofu and other foods not normally found in Safeway.)
This makes for great vegetarian adventures. One of my favorite websites for such recipes is, which,being a vegan website provides some of the best tofu recipes I've tried yet and last night's was no exception.
Tofu-Chickpea Curry
1 large onion (chop fine)
2 cloves garlic (feel free to double)
1 block firm tofu
1 can chickpeas
curry powder
A few tablespoons oil for frying
1 wok
1 cutting board
1 really good knife (sadly, boyfriend fails me in this category.)
1. Add finely chopped onion to wok with oil, fry at medium heat until tender.
2. Add garlic cloves and fry until the onion starts to brown, make sure heat is low enough not to burn the garlic.
3. Add tofu cut into strips. Fry the tofu strips and onion/garlic mixture until the tofu starts to brown.
4. Add 1 1/2 cups water and 1 can of drained chickpeas. Bring to a boil. Once at boil, reduce heat, cover pot, and simmer for 5 minutes.
5. Add curry spices/mix. Simmer, stirring constantly for 5 minutes--this is the time when your tofu and chickpeas will absorb the curry flavor, so you don't want to rush this stage.

This went really well with Asian noodles, it would also be good with some rice. We had grilled red peppers alongside it.

1 comment:

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