Dear little box of Mori-Nu tofu, when you say “firm” what you actually mean was “not firm at all and sliding all over the place.” Just trying to help with the communication gap…
That said, this is what I made with my unexpectedly soft tofu. I apologize for the dreadfully horrible photo. I was a cell phone, it was in Costa Rica, these were rough times… anyway…
What You Need
- 1 box Mori-Nu tofu, “firm” (12.3 oz) OR medium to soft tofu of another brand
- 2 TSB curry powder
- 1 medium onion (chopped)
- 20 leaves of fresh basil (coarsely chopped)
- 1 large fresh tomato (cubed 3/4″)
- 1 cup of dry brown rice
What You Do
- Start your rice (boil 2 cups of water, dump in rice, reduce to simmer, keep an eye on it)
- Drain the tofu and “chop” it into smaller pieces. This tofu is not firm, so basically, you’re just making smaller globs of it.
- Break up the tofu while sautéing it in a pan with a little oil. THe goal is to get some of the liquid out, while browning it just a little bit.
- Mix the curry powder in a small cup with about 1/4 cup water, then dump the mixture into the cooking tofu. Mix thoroughly.
- Cook the tofu down so the curry is mixed in well.
- Add the onion and sauté until translucent.
- When you’re just about ready to serve, add the tomato. Cook until barely soft.
- Mix in the basil, and serve over rice.