Ingredients with Measurements:
- 1 block of firm tofu, cut into cubes
- 1 tablespoon of vegetable oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 tablespoon of curry powder
- 1 teaspoon of turmeric powder
- 1 can of coconut milk
- 1 cup of water
- 2 tablespoons of soy sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of frozen peas
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the onion and sauté until translucent, about 5 minutes.
3. Add the garlic and ginger and sauté for another minute.
4. Add the curry powder and turmeric powder and stir until fragrant, about 30 seconds.
5. Pour in the coconut milk, water, soy sauce, and brown sugar. Stir to combine.
6. Add the tofu cubes, red and green bell peppers, and frozen peas. Stir to combine.
7. Season with salt and pepper to taste.
8. Bring the curry to a simmer and let it cook for 15-20 minutes, or until the vegetables are tender and the tofu is heated through.
9. Serve the curry hot, garnished with fresh cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 18g
Carbohydrates: 16g
Protein: 8g
Sodium: 500mg
Fiber: 4g
Sugar: 7g
Substitutions for ingredients:
- You can use any type of bell pepper you prefer or have on hand.
- If you don't have frozen peas, you can use fresh or canned peas instead.
- You can substitute the tofu with chicken, shrimp, or vegetables of your choice.
Variations:
- Add some diced potatoes or sweet potatoes for extra texture and flavor.
- Use different types of curry powder or spices to change the flavor profile.
- Add some diced tomatoes for a tangy twist.
Tips and tricks:
- Press the tofu before cutting it into cubes to remove excess water and make it firmer.
- Use a non-stick pot or add more oil if the curry starts to stick to the bottom.
- Adjust the seasoning to your taste by adding more or less salt, soy sauce, or sugar.
Storage instructions:
Store any leftover curry in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the curry in a pot over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl or on a plate with some rice or naan bread on the side.
Garnishes:
Garnish the curry with fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Pair the curry with a cold beer or a glass of white wine.
Suggested side dishes:
Serve the curry with some steamed rice, naan bread, or roasted vegetables.
Troubleshooting advice:
- If the curry is too thick, add more water or coconut milk to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the curry until the vegetables are tender and the tofu is heated through to avoid any foodborne illnesses.
- Store any leftover curry in the fridge and reheat it thoroughly before consuming.
Food history:
Cap Tikus Tofu Curry is a traditional Indonesian dish that originated in the city of Medan. It is named after the Cap Tikus market, where the ingredients for the dish are commonly found.
Flavor profiles:
Cap Tikus Tofu Curry is a flavorful and aromatic dish that combines the sweetness of coconut milk, the spiciness of curry powder, and the earthiness of turmeric. The tofu adds a chewy texture to the dish, while the bell peppers and peas provide a fresh and colorful contrast.
Serving suggestions:
Serve the Cap Tikus Tofu Curry hot with some steamed rice or naan bread on the side.
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Region: Indonesian