I wasn't sure if the cubes were vegan so I made it myself.
It turned out pretty good but it did take some time and effort! I found recipes to say that cooking the roux takes 10-12 minutes but for me it was more like 30+ minutes to get it to darken to the right colour. Have any idea why that might be? I used vegan butter and all-purpose flour.
Nice! I did things a bit differently, made a complex but mild spice mix, so I could use a lot of it, that plus the caramelized onions results in a nice dark colored sauce. If you do it that way making a dark roux becomes optional and thickening with cornstarch dissolved in a little cold water instead works well too.
Interesting, I have never used starch nor flour in an Indian curry before since reduction itself makes tomato/coconut based curries thick enough imo. I adopted the starch technique from Sichuan cuisine, particularly Mapo Tofu (replaced the meat with mushrooms) and use it for almost any sauce now because I do not like the flavor/texture of flour in sauces generally. It totally changed my cheese pasta sauce game for example. Only rule is to add the starch-water mix in small amounts to make sure not to overdose it, otherwise the sauce might get pasty.
Thank you! Yes, it's dredged in a seasoned flour mixture, (salt, pepper, garlic powder, and paprika from what I remember) breaded with Panko then shallow-fried in a small pot.
I recommend you give it a go! The crisp from the Panko breading is very satisfying.
You can pair up this crispy tofu with a ton of different dishes depending on how you marinade it and what spices you use.
It looks very pac-man.
And in similar Pac-man fashion, I would like to eat a ton of it
I noticed that when I took the picture as well 😆
Looks great! In case you do not make the curry powder yourself yet, try it, it´s so much better than those ready-made cubes from the store.
I wasn't sure if the cubes were vegan so I made it myself.
It turned out pretty good but it did take some time and effort! I found recipes to say that cooking the roux takes 10-12 minutes but for me it was more like 30+ minutes to get it to darken to the right colour. Have any idea why that might be? I used vegan butter and all-purpose flour.
Nice! I did things a bit differently, made a complex but mild spice mix, so I could use a lot of it, that plus the caramelized onions results in a nice dark colored sauce. If you do it that way making a dark roux becomes optional and thickening with cornstarch dissolved in a little cold water instead works well too.
That's how I'd usually do it for Indian curries, but I thought the roux was a main ingredient for japanese curry.
Interesting, I have never used starch nor flour in an Indian curry before since reduction itself makes tomato/coconut based curries thick enough imo. I adopted the starch technique from Sichuan cuisine, particularly Mapo Tofu (replaced the meat with mushrooms) and use it for almost any sauce now because I do not like the flavor/texture of flour in sauces generally. It totally changed my cheese pasta sauce game for example. Only rule is to add the starch-water mix in small amounts to make sure not to overdose it, otherwise the sauce might get pasty.
I wouldn't add flour or starch to an Indian curry, I meant moreso regarding relying on the onions and spice mix.
Oh, I see!
Is that just panko for the breading? It looks like maybe more to it. Either way it looks friggin' delicious!
Thank you! Yes, it's dredged in a seasoned flour mixture, (salt, pepper, garlic powder, and paprika from what I remember) breaded with Panko then shallow-fried in a small pot.
Wish I was this clever, the tofu looks so good.
I recommend you give it a go! The crisp from the Panko breading is very satisfying. You can pair up this crispy tofu with a ton of different dishes depending on how you marinade it and what spices you use.
Looks amazing
Cookbook when?
As soon as I remember to write down the recipes 😅
What's the recipe?
Please post a recipe!