tofu & chicken curry & rice

• u.s.
• metric

ingredients:

• 1 block of tofu
• 7 ounces chicken thigh
• 4 ounces carrot
• 2 ounces solid curry roux (for 3 servings)
• 1 1/2 cups water
• 1/2 teaspoon baking soda
• a little salt
• a little pepper
• 1 tablespoon salad oil
• 2 servings steamed rice

step 1:

Wrap the tofu in a paper towel. Heat it in a microwave oven at 600 W for 2 minutes to remove the water.

step 2:

Cut the tofu block in half lengthwise. Place knife halfway down the side of the block and slice across. Then cut each half across in thirds to make 12 bite-size pieces.

step 3:

Cut the chicken into bite-size pieces.

step 4:

Cut the carrot obliquely.

step 5:

Place the salad oil in a pan and add the chicken. Sear the chicken on medium heat until it turns a brownish color. Sprinkle a little salt and pepper on top.

step 6:

Add the carrot pieces. Sear for a few minutes.

step 7:

Add the water. Simmer for 20 minutes on low heat.

step 8:

Add the tofu and baking soda. Simmer for 10 minutes on low heat.

step 9:

Split apart the solid curry blocks and add. Stir until well mixed and simmer for 5 minutes.