ingredients:
- 1 block of tofu
- 200 g chicken thigh
- 120 g carrot
- 60 g solid curry roux
- (for 3 servings)
- 360 ml 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.
comment:
The curry roux suits tofu very well. The umami increases by using the chicken and is delicious. By adding baking soda, the tofu becomes very soft and matches well with curry roux. This Curry & Rice is very mild.
