I'm an Indian-Burmese so I grew up eating authentic curry. I created this recipe for my American friends. Cubed tofu is simmered in a curry sauce made using curry leaves, ginger, turmeric, garlic, fennel seeds, ground cumin, ground coriander, star anise, and shallots. The incorporation of whole and ground spices in this dish, added slowly, as opposed to using a store-bought curry spice blend, makes it unique. Milder than traditional curry, this is a starter recipe for those who don’t like extreme heat but appreciate aromas of a good curry. (The soy sauce used for this recipe should not contain whey protein or wheat products for this dish to be gluten free.)
3 tablespoons canola oil
1 ounce ginger, peeled; roughly chopped
2 cloves garlic, peeled
2 medium shallots, peeled; quartered
2 springs curry leaves, stripped off stems
1 whole star anise
2 12-ounce blocks extra firm tofu, pressed free of excess water; cut into ½-inch cubes
1 teaspoon fennel seeds
1 teaspoon ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric powder
1 teaspoon ground cayenne
1 ounce tomato paste
1 cup vegetable broth
1 large vine-ripe tomato, cut into ½-inch cubes
1 large red bell pepper, seeded; cut into ½-inch squares
1.5 ounces soy sauce
Salt to taste
3 springs cilantro (for garnish)
3 cups cooked brown or white rice (for serving)
No nutrition information available
Heat oil in a skillet pan over medium heat.
In a food processor, finely chop ginger, garlic, shallots and curry leaves.
When oil shimmers, sauté them for about 2 minutes until slightly golden.
Add star anise; wait 30 seconds.
Incorporate tofu cubes and fennel seeds with ingredients in the pan; cook for 2 minutes.
Add ground spices.
In a small bowl, mix tomato paste with vegetable broth creating tomato juice consistency. Pour into the pan; mix thoroughly.
Top with cut tomato and bell pepper. Add soy sauce. Bring to a gentle boil; simmer for 8 minutes.
Discard star anise; mix well. Adjust seasoning.
Serve warm, garnished with cilantro over rice.