Cauliflower chickpea tofu curry

Felt like having curry. Got cauliflower that is going to turn brown, chickpea can, firm tofu. I forgot to get curry paste. I only have a small can of coconut milk and curry powder. Luckily I have some leftover 1 c vegetables stock, yoghurt and sumac and other powder spices and leftovers cumin seeds and cardamon pods.

“Sumac is the fruit of a shrub (Rhus coriaria) that grows throughout the Middle East and the Mediterranean. An essential ingredient in Middle Eastern cuisine, sumac is used in spice rubs, marinades and dressings, and is also served as a condiment. Sumac goes well with chicken, fish and seafood, lamb, eggplant, chickpeas and lentils”.

I accidentally open a box of mushroom and miso stock instead of another box of vegetables stock. I decide to do tofu two ways. I am pleased that it turned out delicious, mild curry, flavourful with sumac and accidentally use mushroom & miso stock, my trial and error spices and sauces combinations. Let’s cook!!!

Ingredients

6-8 cardamon pods
1 medium size cauliflower, stem removed, cut into florets
1 medium onion , blended with about 1/8c  lemon juice
410 g canned chickpea, discard the liquid, wash and dry
175 g firm tofu, cut into cubes
20 g butter
20-25 g curry powder
165 ml coconut milk
150 g yoghurt
1 c vegetables stock
1 c mushroom & miso stock
8 Tbs chili garlic sauce
8 Tbs ABC chili sauce-Sambal Asli
6 Tbs sumac
2 Tbs siracha sauce
1 Tbs tomato sauce
1 Tbs coriander powder
1 Tbs mustard powder
1 Tsp garam masala powder
1 Tsp coriander seeds
salt
black pepper
oil

Fried tofu

175 g firm tofu
20-25 g rice flour
2-3 Tbs corn flour
1 Tsp sumac
salt
black pepper
oil for shallow frying


Method

Heat oil in large pot on medium heat. Add cumin seeds for a few seconds. Sauté onion until fragrant. Turn heat to medium low, add all the powder spices, butter and cardamon pods. Sauté for about 1-2 minutes. Add cauliflower, vegetable stock, mushroom & miso stock. Stir to mix well and cook until cauliflower is half  cooked. Stir in chickpeas, yoghurt, salt, black pepper and coconut milk and bring to a boil. Turn heat to low, cover and simmer for 10 minutes. Remove lid and add in fresh tofu, gently stir in to mix well and let it simmer uncovered for about 10 minutes. Check seasoning and then turn off hob.

Now in a plate, add rice flour, cornflour, salt, black pepper and sumac. Coat each tofu cubes well. Heat oil in a shallow pan when it’s hot add tofu in let it cook till all brown. Remove to a paper towel plate to drip dry oil. Then add into the curry. Serve with rice and a glass of white wine. Enjoy!!!!!

https://helenscchin.com/2021/08/30/cauliflower-chickpea-tofu-curry/

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