Monday, March 1, 2010
Curried Tofu Dumplings, Mint Yoghurt
This was a food filled weekend! Dinner with friends, cookies, yummy breakfasts, using up leftovers and preparing some dishes for busy nights ahead... I will soon post my shepherds pie and a lovely bone-in pork dish.
One thing that really obsesses me is waste. I can focus for hours on how to creatively use up leftovers - this weekend's obsession was tofu and dumpling wrappers. I didn't want to go for the same flavour profile as I did this week (Cilantro, Thai Basil, Lemongrass, Ginger...), instead, I went for curry, cumin, turmeric.
I used up all the dumpling wrappers and still had some leftover mixture - luckily, I also had some phyllo pastry in the freezer, so I did some phyllo triangles for a later snack.
Curried Tofu Mixture
can be used for samosas, phyllo purses or dumplings
1 cube tofu
1 large potato, cooked and cut into small dice
1 carrot, small dice
1 small onion, diced
3 cloves garlic
Large handfull of corn (I still had some frozen from the summer, yum!)
2 tsp cumin
1 1/2 tsp curry
1/2 tsp turmeric
1 Tbsp sambal
Chop up your veggies and work the tofu with your hands until it becomes as small as peas. Heat some oil in a shallow pan, add the cumin, sauté for a few minutes. Add the onion and carrot, cook for 3-4 minutes, onion should have color and carrot should be tender. Add all the other ingredients, mix well and saute from time to time. I like to let it rest for a minute at a time so that it gets crunchy.
Stuff the dumplings with the mixture and cook the way you prefer. Serve with yoghurt and mint, I prefer thick and high fat content yoghurts like Méditerranée & Organic Meadows.