Thursday, April 2, 2009

Tofu Curry

Not everyone likes tofu. Its spongey texture and bland taste are rather unappealing. But I think the real appeal of tofu is its ability to soak up flavors from everything else while remaining a healthy source of protein. I especially like tofu in curry with a small amount of meat (usually ground pork or beef) and a variety of vegetables. The boyfriend really likes this combo as well so it's become part of our regular dinner rotation.

Typically, I mix about a tablespoon of curry powder with a couple blocks of Japanese curry base. The other ingredients vary from different meats (cubed chicken, ground beef, ground pork) to different vegetables (potato, carrot, frozen peas, broccoli). The results are always extremely tasty and there are always plenty of leftovers that are even better the next day.

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