Best Tofu, Cashew & Potato Curry

Cooking is a form of art and also there are many different sorts of cooking that you can learn. You can become a chef or you can simply try to master the art of cooking great meals within your house. Many jobs in the workplace use cooks, prep-cooks and also managers that also oversee chefs. We hope this Tofu, Cashew & Potato Curry recipe can aid make you a far better chef.

Cashew Tofu. with broccoli and sweet chili-teriyaki sauce. Nigel Palmer. "Cashew chicken" is a classic Chinese dish but, alas, you have to eat chicken to enjoy it. Vegan Cashew Delight Recipe with Tofu and Veggies.

Use Onions *finely chopped.
Provide Oil.
You need to prepare Garlic *finely chopped.
Use small piece Ginger *finely chopped OR grated.
You need to prepare Curry Powder of your choice.
You need large Potatoes *peeled, diced.
Prepare Stock of your choice *Chicken, Beef OR Vegetable Stock.
You need to prepare Diced Tomatoes.
Prepare Salt.
You need to prepare Firm Tofu *coarsely crumbled.
Prepare raw Cashews *finely ground.
Use servings Freshly Cooked Rice *This time I served with ‘Turmeric Rice’.
Use Coriander *optional.

Short Tips:

If a recipe says to use a certain sort of pan, then use that pan. If you merely own one nonstick pan, the simplest tip we can offer you is to wait for a decent sale at a kitchen shop, then purchase yourself a stainless steel pan and a cast iron pan. Also its smart idea to exchange low-cost nonstick pans each few years, as the coating can wear down over the years.

Heat Oil in a wok or a deep frying pan over medium heat, cook Onion, Garlic and Ginger until caramelised or nicely browned..
Add Curry Powder and Potato, and cook for a few minutes, then add Stock of your choice and canned Tomatoes. When Potato is cooked, season with Salt..
Add crumbled Tofu and ground Cashew, and cook, stirring, until colour is darkened and the sauce is thickened..
Serve with freshly cooked Rice and Coriander (*optional)..

If you're not likely to use that much within two or three weeks, consider making a half batch or freezing what you can't use right away. Add in the tofu, the cashews, the green onion, and the sauce, and toss to coat. There are spreads that are all tofu, or all nut based, but we decided to use a mix of tofu and nuts to boost the protein, texture, and flavour profile. We tried it with cashews and almonds and loved it both. Combine cashews, garlic, miso, yeast and pepper in food processor, and pulse until cashews form Crumble tofu into processor, and add lemon juice, mustard and soy sauce.

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