Cold Silken Tofu ft. MìLà Sauce Trio Recipe
Author: @crazythickasians
INGREDIENTS
- 12-14 XLB
- 2 tbsp neutral oil
- 2 small russet potatoes, diced 1 small carrot, diced
- 1 medium onion, diced
- 2 cloves garlic, finely minced 1 tsp ginger, grated
- Curry sauce:
- 3 cups low sodium broth or water, plus more if needed
- 2 oz curry roux (2 pieces), more if needed
- 1⁄4 apple, skin removed and grated
- 2 tbsp ketchup
- 1 tbsp soy sauce
INSTRUCTIONS
- In a large non stick pan on medium heat, add neutral oil.
- Add in onions, ginger, and garlic. Cook for 3-4 minutes until onions are slightly translucent. Add in broth, apple, ketchup, and soy sauce.
- Add in carrots. Stir to mix.
- Cover pan and simmer for 8-10 minutes. Stir periodically.
- Add in potatoes. Stir to mix.
- Scoop up some liquid from the pan into a ladle. Add curry roux into ladle and mix together until completely melted.
- Pour curry into the pan. Stir to mix.
- Cover pan and cook for an additional 3-4 minutes.
- If the curry is too thick, add another 1⁄2 cup of water. Mix well.
- Place frozen xlb on top of curry mixture making sure they don’t touch each other.
- Cover pan and let cook for around 11 minutes or until xlb is cooked through.
- Serve hot with pickled ginger, scallions, and/or rice. Enjoy!