Cold Silken Tofu ft. MìLà Sauce Trio Recipe

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

1. In a large non stick pan on medium heat, add neutral oil.
2. Add in onions, ginger, and garlic. Cook for 3-4 minutes until onions are slightly translucent. Add in broth, apple, ketchup, and soy sauce.
3. Add in carrots. Stir to mix.
4. Cover pan and simmer for 8-10 minutes. Stir periodically.
5. Add in potatoes. Stir to mix.
6. Scoop up some liquid from the pan into a ladle. Add curry roux into ladle and mix together until completely melted.
7. Pour curry into the pan. Stir to mix.
8. Cover pan and cook for an additional 3-4 minutes.
9. If the curry is too thick, add another 1⁄2 cup of water. Mix well.
10. Place frozen xlb on top of curry mixture making sure they don’t touch each other.
11. Cover pan and let cook for around 11 minutes or until xlb is cooked through.
12. Serve hot with pickled ginger, scallions, and/or rice. Enjoy!

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