Work with what you've got, and you'll create a tasty new recipe
5. Finish with a pinch of salt, green onion and cilantro.
Tasty tips
--The main flavor of this dish comes from the curry powder, but sometimes curry powder can add a chalky grittiness to a final dish. To get rid of this, the curry powder is simmered in a bit of water.
--I've added no heat to this recipe, but feel free to add some chili flakes, paste or fresh chilies to give it a bit of a kick.
--Only a half package of tofu is used for this recipe, the remaining tofu can be kept in water, in the fridge for a few days, or it can be wrapped and frozen for a later use.
--I always keep ginger in my freezer, that way I always have it on hand when I want it. It freezes well and defrosts fairly quickly.
(Kary Osmond is a Canadian recipe developer and former television host of the popular daytime cooking show "Best Recipes Ever." Her easy recipes include helpful tips to guide you along the way, and her love of plant-based cooking offers healthy alternatives to some of your favorite dishes. Learn more at www.karyosmond.com.)
