Miso Tomato Tofu Curry. So simple. So fresh. So easy. So delicious.
Ingredients for Miso Tomato Tofu Curry:
1 container of hard tofu
Miso paste (approximately 4 Tbsp)
1/2 red pepper
5 gloves of garlic
1 small fresno pepper
30 cherry tomatoes
1/2 tsp Tumeric
1 tsp dried Lemongrass
1/2 tsp Cardamon
1/2 tsp Corriander
Salt
Sesame oil or vegetable broth.
Lime to taste (optional)
Directions:
Take tofu and slice down the middle to be about 1″ thick. Rub miso paste on all sides of the tofu, so that it is rubbed in and covered. Set aside.
Pour into a hot skillet 3 tablespoons of sesame oil or 4-5 of vegetable broth. Slice the tomatoes in half and put in pan, along with the sliced garlic, minced fresno pepper (if you don’t like it spicy, don’t use this) and long strips of the red pepper. Add in turmeric, dried lemongrass, corriander, cardamon, salt and simmer on low until the tomatoes let of some juice. Add in the tofu on the bottom of the pan with the vegetable on and around. Let cook for 20 minutes. Flip tofu. Cook again for 20.
Plate with lime as an optional garnish or add a bit to the dish. ENJOY your Miso Tomato Tofu Curry!
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