Julia’s spirit finally kicked in a day late, inspiring me to concoct this sweet and spicy tofu and babycorn curry. Of course, this is definitely not French, but it is from a modern day Americanized adaptation of a traditionally non-American dish, so I think its close enough. Confession time: My only inspiration was mom complaining about the pack of tofu I’d bought a month ago and frozen… Under threat of it being thrown into the garbage, what choice did I have? Raiding the fridge threw up some babycorn also, so in it went!
I started by sauteing the tofu, sliced babycorn, and onions in oil (separately). Put aside. Then I added a bit of fresh oil into the pan along with minced ginger and garlic slices. When cooked, I added soy sauce and a spoon of sugar. Let it cook without stirring till the sugar was partly caramelised, after which I added vinegar, sliced red chilles and water. Added all the veggies and cooked on low till the tofu absorbed the liquid. At that point I realised that I’d need more curry in order to eat it with rice, so I added more water and a bit of cornflour to thicken it. Adjusted the salt, turned off the gas and finally added some chopped garlic greens (fresh from my own garden, thank you very much!) for a bit of colour and its was done. It tasted really good. Next time I’m planning to make iit with chicken!
P.S. Made muffins today for the first time ever… Photos tomorrow!