Crumbed recipes Archives

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Nashville-style hot brinjals

15 minutes

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Steak Parmesan with roasted tomato salsa

35 minutes

Crumbed recipes

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Tenderstem® broccoli 2 Ways

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Air-fryer recipes

Air-fryer crumbed lamb

20 minutes

Air-fryer recipes

Air-fryer fish cakes

15 minutes

Chicken breast

Stuffed crumbed chicken breasts

30 minutes

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Deep-fried pickles on flatbread

20 minutes

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The ultimate crumbed and stuffed mushroom burger

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Chicken breast

Sesame crumbed chicken schnitzel

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Crumbed recipes

Crunchy crumbed mushrooms

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Asian recipes

Golden tofu curry

40 minutes

Golden tofu curry

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 40 minutes

Ingredients

2 x 349 g cartons Woolworths extra-firm tofu
2 free-range eggs, beaten
½ cup soya sauce
1 T ginger, grated
200 g panko breadcrumbs
sunflower oil, for deep-frying

For the golden curry sauce:

1 T oil
onion, diced
1 T garlic, grated
1 T fresh ginger, grated
1 t fresh turmeric, minced
1 T garam masala
apple, grated
3 t soya sauce
1 T Worcestershire sauce
2 cups beef or vegetable stock
1 x 400 ml can coconut cream

Method

1. Cut each piece of tofu into 6 pieces. Mix the eggs with soya sauce and ginger. Carefully dip the tofu into the egg mixture, then toss in the panko crumbs.

2. Heat the oil in a deep saucepan and fry the tofu in batches until golden. Drain on kitchen paper.

3. To make the sauce, heat the oil in a pan. Add the onion and cook over a low heat until soft, then add the garlic, ginger, turmeric and garam masala. Cook for 2 minutes, stirring occasionally.

4. Add the remaining ingredients and simmer uncovered for 20 minutes. Serve in bowls topped with the crunchy tofu.

Find more Asian recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Bianca Strydom

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Golden tofu curry

Ingredients

Method