Tofu and zucchini were baked under a layer of breadcrumbs.
Coconut oil is a multifunctional cooking oil, which is well suited for passerization, giving incredible the depth of the vegetable base, which makes the taste of this dish rich and finished.
Time: 1hour. Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 200 gr. thick tofu, cut into cubes of 1.3 cm.
- 1 medium zucchini, diced
- 1/3 Art. melted coconut oil
- 1 chopped large onion
- 1 jalapeno, optionally peeled, finely chopped
- 1 slice of ginger root (5 cm.), Peel and grate finely
- 2 tbsp. l curry powder
- 400 ml. coconut milk
- 1 tbsp. bread crumbs
- 2 limes
Recipes with similar ingredients: tofu, zucchini, jalapenos, ginger root, lime juice, coconut milk, curry, coconut butter
Recipe preparation:
- Turn on the oven to warm to 190 ° C by placing the grate on average level. Preheat 2 tbsp. l coconut oil in large pan with high sides over medium or medium-high heat. If it gets a little darker, that’s okay. Add onions, 1/2 t. l salt and cook until soft, stirring occasionally, about 5 min Add jalapenos and ginger, cook until soft, about 5 min., stirring constantly, until the onion begins to brown. If a the mixture begins to stick to the pan, add 1-2 tbsp. l water to the darkened pieces lagged behind the bottom.
- Stir in curry powder and cook for 2 minutes. Pour coconut milk, 1/2 tbsp. water and add 1/2 tsp. salt. Bring to boil, then turn down the heat. Cook without a lid when weak boil for 10 minutes
- Meanwhile, mix the breadcrumbs with the remaining coconut oil and 1/2 tsp. salt. Rub the zest of 1 lime and squeeze the juice. Gently mix zest and lime juice, tofu and curry zucchini. Season with salt if necessary. heat-resistant ceramic pots (ramekins). Every serving sprinkle 2 tbsp. l bread crumbs. Place the pots on a baking sheet put in the oven.
- Bake for 12-15 minutes. – bread crumbs should lightly brown and curry will boil. Before serving, give the dish stand for 5 minutes at room temperature. Slice the remaining lime slices and serve with curry.
