My sister walked out. She looked stunning. The choker neck dress with detailed beading, paired with the beautiful chiffon-like skirt. She reminded me of an oriental princess. It was such a tender moment, as a twin sister, to see your other half getting ready for the big day. I was even more grateful for my parents for making the long trip to Utah to witness this special moment.
From wedding shopping, to mattress shopping at Ikea – we conquered it all. It was getting late when we started heading home. Our cold fingers, worn-out bodies and aching muscles was winning over our hungry stomachs. We just wanted something fast. It had been a long, eventful day and we needed some good rest. Scrolling frantically on yelp I tried my best to find something for us to eat (accommodating all our allergies and taste preferences), Japanese? Korean? Mexican? Either we couldn’t agree on it or we couldn’t go because it was too far. I was also not about to settle on burgers/fries or fast food.
We finally made our way to a Vietnamese restaurant. It was a Chipotle inspired chic restaurant that had varying sauces, bases, toppings hopefully that would appease everyone’s taste preferences. We huddled over the table with our paper cups and said a quick prayer. I don’t know if the food tasted better because we were hungry or if the food was just that good – but we all loved it: chicken smothered in curry sauce and curried baked tofu with coriander/peanuts/pickled daikon was out delicious. Seriously, it was phenomenal for such a simple yet quick meal.
Perhaps it was the fact that so many important things happened on that day. Perhaps it could have been the most recent memory of our family sitting and eating together, but I simply had to remake a version of curried tofu. I remember standing in the kitchen, just randomly throwing together soy sauce and curry powder and salt before tossing it in the tray. My sister ate it for lunch the next day, the day after and the day after. She loves it. Now, every time I make it before it even cools completely I see her running round the corner to steal pieces.
Its mind boggling how such a simple recipe can taste so good. I love pairing this in different ways – sometimes with roasted veg, sometimes with salad, sometimes with rice. This time I put in a romaine salad, beet hummus (on the blog), roasted broccoli and zucchini, fresh mint, toasted walnuts and some lemon. I bet it’ll taste awesome with a creamy curry sauce or even some fresh avocado! Guys get creative with this!
- 1 Block Firm Tofu (450g)
- 2 tsp Curry Powder (We used our favorite Malaysian/Singaporean Brand*)
- 1 tbsp + 1 tsp soy sauce (kikkoman)
- ½ tsp salt
- 1 tsp garlic powder
- Dash of Black pepper
- Place the tofu on a plate. Put something heavy (plates/bowls) on top to weigh to weigh it down. You want all the water to come out. Set aside for 30 mins.
- Preheat oven to 400F.
- Pat the tofu dry with a paper towel. Slice the tofu into quarter blocks, then cut each block into 8 pieces.
- In a bowl, mix soy sauce, salt, curry powder, garlic powder and black pepper together.
- Add in the cubed tofu and mix gently.(Be careful not to break the tofu. If you want to be extra careful, you can rub the marinade on the tofu.
- Line a baking tray with parchment paper. Arrange the tofu in a single layer.
- Bake for 15 minutes. Flip the tofu and bake for another 10 mins.
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