This month the hubs and I are attempting to clear our pantry and freezer – that is, cook as much as possible from what we have in the pantry and freezer and not buy anything new to add to it (unless absolutely necessary). We have decided to do this twice a year as a way to take stock of what we have and to ensure nothing expires on us and goes to waste. So far this exercise has also forced me to be creative and cook new things, something that I am quite pleased about. This dish used frozen green beans, frozen corn, a packet of firm tofu I had bought a week before this exercise started and some curry paste (already present in the fridge).
The dish was yummy and somewhat reminded me of some nasi padang (Malay dishes) dishes back home. To ensure the tofu does not fall apart in the stir-fry, it is pan-fried first. Tofu also tastes so much better when pan-fried till golden brown and crisp.
Curried Tofu, Green Bean, and Corn Stir-Fry
- 1/2 pound green beans (I used frozen)
- 1/2 cup frozen corn
- 1 packet of firm tofu, cut into 1-inch cubes or rectangles (1-inch by 2-inches and 1/2-inch thick)
- 1/4 cup curry paste (I used Patak’s mild curry paste), or more if desired
- 2 cloves of garlic, chopped
- 1 shallot, diced
- Salt, to taste
- Oil, for frying
- Heat oil in pan and pan-fry the tofu until the sides are nice and golden brown. This will take some time. Remove from pan and drain on paper towels.
- Heat about 1.5 tablespoons of oil in wok or frying pan. Add in the shallots and garlic and fry for about a minute.Add in the curry paste and fry for about 1-2 minutes.
- Add in the green beans and fry till beans are about cooked halfway (about 3-5 minutes depending if your beans are frozen or fresh). Add in the frozen corn and fry for another 2-3 minutes.
- Add in the tofu and stir well. Be careful not to break up the tofu. Fry for another 2-3 minutes.
- Season with salt, to taste.
- Remove from heat.
- Serve with rice or porridge.