Frozen tofu has a completely different texture to tofu bought from the cooler section in supermarkets. It almost resembles a sponge. There is no need to press frozen and defrosted tofu as you can squeeze the liquid out of the frozen tofu just like you would a sponge! It doesn't break up like 'normal' (unfrozen) tofu. When you break it up it kind of looks like a sponge too!
I found that there is no need to marinade the frozen and defrosted tofu as it soaked up the flavours of the other ingredients during the cooking time. So in my book its a win win and something worth buying a freezer for!
I have also frozen the basil tofu so I'm looking forward to creating a recipe with that too, watch this space........
I've also been meaning to try cauliflower rice for some time too and this curry was the perfect opportunity to try it out!
1 Block of tofu, frozen & defrosted
1 Tbsp Groundnut oil
3 Tbsp Soy sauce
Knob of ginger, finely grated
2 Cloves of garlic, finely grated
1½ Tsp curry powder
1½ Tsp Tomato puree
1 Onion, finely diced
1 Aubergine, finely diced (using processor)
8 Cherry tomatoes, quartered165ml Coconut milk
First, break up the cauliflower into florets and add to a blender, pulse until it resembles rice. Transfer to a microwaveable bowl and set aside.
Squeeze out the liquid from the tofu and crumble into a large bowl.
Mix the soy sauce with the grated ginger & garlic, curry powder and tomato puree to a thick paste and pour over the crumbled tofu. Fold the crumbled tofu through the paste until all the tofu has been coated.
Saute the onion in the groundnut oil until translucent, about 4-5 minutes.
Chop the aubergine into chunks and tip into your food processor, pulse until you have very fine pieces. Transfer to the pan with the onions and saute for another 5 minutes.
Add the tomatoes and cook for another 5 minutes, stirring regularly, add a little water if needed.
Add the tofu mixture to the pan and stir to combine and continue to cook over a medium heat for another 5 minutes. Stir regularly to stop the mixture sticking to the bottom of the pan.
Pour over the coconut milk, there is only enough to coat the tofu and thin out the mixture slightly. (I can buy 165ml cans from home & Bargain for 19p, great to stock up on). Cook for another 5 minutes.
Add 4 Tbsp of water to the bowl with the rice cauliflower and microwave on full for 2 minutes, give the bow a shake and microwave for a further 2 minutes.
Serve the crumbled tofu curry atop the cauliflower rice and enjoy!