Vegetable curry with tofu

Ingredients for 2 servings:

• 200g tofu
• 2 tsp curry paste, mild (Asian store)
• 100 ml vegetable stock
• 2 tbsp soy sauce, light
• 2 tbsp soy sauce, dark
• 2 carrots
• 150 g soy sprouts
• 1 spring onion(s)
• ½ liter vegetable oil, for frying
• ½ tsp turmeric

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

from the wok

Cut the tofu into 1 cm cubes. Mix 1 pinch of curry paste with 3 tablespoons of vegetable stock and 1 tablespoon each of light and dark soy sauce. Marinate the tofu in the mixture and let it marinate in the refrigerator for 2 hours. Peel the carrots and cut into sticks. Wash and drain the sprouts. Peel and wash the spring onions and slice them into thin rings. Drain the tofu. Heat the oil in a wok until it is hot enough when small bubbles rise from the handle of a wooden spoon. Fry the tofu in batches for 2 minutes, then drain on kitchen paper. Drain all but 1 tablespoon of the oil, stir-fry the carrots for 2 minutes, then push them to the side. Add another tablespoon of oil to the wok, stir-fry the sprouts and spring onions for 1 minute, also pushing them to the side. Pour in the remaining broth, dissolve the remaining curry paste, and stir in the remaining soy sauce. Then stir in the turmeric powder and bring everything to a boil briefly. Add the tofu, let it warm briefly, and serve.