Curry-spiced potatoes, cabbage and poblano peppers with lightly breaded tofu

This is a rich, comforting dish, simmered in stock and curry spices, stir fried with lightly breaded tofu, then finished with sesame cream, diced tomato, and scallions,


For the potatoes
1T curry powder
1/4 cup scallions, finely chopped, 3″ – 4″ green reserved for garnish
1/2T fresh garlic, minced
1/2t fresh ginger, grated and minced
2 cups shredded green cabbage (I use coleslaw mix)
1 poblano pepper, cored and seeded, 1/4″ dice
1/4t coarse sea salt
1 1/2 cups white grelot potatoes, quartered (or similar)
1 cup vegetable stock
1/2 cup unsweetened plant milk (I use soy)
Coarse sea salt and black pepper to taste

For the tofu
225g extra firm, high quality tofu, 1/3″ cubes
1T corn starch
1/4t coarse sea salt
A good pinch black pepper, freshly cracked

For the garnish
1/2T sesame seed butter
1/2t lemon juice
1T cold water
A pinch sea salt
1/4 cup tomato, seeded cored, 1/4″ dice (roma preferred, but any red should do)
Scallion green sliced on an angle

Optional: Use freshly ground/popped spices in place of the curry powder if you prefer. Add colour with some diced red pepper. Add colour and some additional heat with a little sriracha. Press your tofu ahead of time if necessary. Add some dried kombu to the stock if you like. Fry the tofu instead of baking and add on top at the end and/or use wheat flour for the tofu if you prefer, but the breading mostly serves the purpose of providing cling for the sauce.


Preheat the oven to 400F. Warm a large frying pan with a lid on medium heat. Add the curry powder and toast for 1 minute. Add the scallions, garlic and ginger. Saute for 2 minutes. Increase heat to medium high. Add the cabbage, poblano pepper, and sea salt. Saute for 3 minutes.

Add the potatoes and stir to combine. Saute another minute or so. Add the vegetable stock and deglaze the pan (if necessary). Cover, reduce heat to low and simmer for 15 minutes, or until the the stock has been absorbed/reduced and the potatoes are fork tender.

Mix the cornstarch, black pepper and sea salt for the tofu. Toss the tofu in the mixture until well coated. Add a little unsweetened soy milk if you find the cornstarch mixture won’t cling.

On a baking sheet or roasting pan, bake the tofu for 15 minutes, turning periodically to ensure even crisping. Remove from the oven and set aside if necessary until the potatoes are done.

When the potatoes are ready, uncover the pan and increase the heat to medium high. Add the tofu and stir fry for 3 minutes. Add 1/2 cup soy milk and stir to combine. Saute another 2 minutes. Remove from heat and set aside.

Whisk together the sesame seed butter, lemon juice, water, and sea salt until smooth and creamy. Add water 1/2 teaspoon at a time to get the right texture if you need to. Spoon out the potatoes and tofu. Drip the sesame cream over the mixture. Garnish with tomato and scallion, and serve.

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