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Mung Bean & Tofu Curry
Credits: Avatar The Last Airbender Official Cookbook
- 2 Tbsp neutral oil
- 1/2 yellow onion, peeled and sliced
- 4 cloves garlic, peeled and minced
- 1" knob fresh ginger, peeled and minced
- 2 bird's eye chilies, stemmed and minced
- 1 red bell pepper, stemmed, cored, and sliced
- 1 green bell pepper, stemmed, cored, and sliced
- 1 14 oz block extra firm tofu, drained, pressed, cubed, pan fried
- 2 c cooked green mung beans
- 2 Tbsp soy sauce
- 2 roma tomatoes, diced
- 1 c unsalted vegetable stock
- 2 Tbsp cornstarch
- 1/4 c chopped cilantro
- Heat oil in a large rondeau over medium heat until slick and shiny.
- Add onion and sauté 2 to 3 minutes until fragrant.
- Add garlic, ginger, and chilies and sauté 2 to 3 minutes until ginger has softened.
- Add red bell pepper and green bell pepper, and sauté 1 minute.
- Add tofu and mung beans with soy sauce, and sauté 3 to 4 minutes.
- Add tomatoes and sauté 1 to 2 minutes, or until tomato liquid has been mostly absorbed.
- Whisk together vegetable stock and cornstarch until smooth.
- Pour mixture into pot and bring to a light boil to activate the starch. The whole gravy should have now thickened considerably.
- Mix all ingredients thoroughly to combine, then remove from heat.
- Garnish with cilantro.
Edit Recipe (last edited by slouken)