Learn's Tofu Curry

Team: Sauce Pirates

Host School: LEARN,Inc.

Age Group: High School


Indian Curry

3 ttbs olive oil

plus some extra oil to pan fry with

1 large sweet onion 

1 large crown of broccoli 

2 cloves Garlic

3 tbs Curry Power

1 tps ground Cinnamon

1 tps paprika

1 bay leaf

1/2 tps grated fresh ginger root

salt to tast

1/2 tps cayenne pepper

27.22  oz coconut milk

Indian Chapti Bread

1 cup whole weat flour

1 cup all purpose flour

1 tps salt

2 tbs olive oil 

3/4 cup of hot water

2 tps pepper

1 tbs curry powder

1 tbs garlic powder

1 tbs onion powder 

Jasmine rice

2 cups jasmine rice

3 cups water

lavender flowers as garnish 

Curry tofu Puffs

12 oz tofu 

3-4 large eggs

16 oz Panko 

1-2 cups all purpose flour

1 tbs curry power

1 tbs salt

1 tbs pepper

1 tps suger 

Canola oil to pan fry in.




Preparation Instructions

Iron chef recipe


Indian Curry

1.Heat olive oil in a skillet over medium heat. Saute onion  and broccoli until lightly browned. Stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. Continue stirring for 2 minutes.

2. Add veggie bouillon, and coconut milk. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes.


3.Remove bay leaf, and stir in lemon juice and cayenne pepper. Simmer 5 more minutes.


Indian Chapati Bread


1. In a large bowl, stir together the whole wheat flour, all-purpose flour and salt.

2.Stir in the olive oil and enough water to make a soft dough that isn't sticky and has some elasticity. Knead the dough on a lightly floured surface until it is smooth. Divide into parts,  roll each piece into a ball. Let rest for a few.


3. Heat a pan over medium heat until hot, and grease lightly with olive oil. On a lightly floured surface roll out the balls of dough until very thin. When the pan has come to temperature  put a chapati on it. Cook until the underside has brown spots, about 30 seconds, then flip and cook on the other side. Continue with remaining dough.


Jasmine Rice

1. Add rice and water to pan. Bring to a boil, when boiling is achieved reduce to a simmer. When the water is almost gone. Add in a few lavender flower to be steamed. When water has all been absorb the rice is finished


Tofu Puffs

1. Cut the tofu into a large squares. Place on a cutting board and cover with paper towels. Place another cutting onto and add some weight onto  the second cutting board. This is so we get most of the water out of the tofu. Let sit for 5-10 mins. While the tofu is draining. Set up breading station. One of flour, one with eggs, and one with panko.


2. After the tofu has been drained cut into strips and then cube it. Place three cubes on a bamboo skewer and then run through the stations. First flour, second egg wash, third and final in the panko.


3. Heat canola oil in a pan and once it reaches temperature. Pan fry the tofu nuggets till golden brown. While cooling sprinkle with salt, pepper, curry powder.

After All has been prepared. Place a mound of rice and laddle a good helping of curry next to and little on the rice mound.Cut a wedge of chapti bread and plunge a corner of the rice. Place the tofu nuggets ontop of the curry.