3 servings; MFP
1 tbsp canola oil
14 oz firm tofu, drained
1 medium onion, cut into wedges
6 oz mushrooms, sliced
~ 2 cups mixed stir fry vegetables
80 g (~ 1/4 cup) frozen peas
2 cloves garlic, minced
1 tbsp medium curry powder
1 tbsp all purpose flour
~ 2 cups water
6 g Better Than Bouillon Bouillon, Vegetarian, No Chicken Base
0.5 g MSG
Fresh coriander (cilantro), to serve (optional)
Cut the tofu into pieces, and press it for a few minutes inside a clean tea towel or between some kitchen paper.
Heat the oil in a large frying pan or wok, and add the pieces of tofu. Cook over a medium-high heat for a few minutes each side, until nicely browned. Add all the vegetables (onion to peas), and cook for a further 5 minutes, until partially cooked. Add the garlic, and cook for 2 more minutes.
Add the curry powder and flour, mix well to coat, and then add the vegetable stock. Allow to simmer gently until cooked to your liking – the sauce will thicken up as it simmers, so just leave it as long as you like (maybe another 5 minutes). Serve topped with some fresh coriander if desired.
https://www.easycheesyvegetarian.com/chip-shop-chinese-curry/