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Description
Tofu Knots, also known as Bean Curd Knots, is the top layer of tofu that is removed during processing. For this recipe they are shaped in knots but you can also find bean curd sheets available for purchase. If you’ve been fortunate enough to have mock “chicken wings” at your favorite vegan restaurant, chances are good that it was made with bean curd sheets.
Tofu Knots, like tofu, absorb whatever flavoring and seasoning you add to it. The main difference is the chewy texture. Although it is true that firm or super firm tofu ( for even firmer tofu store in the freezer ) has a good chew to it. Bean Curd Knots take the top prize for good chew and mouth feel. Plus they are fun. 🙂
Aside from the great texture and flavor absorbing capabilities, Tofu Knots, have a pretty great nutritional profile. With only 336 calories per serving ( 1 serving is 1/4 of the package or 3 oz. ) and contains 38 grams of protein, 139 mg calcium, and 1762 mg of potassium. For the complete nutrition break down check out the attached image.
Since the Tofu Knots are dried it is good to soak them in water 30 – 45 minutes before their use. It is natural for some of the knots to become “untied” during this process. Strain them before using with this recipe.
For the recipe itself I broke it up into separate parts to hopefully streamline the cooking process. Of note, the jasmine rice measurement is just a recommendation. Cook the rice as directed on the packaging.
Baby Bella Mushrooms were selected for this recipe but you could substitute white mushrooms, shiitake mushrooms, or your favorite. Also for the video I swore I pressed the record button but alas I did not. Pan to quick shot of sliced mushrooms and … moving forward.
Same story with the bell pepper selection. This recipe isn’t tied to the inclusion of an orange bell pepper. Green, red, yellow, or other color would also work wonderfully.
The sauce for the tofu knots is fairly simple. With the 1/2 cup of water I usually microwave for 30 seconds. This helps the Better than Bouillon, tomato paste, and Sriracha dissolve a little easier.
Everything else should be straightforward. Enjoy! 🙂 If you love this recipe be sure to check out some of our other recipes below:
Ingredients
2 cups Tofu Knots (bean curd knots)
1 cup jasmine rice
Sauce for Tofu Knots
1/2 cup water
1 teaspoon Better than Bouillon
1 tablespoon soy sauce
1 1/2 Tbsp. tomato paste
1 clove garlic, pressed
1 Tbsp. Sriracha
Coconut Curry
2 cups broccoli, florets
1 cup bell pepper, julienne sliced
1 cup mushrooms, sliced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon coriander
1/2 teaspoon ginger
2 teaspoons sugar
1 can (~14 oz.) coconut milk
1/2 cup water
1 Tbsp. soy sauce
2 Tbsp. red curry paste
2 teaspoons lime juice
Optional Toppings
Directions
- Soak the Tofu Knots (bean curd knots) in a bowl of water 30-45 minutes before use.
- Prepare the broccoli, bell pepper, mushrooms, onion, and garlic. Set aside.
- Prepare in a small bowl the cumin, coriander, ginger, and sugar. Set aside.
- Drain the Tofu Knots with a strainer. Prepare the sauce for the Tofu Knots.
- Put a skillet on medium heat and add the sauce and Tofu Knots. Cook until the liquid evaporates. Stirring occasionally so that nothing sticks to the bottom. Once the liquid evaporates add some olive oil and saut̩ for 5 Р10 minutes. Then remove Tofu Knots from the skillet by placing them in a bowl. Set aside.
- Start to cook rice as instructed on packaging.
- Add a tablespoon of olive oil to the skillet and then add the vegetables. Cook for 7 – 10 minutes, covering the skillet and stirring occasionally.
- Add the coconut milk, water, soy sauce, red curry paste, lime juice and spices (step 3). Bring to a simmer. Cook for 5 – 10 minutes.
- Add the Tofu Knots back to the skillet and bring the mixture to a simmer. Cook for 5 minutes.
- To serve add the rice to a bowl and cover with curry. Add optional toppings and enjoy!