Instructions

• Pat tofu dry and cut into ½ in (1.25 cm) thick slices. In shallow bowl, mix cornstarch, ½ teaspoon salt, and ½ teaspoon pepper. Lightly coat each tofu slice in mixture, shaking off any excess.
• Heat oil in nonstick pan over medium heat. Fry tofu for 3 to 4 minutes per side until golden and crispy. Transfer to paper towel-lined plate.
• In small saucepan, simmer cubed potatoes and carrots in boiling water for 10 to 12 minutes, until tender. Drain and add potatoes to curry sauce. Heat through gently for 5 minutes, stirring occasionally.
• Serve curry topped with crispy tofu slices. Serving suggestions include rice, sliced green onions, and sesame seeds (optional).