2 medium kohlrabis, peeled and cut into ½ inch pieces
1 tablespoon garam masala
20 oz extra-firm tofu, pressed and cut into ½ inch pieces
Kosher salt and pepper to taste
Instructions
In a medium sized pot, heat 1 tablespoon sesame oil. Add rice and stir to coat. Add 4 cups water and a pinch of salt, bring to a boil, then cover and simmer until rice is fluffy.
Meanwhile, in a large wok, heat 1 tablespoon sesame oil. Add ginger, garlic, dried red chilies and cook until fragrant, about 4 minutes. Stir in rice wine vinegar, water, soy sauce, mustard, and tomatoes. Cook until tomatoes have softened and sauce starts to thicken.
Add corn and kohlrabi and cook for an additional 10-15 minutes, until kohlrabi has softened. Stir in garam masala and remove from heat.
In a large non-stick pan, heat remaining tablespoon of sesame oil. Add tofu and cook until nicely browned, then flip and cook on remaining side. Add tofu to wok with vegetables and stir to combine.
Serve curry over rice.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2014/08/25/corn-kohlrabi-tofu-curry/