Steps

1. Drain firm tofu (150g) and wrap it in paper towels. Place a heavy object, such as a plate, on top to drain excess water.
   🕒 00:48
2. In a bowl, combine silken tofu (150g), okara powder (40g), psyllium husk (10g), Lakanto (10g), baking powder (3g), olive oil (10g), and water (50ml). Mix well.
   🕒 01:01
3. Once partially combined, use a spatula to knead the mixture until it's smooth and elastic.
   🕒 01:24
4. Transfer the dough to plastic wrap. Shape it into a mound while wrapped, ensuring a smooth and even surface.
   🕒 01:35
5. Lightly oil a frying pan and heat it over medium heat.
   🕒 02:12
6. Place the shaped nan dough into the heated pan and cook until the bottom is golden brown.
   🕒 02:20
7. Flip the nan, cover the pan, and steam for 2 minutes over medium heat.
   🕒 02:33
8. Flip again and continue to steam until the inside is cooked through.
   🕒 02:50
9. The nan is cooked when both sides are golden brown and fragrant, about 30 seconds per side after the steaming.
   🕒 03:06
10. Drizzle with a little olive oil. (Tip: If you are concerned about calories from oil, you can adjust or omit this step).
    🕒 03:13
11. Cook the remaining nan dough in the same manner.
    🕒 03:41
12. Add a little olive oil to the frying pan. Add the drained firm tofu and crumble it with a spatula while stir-frying.
    🕒 04:13
13. Once the tofu's moisture has evaporated and it's crumbly, add curry powder (1/2 tsp), Worcestershire sauce (1 tsp), tomato ketchup (1 tsp), salt and pepper (to taste), and Lakanto (to taste). Stir-fry until well combined.
    🕒 04:31
14. The Tofu Curry Soboro is ready when the seasonings are evenly distributed and the mixture is crumbly.
    🕒 04:52
15. Plate the nan, and top with the Tofu Curry Soboro and your favorite summer vegetables for a colorful presentation.
    🕒 05:11
16. (Tip: The dough will harden as it cools. It's best to enjoy the nan freshly baked. If it has cooled, reheat it in the microwave before serving).
    🕒 08:22