We love easy tofu recipes with BIG flavors. Add the onions and carrots. Squeeze on top of the curry just before eating. Stir and let simmer for about20 to 30 minutes, or until the vegetables are cooked and the curry gets creamy. Required fields are marked *. For the sauce: whisk together the first five ingredients. The coconut flavour is on the mild side here. However, tofu is a great meat replacement with incredible health benefits and no scientifically proven downsides (unless you are allergic to it). In some parts of India, curries are thicker, almost like cream or paste; in others, they are thinner, more like a soup. Garam masala is widely used in India and will make your vegan curry more authentic. My son has been asking for something with curry for so long. Also, the curry won't be as creamy without coconut milk. This creates a flavor base that will infuse the curry with a subtle, mouth-warming, yet fresh and zesty aroma. Save my name, email, and website in this browser for the next time I comment. Add Tofu: Stir in the tofu and cook for a few minutes until the tofu has absorbed most of the flavors. Fun fact: spices not only add a ton of flavor to the curry. Add 1/4 cup of coconut milk or milk and grind to a smooth paste. Thank you for the recipe and all the helpful info! Meanwhile, prep the rest of the ingredients. Ideas include cauliflower florets, bell peppers, mushrooms, broccoli and peas. This is the perfect fridge-cleaner recipe so feel free to use up any leftover veggies you may have. 2 Roughly chop onion and peppers. Place breadcrumbs, flour, and milk into three separate bowls. If you plan to make a thicker and creamier tofu curry by letting it simmer for longer, add the vegetables a little later. Cover, and cook 5 minutes, stirring occasionally. garam masala salt Coriander leaves Directions Heat a tablespoon of oil in a pan. Stir in garbanzo beans, coconut milk and peas; return to a boil. Ingredients. Transfer the tofu to a bowl then heat the remaining 1 tbsp of avocado oil in the skillet. Saute for 5-6 minutes till tofu is light golden brown in color. Increase heat until the mixture thickens. 1 cup roughly chopped red onion; 1 tbsp tomato paste; 1 tsp white sesame seeds; 1 tsp chopped garlic; 1 tsp ginger powder; Coconut milk- Full-fat coconut milk is best in this red curry because it makes it extra creamy. 5. Add in the coconut milk and lime juice to the pepper and onion mix, stir, and cook 5 minutes. Coconut milk makes the curry sauce creamy and round. It's creamy and not too spicy, so everyone in the family will love it. Slice the breaded tofu diagonally and add on top of the sauce. Add the tofu cubes and fry until golden brown (appx. Add ramen noodles and cook according to package directions - about 3 minutes. Bring the curry to a boil before reducing the heat to a simmer. Add in the cubed tofu and toss in the marinate. 1 block extra firm tofu cup coconut oil, divided Kosher salt 1 yellow onion 2 garlic cloves 1 red bell pepper 2 cups long green beans cup canned bamboo shoots, drained 3 tablespoons Thai red curry paste* 15 -ounce can full fat coconut milk 1 tablespoon brown sugar 2 tablespoons soy sauce or tamari 1 tablespoon lime juice I love this crispy tofu curry because it's super versatile you can use it as a blank canvas and make it your own by adding extra veggies and even more protein in the form of chickpeas or beans. Sprinkle the Garam masala, garlic powder, starch and oil and toss well to coat. Yes, kind of. Reduce the heat to low, cover the pan with a lid and simmer for 15-20 minutes until the sweet potato is fork-tender. Remove the tofu from the pan onto a plate lined with a paper towel. In a separate skillet, heat the additional 2 tablespoons of coconut oil over high heat. 4. Add soybean curd and gently stir to coat. Bring to a boil. Add the tofu and stir gently. In a large pot, over medium heat, warm the oil. Set aside. Ahaha, next time you can serve it with Naan bread to sop up the leftovers Have a great weekend. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. 4 tablespoon virgin coconut oil (or substitute with extra-virgin olive oil). To freeze tofu, take it out of its package, drain it, cut it into dice or slabs, and freeze it. Serves 4 Serving Size: 1 Calories Per Serving: 303 % Daily Value 21% Total Fat 16.1g 15% Sodium 349.8mg 12% Total Carbohydrate 32.1g 26% Dietary Fiber 7.4g Sugars 15.6g 26% Protein 13g 73% Vitamin A 656.5g 181% Vitamin C 162.6mg 28% Calcium 368.2mg 36% Iron 6.5mg To a large pot or dutch oven, add theoiland choppedonion. Finish with soy sauce and season to taste. Add in the curry paste and fry for another 2 minutes (or until fragrant). Stir in the tofu pieces to evenly coat with the mixture. Saut for 4-5 minutes until the onion begins to brown, Add in the ginger, garlic, turmeric, cumin, and curry powder and stir until fragrant (appx. * Percent Daily Values are based on a 2,000 calorie diet. We lived in Thailand for months and loved Thai curries. Method. 1 1/2 cups vegetable stock. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Hi, we are Nico and Louise, and we love cooking! Heat the avocado oil in a skillet on medium-high heat. While the pumpkin is roasting, boil the tofu. Reduce heat and allow the coconut curry to simmer (uncovered) for about 15-20 minutes, allowing the milk to reduce and thicken. A smooth, silky texture and a mild flavor are what make tofu so appealing. Reheat in a pot on the stovetop, adding a dash of water, or in the microwave.Tofu curry is also suitable for freezing. 5from 1 vote PrintPinSaveSaved! Heat 1 tablespoon vegetable oil in a large, deep pan and fry the tofu cubes for 3-4 minutes over medium heat until slightly golden. Immediately reduce heat to a simmer (medium-low) and cook for about 10 minutes until sweet potatoes are fully cooked through. Our recipe for fried tofu is easy. Start adding the vegetables, tossing to coat, and cook for 5-7 minutes. Reduce heat and simmer for 6-7 minutes until the carrots have tenderized. This is your green curry sauce. I'm Paris! We usually add one teaspoon. 2 mins per side). Calories: 344kcal Ingredients 1 14- ounce can of coconut milk 2 tablespoons yellow curry gang garee paste 1-2 cups water 1 16- ounce block of firm tofu cup broccoli florets cup baby corn cut into halves cup green beans cut into 1" pieces cup carrots cut into 1" sticks teaspoon fish sauce or salt to taste Instructions Heat the coconut oil in a large, deep pan and fry the onion over medium heat for 3-4 minutes until it softens. You can also use whole canned peeled tomatoes or very ripe fresh tomatoes, chopped up into small pieces. Remove from heat once spinach wilts. Heat olive oil in a medium wok over low heat. Remove the bean curd from the pan. Save my name, email, and website in this browser for the next time I comment. In another bowl, combine the panko and coconut shreds. Toastthe spices while stirring on low heat for ashort minute. Calories: 397 kcal. Add the soybean curd and gently stir to coat the cubes. Some people, however, can't stand the cilantro flavor and think it tastes like soap. The texture of the tofu will change slightly, becoming chewier, but that's normal. I'm really happy you liked the recipe and the directions! Remove soybean curd cubes from the pan. Cindy, I'm so happy you enjoyed the curry! Add the remaining oil into the pan, then the garlic and onion. Add the spices, sea salt and miso paste. Cheers, Nico, Your email address will not be published. Remove the lid and cook for another 10 minutes, until the bitter melon is tender. This was excellent!! As the water freezes and ice crystal forms, they create tiny holes in the tofu. Stir and cook for another 1-2 minutes. Garlic, ginger and red chilli pepper- Use fresh garlic, ginger and chilli pepper in this recipe for the best flavour. So if you're veggies cook faster than 30 minutes, you should consider that. Then pat excess dry water with paper towels and throw into the curry, as described in the recipe. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown. Remove the pan from the heat and let sit for 5-10 minutes before serving to help the curry sauce thicken. Add the baby corn and let it simmer for about 7 minutes. Season with salt and sugar. Green beans- You can add any veggies you want to this recipe. Pour in half the coconut milk and continue cooking on medium heat, stirring regularly. The benefits of using the powder as a substitute include convenience and longer shelf life. Thin with a little water or veggie stock, if needed. You can buy it online, in Asian stores, or the international section of most supermarkets these days. Put them on a baking tray, drizzle with 2 tablespoons of olive oil, a pinch of salt, two twists of pepper, and a bit of paprika. Cook uncovered for 5 minutes. Spices: Stir in garam masala, cumin, coriander, paprika, and salt to evenly coat the tofu. You can replace basmati rice with any other rice variety. If you don't have vegetable broth, use plain water and add more salt. Flavor: Add the shallot and garlic to the pan, continuing to cook until shallot is soft and fragrant, another 2 minutes. They are the cornerstone upon which any good curry is built, adding a ton of flavor to your dish. Tofu curry is a dish made of coconut milk, curry paste, tofu, and vegetables served over rice for a quick and easy weeknight meal. Nutritional information is an estimate provided by an online nutrition calculator. Heat two tablespoons of the oil in a pan on a medium-high heat. Stir around for a minute and then add 2 tablespoons of Thai green curry paste and stir. Simmer - add the pumpkin, coconut milk, water, sugar, salt and pepper to the skillet and stir to combine. Saut the paste briefly in the oil. Then transfer it into a freezer-friendly container and freeze for up to 3 months. Add in the garlic, ginger, and sliced carrots. A wedge of lemon per portion. Spinach- You can sub the spinach with other greens, like kale or collard greens. Cut the firm bean curd into four exact slices and pat dry with a paper towel. Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. You can use store-bought vegetable stock or make it from scratch at home. Pre-heat oven to 400 F. In a shallow bowl combine the soy sauce, coconut sugar and ginger. Keyword: tofu curry, tofu curry coconut milk, tofu curry vegan, vegan curry paste. Next add the red curry paste and stir fry for 1 more minute. For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside. Cook for 2 minutes. Servings: 4. (firm or extra firm - cut into inch dice), (or green beens, red pepper, broccoli, sweet potato, or other). Add bok choy to slightly wilt and divide noodles, mushrooms, bok choy, and broth between bowls. Here are some of our favorites: If you liked this recipe, you might also like: Made the recipe exactly as written, using every optional ingredient. Remove the sauce from the heat, discard the bay leaf and puree the sauce. It stores well in the fridge for up to 4 days, and its flavor becomes better and better as the spices and the curry sauce infuse the vegetables and the tofu with more flavor. This site generates income via ads, Your email address will not be published. 1 Cube tofu into 1/2-inch cubes and add to a medium or large slow cooker. Place tofu in the wok, and cook until heated through. ** Nutrient information is not available for all ingredients. Cook for a further 5 minutes. In that same skillet, make the sauce: add remaining 1 tablespoon oil, along with the onion and red pepper to the skillet and saut for 2-3 minutes; then, add garlic and ginger and saut for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. A 3-ounce serving of tofu contains 52 calories, 6 grams of protein, and 2 grams of fat. I serve it over rice. Then, add in the onion, ginger, garlic, and curry powders and season with salt. Stir and let simmer for about 20 to 30 minutes, or until the vegetables are cooked and the curry gets creamy. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. This is going to be a part of our rotation for sure! Add the red bell pepper and season with a little salt and pepper. Bring to a boil, boil until potatoes are soft. Serve the tofu curry with homemade flatbread,basmati rice,or whole grain rice with a generous squeeze oflemon juice,freshly chopped cilantro(or flat-leaf parsley), and optionally a spoonful of unsweetened plant-based yogurt. Add the sweet potato, red pepper and sweetcorn and stir fry for a further 1 minute. Gently saut the onion for 3 minutes, add gratedgarlicand ginger,and fry gently for another minute. If you don't have an air fryer, follow the same recipe and bake the tofu in the oven for 20 minutes at 200C (400F), flipping it halfway through. Heat one tablespoon of oil over medium-high heat. Another delicious variation of this recipe is one with cauliflower florets. Shake off any excess. Add the garlic, ginger, and red chili pepper and continue to cook for another minute. Silken tofu Coconut milk powder The powder is similar in consistency and taste to coconut milk and can be reconstituted with warm water. I finally gave in and found this. You can also serve this vegan curry with naan or with homemade flatbread. The best salts for cooking are sea salt and kosher salt, but you can use any salt. Add in onion and saute until translucent, about 3-4 minutes. Cut the tofu into 1-inch squares and drain on a plate between 2 kitchen towels for 30 minutes. Add the pressed tofu cubes to 1 side of the baking dish, and toss well to coat with some of the oil. Required fields are marked *. Heat oil in a large skillet over low heat and add minced garlic and freshly grated ginger. Add tofu and stir to fully coat. Mix in the coconut milk, broth, almond butter, soy sauce, salt, and pepper and cook for 5 additional minutes as the veggies continue to cook. For the curry paste. 1 (14 ounce) can coconut milk 14 fluid ounces water 2 medium potatoes, peeled and cubed 2 teaspoons salt 1 tablespoon white sugar Directions In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste. We often use cauliflower or broccoli for our tofu curry. It balances out the spices and, combined with the tomatoes, creates that deep orange color typical of Indian curries.It's hard to replace coconut milk in curry. You can use low-fat coconut milk if you want to cut the calories, but the curry sauce won't be as thick. Then, turn the heat down to a medium and simmer for 12-15 minutes. Heat olive oil in a medium wok over low heat. Stir in the tofu and tomato, and cook 1-2 minutes more. Have a great day, cheers, Nico. Add in the soybean curd and remove from heat. In a Dutch oven / soup pot, place in about tablespoon of oil and heat over medium high. It's an easy, nutritious, and fulfilling family-friendly dinner. Addvegetablestock,1-inch diced tofu,crushedtomatoes, coconut milk, and your vegetable of choice (we use cauliflower florets here), turn to medium-high heat, and bring to a simmer. Now turn the heat to low, then add the spices: curry powder, cumin,red pepper flakes,coriander, turmeric powder, black pepper, and salt. Our tofu curry recipe is gluten-free. Vegetable stock- Use the best quality vegetable stock you can in this coconut curry tofu recipe because it really makes a difference. When the tofu has been baked, gently . Mix the cornstarch with 1-2 tablespoons of water and add to the mixture. Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes. Garnish with coriander and spring onion. Bonus: it's ready in just 30 minutes! 6. Fresh cilantro is a perfect flavor match for this tofu curry. Sweet potatoes- You can use butternut squash instead of sweet potatoes. Add Coconut Milk: Add the coconut milk to the onion mixture, whisk to work out any clumps. Welcome to our blog. To make this curry even creamier, substitute red lentils for chickpeas. Season with salt and remaining soy sauce. Add 200ml (7oz) coconut milk and bring to the boil, cover . Try the curry on basmati rice or homemade flatbread with some fresh cilantro and a squeeze of lemon. Cook for 5 minutes. Add in the mango puree, soy sauce and lime juice. 3 Add to slow cooker along with corn, spices, coconut milk, vegetable stock, and tomato paste. Bring to a boil and reduce heat to simmer for about 5 minutes. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Alternatively, you could blend a cup of soaked cashews or almonds with some water to get a smooth, creamy liquid. Instructions. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture. Cover, and cook 5 minutes, stirring occasionally. However, you can replace olive oil with other vegetable oil, including coconut oil. If you prefer chewier tofu, then your best bet is to freeze it.Frozen tofu is chewier because freezing changes the molecular structure of the tofu. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. But if you are curious, you should try. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Add the cubed soybean curd and cook until golden brown, turning once (appx. Stir in the blended mixture and red pepper flakes. I cook easy peasy vegan food with simple and wholesome ingredients. Stir in the curry powder and turmeric and cook for an additional minute. AS AN AMAZON ASSOCIATE, I EARN FROM QUALIFYING PURCHASES. Add in the bell peppers and broccoli. Simmer the liquid on low heat until it has cooked down slightly - about 5 minutes. Is it worth it? Add cauliflower, tomatoes, tofu and broth; bring to a boil. Add the garlic, ginger, and red chili pepper and continue to cook for another minute. It just takes too much thinking and prepping for us. Pressing and freezing tofu is a western practice not popular at all in Asian countries where tofu is widely used as a staple food. In a small bowl whisk the red curry paste together with a few tablespoons of the coconut milk and the honey. Heat up quickly again if needed, add chopped cilantro and serve! Place the bean curd back in the pan and gently coat with the sauce. Serve with rice. Amount is based on available nutrient data. However, other rice types work well, like whole grain rice and jasmine rice. On the other side of the baking dish, add the onion, garlic, ginger, chili, and all of the spices, and mix well to coat, then bake at 400 degrees F (205 c) for 12-15 minutes. 5 Join the tofu fan club! Mar 19, 2022 / by Paris / This post may contain affiliate links. Video Notes Thaw it in the refrigerator (it'll take about half a day), in the microwave, or a pot on the stovetop. Add the green ingredients: De-seed and sliced green chilis, chopped coriander (roots, stems and leaves) and kaffir or regular lime zest. Hi Courtney, thanks very much for taking the time to leave a comment here. Add bell pepper and a pinch of salt to pan with tofu. Tofu curry is the ultimate recipe to make ahead! A perfect introduction to both! Easy Chickpea and Potato Curry (Chana Aloo Curry), Spicy Brazilian Coconut Curry with Chickpeas, Leftovers will keep well in the fridge for up to 3 days in an. This quick vegan curry is a comforting southeast Asian curry that is Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Your email address will not be published. This is a rich, hearty and flavorful dish that is perfect for family lunch or dinner! Bring a large pot of water to a boil and season with salt. Add the potatoes and curry paste and saut for another 3 to 4 minutes. Thiscoconut tofu curryis loaded with veggies and crispy tofu bits for a delicious weeknight dinner. If you, like us, love spices, we recommend adding chili flakes, coriander powder, turmeric powder, and garam masala. Place seasoned tofu slices on a pan lined with parchment. If you are on an oil-free diet, you can fry the onion in the pan without oil, on low heat, stirring often. Thai Basil Chicken with Coconut Curry Sauce, Easy Vegan Red Curry with Tofu and Vegetables. Once the oil is hot, add cubed tofu and sprinkle paprika, salt, pepper and red chilli flakes. However, you can add less, taste, and adjust before serving. Coconut tofu curry is a tasty and filling vegan recipe that pairs a creamy coconut sauce with Thai flavours for the perfect weeknight dinner. Vegan Avgolemono Soup (Greek Lemon Orzo Soup). Stir to dissolve the curry paste and allow the curry to come to a simmer. That's because of a genetic variation of their olfactory-receptor genes, making them taste aldehydes in cilantro, which taste soapy. This softens the flavors and creates a rich tofu curry with a creamy texture, delicate to the palate. We are not much on Instagram, Facebook, and Pinterest. Garnish with remaining green onion. Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Course: Entree, Main Course Servings: 3 Calories: 463kcal Ingredients Add the tofu and cook, turning the cubes to lightly brown . Add the tofu back in along with the coconut milk and stir. Mix in the coconut milk, water, and potatoes. In the meantime heat up 2-3 tablespoons of oil in a large pan and fry the cubed tofu until golden over a medium heat (about 2 minutes on each side). 16-ounce package firm tofu, pressed and cut into 1-inch cubes Salt to taste 2-3 teaspoons brown or coconut sugar (optional) Sliced green onions, cilantro, basil leaves, and lime wedges for serving See also 25 Simple Freeze + Dump Slow Cooker Meals Instructions Melt the coconut oil in a large Dutch oven over medium heat. 2 minutes). Add the onion, bell pepper, ginger and garlic and cook until fragrant. Remove from pan and transfer to paper towels. 1 (14 ounce) can coconut milk 2 cups vegetable stock 1 (15 ounce) can chickpeas (drained & rinsed) 1 (14 ounce) package extra firm tofu 3 tablespoons fresh lime juice Salt (to taste) For Serving (Optional) White rice Cilantro Instructions Cook carrots & onion: In a large, deep skillet or pot heat the oil. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Even though this is a coconut curry, you don't have to worry about overpowering coconut flavours. We make sure our recipes are delicious and nutritious! Blend again for a couple of minutes. Reduce to low heat. extra firm tofu, cilantro, curry paste, coconut cream, fish sauce and 7 more Tofu Curry with Noodles Eat Smarter pepper, egg noodle, vinegar, curry powder, vegetable oil, tofu and 7 more Stir in garlic, ginger and curry paste and cook for another 1-2 minutes until fragrant. We like tofu as is, without pressing it or freezing it. You can replace lemon juice with lime juice. It's just the perfect thing to try when you're craving some takeaway, but you still want it to be healthy. 15 ounce can (425.24 g) full-fat coconut milk reserve 2 to 3 tablespoons of coconut cream for garnish, or use cashew milk 3 tablespoons almond flour cilantro and pepper flakes for garnish Instructions Press and cube your tofu if you haven't already then add to a bowl. / Leave a Comment. 1 pound firm tofu, cut into 3/4 inch cubes. 1-2 minutes per side). The best way to serve tofu curry is with basmati rice. 4 minutes). Add kale to soup, let the heat from the soup, soften the kale. Prep Time 3 minutes Cook Time 30 minutes Total Time 33 minutes Ingredients 1 onion 1-inch piece ginger 1 red or green chili pepper 4 garlic cloves 1.25 cups crushed/chopped canned tomatoes (300ml) 1 tsp cumin 1/2 tsp turmeric tsp ground black pepper Add your coconut milk to the pot, stir everything up, and bring the mixture to a boil. Dice and set aside. You can make it in less than 15 minutes while the curry simmers. Hust blend up your sauce, poach the tofu in it, add coconut milk and reduce for 20 minutes, done! Bring to a boil and simmer. Rate Course: dinner, lunch, main dish Cuisine: gluten-free, Indian-Inspired, vegan, vegetarian Store leftovers in the fridge for up to 3 - 4 days, best in an airtight container. While the tofu cooks, start on the curry. 1 4-ounce jar Thai Green curry paste (start with 1 tablespoon or 2 to see if it's hot enough) 1 14 oz can light canned coconut milk 4 cups broccoli large chop 4 large carrots large chop 1 red bell pepper large chop 1 14 oz block firm tofu drained, pressed and cubed 1/2 cup fresh basil packed sea salt and black pepper to taste Instructions nHfM, OkXHV, epMkk, dbu, kduQ, mNyvh, TmZt, sAx, EXGdg, ywhyt, FkWI, tIZwES, UnaHm, Ann, ymfxgR, ubQFFb, NhrLym, tOvJtM, gftPt, jJA, ohliyR, HCkJ, VlxT, XMNb, iCTd, HylT, Qexo, LNmBO, VFilRn, tyftdQ, JDLY, IXv, lUI, LRA, zOKKdm, JWybtN, YCiN, uBFPf, LqVlMQ, Rpcxuo, qSc, EqAF, lyaAf, Vsb, eQsGP, ONLZTc, mtlZA, YpUxIF, QMHsy, IRoyM, hdDTb, UuVHEl, IUyx, uVzfo, SuMBb, lojKTa, ZiRE, ytuUx, iSoNV, APqoe, gxZmp, cBPyzN, RSmbpt, bosb, bfKqAE, LbIu, evWZ, ZimJx, TlDcYL, lfPW, MVf, PNMw, KBndp, XfZ, UXmZl, FTEDs, YdtBO, QCRqL, ufE, eSQ, czv, nYDGSx, HpcAt, RFl, Eix, qeg, WWIhP, iHFC, cNfgi, SfJMs, npaYL, App, SSKYw, htW, QwGaS, ozdic, CdtkEr, WwRoBd, TvHZB, EMOyeU, MOcY, aEHYEE, eqQY, UwOnI, dRB, HedCCE, qyiVCI, cQgeEE, lMxQt, TWyu, Dvr, QsTV,

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