Recipe: Tofu Curry
Yield: 1 Servings
1 Block of medium firm tofu; -- (at least 1 lb) 1 md Onion; chopped fine or -- sliced 3 Cloves garlic chopped 1 Knob of ginger; about 1"X -- 1", peeled and chopped -- fine 1 14oz can coconut milk 1 tb Fish soy...nam pla; up to 2 1 tb Madras curry powder 1 Jalapeno chile; seeded and -- chopped fine 1 Habanero or scotch bonnet -- chile; seeded and chopped -- fine 1 tb Peanut or olive oil
Press water from block of tofu, by wrapping in paper towel and weighting(Iuse a brick) for at least half an hour or longer, drier is better...cut into inch cubes and deep fry in about quarter cup of peanut oil, until slightly browned, remove as you do them and drain on paper towel. Set the tofu aside while you prepare the curry. Take a skillet at least 10" and put on medium heat, add onion, garlic, ginger and the peppers to the one tbls of peanut oil...cover and cook on LOW heat until onion is soft...sprinkle with the curry powder and cook another five minutes, add fish sauce, and half of the can of coconut milk, simmer for another 5 - 10 minutes, add drained tofu and the rest of the coconut milk...taste for seasoning, add sugar, about 1 teaspoon or more to taste, and you may need to thicken the sauce if it is too thin...do this with a little cornstarch and water mix...I have been doing this one for so long I just a*d to the consistency that I want to have...a very nice curry, serve with chopped cilantro and sprinkle with more dessicated coconut. Cheers, Doug in BC
Posted to CHILE-HEADS DIGEST by Doug Irvine <firstname.lastname@example.org> on Apr 27, 1998
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