Bare-Bones Tofu Curry
by:
Everyone has a standby fast dish, and this is mine. Although minimal, it does accept all kinds of vegetables from green beans to bok choy, tomatoes to winter squash. Steam or stir-fry your chosen vegetable, then add it to the curry at the end. Serve this curry over rice or rice noodles. For wine, an Alsatian or Oregon Pinot Gris offers lovely fruit with balanced cool-climate acidity.
ingredients
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serves: 2-3
2 teaspoons roasted or plain peanut oil
1 carton firm tofu packed in water (drained and cubed)
sea salt and freshly ground pepper
2 large shallots, sliced
1 can coconut milk, light or regular
1-2 teaspoons Thai red curry paste
drops (a few) soy sauce, preferably mushroom soy
1 tablespoon slivered basil, Thai if possible
1 tablespoon slivered mint leaves (plus 2 or 3 sprigs for garnish)
Servings Per Recipe: 2
Amount per Serving
Calories: 705
- Total Fat: 64.1 g
- Saturated Fat: 43.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 52.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.2 g
- Sugars: 0 g
- Protein: 30.3 g
preparation
1. Heat a wide nonstick skillet. Film it with a little of the oil and add the tofu. Cook without moving while it gives up its moisture, then, after several minutes, carefully turn it so that it cooks on all sides until pale golden, but still tender. Season with salt and slide it onto a plate.
2. Return the pan to the heat and add the remaining oil. Saute the shallots until softened and lightly colored, after several minutes. Add the coconut milk to the pan and whisk in the curry paste. Return the tofu to the pan and simmer to heat through. Taste for salt and season with pepper, adding soy for depth, or curry paste for additional heat.
3. Add the basil and mint and any vegetables you are including. Serve spooned over rice, garnished with the sprigs of mint leaves.
1
comments
Mommy_loves_to_cook
May 8, 2012