Tofu Curry

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Tofu Curry

 

 

 

 

 

1 block of medium firm tofu (at least 1 lb)

1 medium 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

1-2 tbls of fish soy...nam pla

1 tbls madras curry powder

1 jalapeno chile, seeded and chopped fine

1 habanero or scotch bonnet chile, seeded and chopped

fine

1 tbls of 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.

 

 

 

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