Curried Tofu

[Guest guest]

Curried Tofu

 

 

1 block of medium firm tofu (450 gr)

1 large onion

3 garlic cloves

1 1 inch knob of ginger

1 400 ml can coconut milk

1-2 tbls of good Madras curry powder

1 Habanero seeded, stemmed and minced

 

First weight the tofu for about half an hour to remove

excess water, and then cut it into 1 "

squares(approx)and let these sit and dry some more

while you finely chop the onion...use a big onion.

Mince the garlics, and finely chop the ginger, and the

hab(use mittens, or be prepared to face the

consequence) In a wok, quickly stir fry the tofu

pieces,using peanut oil, in batches over high heat,

until it is all a little browned, then set it aside to

get rid of the excess oil and any more moisture. In a

pan or pot, stainless is good, place about 2 tbls of

peanut oil on low heat and dump in the onion, garlic,

ginger, and minced hab. Let this simmer over low to

medium heat, and add the curry powder, and salt to

taste. Cover this and let it go for awhile on LOW...do

not let it burn. The secret to a good curry, either

vegetable or animal, is long slow cooking of the onion

curry mixture. Now you can stir in the reserved tofu,

raise the heat to medium high and add the can of

coconut milk. Do not cover, but let this simmer until

reduced quite a bit...taste for seasoning, add a

little sugar and more salt to taste.

Serve this with Thai rice, or any good long grain

rice.

 

 

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