Thai Curry Tofu

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Thai Curry Tofu

 

1 tablespoon canola oil

1 (12 ounce) package extra-firm tofu,

drained and cubed

1 tablespoon seasoned salt, or to taste

1 tablespoon butter or margarine

1 small onion, chopped

3 cloves garlic, minced

1 (10 ounce) can coconut milk

1 tablespoon curry powder

1/2 teaspoon salt

 

1/4 cup chopped fresh cilantro

 

 

Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with

seasoned salt and fry until golden on all sides, stirring occasionally, about 15

minutes. Remove to paper towels, and set aside.

 

 

Melt butter or margarine in the same skillet over medium heat. Add the onion and

garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt,

and cilantro. Return the tofu to the skillet. Simmer over low heat for 15

minutes, stirring occasionally.

 

Serve over Basmati Rice

 

Optional - add some steamed veggies over the rice and then ladle the Thai Curry

Tofu over it all. Sprinkle with fresh cilantro, slivered almonds or chow mein

noodles