Coconut Curry with Crispy Tofu

Nicely textured, flavorful tofu and a creamy and rich curry sauce over rice could well become a dinner favorite, or an easy way to impress guests with a delicious and visually appealing meal.

Recipe from Sobremesa.

-1 block tofu
-1 tablespoon vegetable oil
-salt and pepper
-1 teaspoon honey
-1/8 cup soy sauce
-1 teaspoon vegetable oil
-1 teaspoon minced garlic
-1/2 teaspoon onion powder
-1/2 teaspoon ginger powder
-1 jalapeno, cored and minced
-1 tablespoon curry powder
-1/2 pound carrots
-1/2 pound Yukon gold potatoes
-15 ounces coconut milk
-28 ounces diced, fire roasted tomatoes

Cube the tofu, then toss lightly in oil, salt and pepper. Bake on a sheet lined with parchment paper at 400 degrees for 20 minutes. In a bowl, combine honey and soy sauce. Toss the baked tofu in the sauce, then put it back in the oven for another 10 minutes.

Heat a little bit of oil in a large saute pan with a few inches of height over medium heat. Add the garlic, onion powder, ginger powder, and jalapeno to the pan and cook for a few minutes. Toss in the curry powder to toast for a minute, then add the carrots and potatoes and stir. Pour the coconut milk and the fire roasted tomatoes, with a little more salt and pepper, into the pan and bring to a strong simmer. Let the vegetables simmer for about twenty minutes.

Serve tofu and curry over rice with your choice of chopped peanuts or scallions.

We loved this dish, and it made plenty for us to have dinner as well as lunch without rice later on in the week.


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