This is one of my favorite tofu dishes. Golden tofu in a creamy curry coconut sauce enriched with green bell peppers and roasted peanuts. I never tire of this dish, and whenever I’m craving it, I usually have all the ingredients on hand. There’s always coconut milk in my pantry, and tofu in the refrigerator, the only thing that I might need to get is the bell pepper. I think that even persons not too fond of tofu will find this plate delightful. The recipe is inspired from the Vegetarian Cooking for Everyone
The dish is so easy to prepare that after the first time you won’t need to follow the recipe anymore. It takes about 20 minutes to make. I like to serve it with steamed white parfume Thai or basmati rice but any long grain rice is also fine.
Tofu with curry coconut sauce
I dedicate this recipe to Steve and Evie, who are not so fond of tofu. Maybe they’ll change their mind with this recipe.
Ingredients:
12 oz. Chinese style firm tofu
2 Tbsp. extra virgin olive oil
1 small white onion chopped, 1 cup
1 small green or red bell pepper cubed, 1 cup
1 small garlic clove
1-1/2 tsp. hot curry powder
3/4 scant cup unsweetened coconut milk
3 Tbsp. roasted peanuts, 12 whole peanuts (I like them to open them in half) or peeled almonds*
1/2 tsp. sea salt to taste
Yields: 4 persons
Preparation:
Cut the tofu in cubes. Heat up 1 Tablespoon oil in the skillet then add the tofu. Cook it for 10 minutes until golden. Remove the tofu and set aside.
Add 1 Tablespoon oil to the skillet and when warm add the onion, garlic, bell pepper, the curry powder and cook for 5 minutes. Add the coconut milk, mix well and cook for 5 more minutes. Add the tofu, the peanuts or almonds and salt. Combine well and serve accompanied by steamed rice.
Notes:
* If you choose almonds instead of peanuts, toast them in a non stick pan for 5-10 minutes at medium temperature until golden brown.
