Thai Tofu and Vegetable Curry
Prep Time
Chop 3-4 veggies and cube the tofu takes 5 - 10 minutes
Prep Notes
Make organic brown rice or buckwheat noodles or some other whole grain noodle also works.
Ingredients
- 1 can of whole coconut milk
- 3 veggies of your choice: 1 or 2 cups of mushrooms, 2 tomatoes tomatoes or 1 medium zucchini or 1 yellow onion
- Two tablespoons curry paste: green, red or yellow
- Big spoon full of chunky peanut butter
- a good fistful of cilantro chopped
- Spices:
- 1 teaspoon cumin and/or black cumin seeds
- 1 tablespoon Indian or any curry powder
- 2 cloves garlic minced
- 1 teaspoon cayenne pepper
- 1 teaspoon cinnamon
- salt and pepper to taste
7. 1/2 squeezed Lime or to taste
8. Optional: mix a thickener in the emptied can of coconut milk with 1/2ish can of water. Do not overdo the thickener. Some people don't like to use thickener at all.
Taste test and add more or less of any of the above.
Directions
- To bake the tofu: preheat over to 375 degrees.
- Chop the tofu into bite-sized cubes
- Lay them in a 9 x 13" pan not touching
- Put in a mixture of 1 cup soy sauce and 1 tablespoon rice wine vinegar and drizzle over the top until the cubes are half way drowned.
- Optional if trying to avoid sugar, skip this step: sprinkle sugar on top of tofu
- Put in oven and set the timer for 25 minutes.
No need to flip tofu.
Use a wok and use the WFPB no oil with water or start with sweating the onions. Saute one vegetable at a time: saute onions, then mushrooms, then zucchini or tomatoes last. When all the veggies are done without being overcooked, then throw in the coconut milk after shaking well. Heat on low. Squeeze in the lime, the PB, the curry paste etc. one by one, until all ingredients have been added and stir it all up.
When the tofu is done, use a tongs, bring the pan to the wok and tong each piece of tofu out and put into the curry.
Put in the chopped cilantro and add the thickener which has been sitting on medium low heat turned up right before adding and pour around the edge of the wok. Stir, stir, stir well.
Pour curry over the rice.
Bon appetit!
The first time you make this, it may seem complicated but with experience you can begin to vary the vegetables and play with the recipe. For instance, try adding one cup of frozen peas, carrots instead of mushrooms, chickpeas instead of tofu and add spinach as a last step to get your greens. If you can find kaffir thai leaves, try them for an extra lime taste.
Credit
Ellery Hamann