Tofu Curry In Coconut Milk

Tofu curry is an easy weeknight dish - nutritious, filling and comforting. It was based on the tofu dish that Kou made for dinner. I added the coconut milk, sugar snap peas, and mushrooms to my version. Use the smaller amout of sambar/curry powder for a mild dish; for those who like it spicier, use the larger amount, add one or two hot peppers, and/or offer some Sambal Oelek at the table.

6 servings

Ingredients:

1 block (14-16 oz.) firm Tofu

2 Tbsp fresh ginger, minced finely

1/2 small Red Onion, diced

1/2 Tsp Turmeric

1/4 Tsp Sea Salt

1-3 Tsp Sambar Powder Or Curry Powder

1 Tbsp Soy Sauce

2 tsp Oil

1/2 small Red Onion, diced

4-8 oz. Mushrooms, sliced

1 Red Bell Pepper, diced
1 pinch Each, Turmeric and Salt

1 cup Thick Coconut Milk

1 cup Sugar Snap Peas, ends trimmed and cut diagonally into two pieces

Cornstarch slurry - mix 1 Tbsp cornstarch with 2 Tbsp water

a handful of fresh Cilantro and Green Onions, chopped

A handful of roasted Cashews or Peanuts

Freshly cooked Rice, to serve

Method:

Drain the tofu well.

Combine half the ginger, all of the sambar/curry powder, salt and turmeric in a bowl; stir in the soy sauce and onions. Add tofu and mix gently to coat and let marinate while preparing other ingredients; toss gently once in a while to keep everything well mixed. Let tofu marinate for at least 1 hour or up to overnight.

Heat the oil in a kadai/wok and add the remaining ginger, mushrooms, and onions with a pinch of salt and turmeric; cook until the onions soften and the mushrooms brown a little.

Stir in the tofu and cook covered for about 5 minutes or so folding gently so as not to break up the tofu.

Stir in the bell pepper and coconut milk and simmer gently for about 10 minutes.

Add the snap peas and cook for about 2-3 minutes more.

If the sauce is too thin, stir in the cornstarch slurry and cook until thickened.

Sprinkle with the cilantro and green onions.

Serve hot garnished with the nuts over steaming rice. Enjoy!!