This is a nice and easy recipe from my mom that’s really yummy. What I like about it is that you can really add whatever you have into it — I usually use red peppers and mushrooms, but if you want to add whatever’s fresh at the farmer’s market, say zucchini or eggplant or those little baby corn on the cob things (you know, the ones Tom Hanks nibbles typewriter-style in Big), have at it. It’s flexible. We like that.
NOTES:
This recipe calls for your basic curry powder, but if you want to do a Thai version, substitute about 1-2 tablespoons of a Thai curry paste in place of the powder and garlic. If you want to make it spicier, just whisk in more after you’ve added the coconut milk. And use some basil leaves instead of cilantro.
Suffice to say, you’ve got options. Always a good thing.
Tofu Curry
1 block firm or extra firm tofu
2 tablespoons canola oil
1 onion, diced
1/2 red pepper, chopped
2 cloves garlic, minced
A generous handful (about 6-8) mushrooms, sliced (I used cremini, but whatever you have)
1 tablespoon curry powder
1/2 cup nuts, chopped (preferably cashews)
1 13.5 oz/400 mL can light coconut milk
2 tablespoons soy sauce
Cayenne pepper to taste
1 tablespoon cilantro, roughly chopped
Press the tofu between several layers of paper towel and place a few heavy cans or pot on top (definitely don’t use a Brita pitcher that you’ve just recently filled with water. That would be really unwise. Especially if it tips over and spills a gallon of water everywhere. Just FYI).
Cut the tofu into 3/4″ cubes and brown in a sauté pan on medium heat (or in the oven at 350ºF/180ºC). Heat oil over medium heat and cook the onions until browned, about 8 minutes. Add the peppers and garlic and cook for a couple minutes. Stir in the curry powder, followed by the nuts and cook for another minute. Add coconut milk, bring to a boil, and reduce heat to medium. Add tofu and cook for another few minutes. Stir in the soy sauce and cayenne. Taste for seasoning.
Serve with brown rice and garnish with the cilantro.