Friday, January 14, 2011

Tofu Curry (Bean Curd)

4 to 6 servings


1 1/2 tablespoons olive oil

1/2 cup finely chopped shallots/ onions
2 tablespoons finely grated peeled ginger
4 garlic cloves, finely chopped
1/4 cup peanut butter (ground fresh roasted peanuts to make butter)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon hot chili paste
1 cup water
2 cups light coconut milk
3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
1 tablespoon (firmly packed) golden brown sugar
1 (200g) packages organic firm tofu, drained, cut into 1-inch cubes
1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots
1 large red bell pepper/ capsicum cut into 3/4-inch pieces 


Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime juice and peel, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

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