Tofu Curry

More coconut curries…. This time we used a firm tofu rather than any meat. Sauteed some onion and garlic in oil, then added a tablespoon of red curry paste and stirred it around. I put some of the tofu in at this point to fry it a bit. I think next time I’ll fry the tofu first, so I don’t have to worry about the garlic and onion getting overdone.

Added the coconut milk and simmered a few minutes, then added a can of bamboo shoots, some frozen peas, some frozen chopped red pepper, the rest of the tofu, some chopped basil from the garden, 2 spoonfuls of brown sugar, about a tablespoon of fish sauce…and I think that was it.

I neglected to take a picture but it was wonderful!

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  1. […] earlier tofu curry was good but it lost something as leftovers, as the tofu had no firm definition. I made it again […]

  2. […] The original recipe called for simmering the tofu for 10 minutes. I thought it would be better fried a bit until lightly browned, like I do when I make tofu curry. […]

  3. […] earlier tofu curry was good but it lost something as leftovers, as the tofu had no firm definition. I made it again […]

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