I made tofu curry tonight. The major difference was that I made it when I was cooking for my kids, just because I had that taste desire! It was not, alas, a big hit. I hadn’t expected it would be a hit, but I thought they might tolerate it. I mean, what’s not to like? Coconut milk, red peppers, tofu, spinach, baby corn, and bamboo shoots. I loaded it with the vegetables of their choosing! Ah well. Mainly, it seemed too spicy to them, although I used the red curry paste, supposedly milder than green, and only used half of my normal. I loved it though!
Given that it’s January, my basil is long dead. Rather than paying for a bunch of fresh that would go bad in a few days I decided to try the “basil in a tube.” I’ve used the ginger before with good results. And I was happy with the basil flavor here, although probably could have used more.
Tofu Coconut Curry
- 1 carton of tofu, cubed
- 2-3 Tbs of oil
- 1 can unsweetened coconut milk
- 1 tsp green curry paste
- 2 Tbs fish sauce
- 1/3 cup broth something mild: chicken, turkey, vegetable
- 2 Tbs brown sugar
- 1/4 cup fresh sliced basil or 3 Tbs or so from the tube
- 1 can bamboo shoots
- 1 can baby corn
- 1 handful of fresh spinach, sliced thinly
- 1 small red pepper, sliced thinly
- Heat the oil and fry the tofu up until lightly browned on all sides. Remove from the pan. Alternately, you could use chicken or beef here and just simmer it until done at the later point where I add the tofu back.
- Heat the coconut milk and curry paste and simmer a few minutes. Add everything else and bring to a simmer, stirring to mix everything up. Cover and cook 15 minutes or so. If you're using raw meat, it should be cooked through at that point.
Serve over steamed rice.