Tofu Curry

I’ve been thinking of making something out of the tofu we have in the fridge, a can of coconut milk in the cupboard and a yellow chili from last week’s farmers market. So I stopped by our local natural food shop and perused the international isle.

I came across a Thai red curry paste and decided to make a coconut curry dish using the tofu and brown rice. I make no claims to this being authentically Thai.

Tofu Curry – serves 4

2 T olive oil
1 red bell pepper, diced
1 yellow chile, diced
2 green onions, chopped
3 T fresh ginger, diced
2 T fresh basil, chopped
3 T red curry paste
1 T brown sugar
6 shitake mushrooms, sliced
1 head of baby bok choy, chopped
1 can of coconut milk
1 lb tofu cubed (or I like to cut mine into triangles)
1/3 C olive oil

Heat 2 tablespoons of olive oil in a saucepan on medium heat, add diced peppers and cook for 5 minutes until softened.

Add green onions, ginger, and basil. Allow to cook for another 5 minutes. Stir in curry paste and brown sugar.

Add mushrooms, bok choy and coconut milk. Stir well, cover and simmer on medium low heat 10-15 minutes, stirring occasionally until vegetables are cooked.

Meanwhile, heat 2-3 tablespoons of the olive oil in a large skillet on medium high. Fry tofu in batches, cooking one third at a time, adding more olive oil as needed. Fry each batch 5 each minutes on either side until lightly browned. Drain on paper towels and salt.

Add tofu to the sauce, stirring gently with a wooden spoon. Simmer 5 minutes. Remove from heat and cool 5 minutes before serving over rice.