A few months ago, we decided to implement Meatless Mondays at our place. We already had a good variety of Latin American recipes from which to pick that were vegetarian but after a couple of months, we’d pretty thoroughly exhausted them and wanted to try something new. I really enjoy coconut curry but hadn’t tried many – okay, any – recipes with tofu. J came across this recipe and made it with much success. The original recipe did not call for the soy sauce, but I would certainly recommend you use it.
1 16oz carton of firm tofu, packed in water
1 tb vegetable oil
1 yellow onion, thinly sliced
3 garlic cloves, finely chopped
1 tb ginger, finely chopped
1 15oz can coconut milk
1 ts Thai curry paste (or to taste)
1 ts soy sauce
1 ts hot sauce, optional
1/2 ts salt
3 tb cilantro stems, chopped + leaves for garnish
1 c frozen peas
Juice of 1 lime
4 c cooked rice
2 tb roasted peanuts or cashews, optional
1. Drain tofu and set on a cutting board while you assemble the rest of the ingredients.
2. Heat the oil in a sauté pan. Add onion, cooking over medium-low heat, stirring occasionally, until translucent, 3-4 minutes. Stir in garlic and ginger; add coconut milk, curry paste, salt, soy sauce and cilantro stems. Simmer gently. (If you’re using the hot sauce, add it here.)
3. Cut tofu into cubes or triangles. Add to sauce, raising heat to medium. Cook until heated through, approximately 5 minutes. Add peas and cook for a few minutes until hot. Season with lime juice.
4. Serve tofu and sauce over rice and garnish with roasted nuts and reserved cilantro leaves.