Tuesday, June 22, 2010

Tofu Carrot Coconut Curry

This really is, "curry in a hurry." If you fry the tofu ahead, the entire thing can be tossed together in ten minutes.

For the curry:

1 block extra firm tofu, pressed dry, cut into cubes and fried in a lightly greased pan until golden.
2 tablespoons cooking oil
1 large green pepper, chopped
1 clove garlic, chopped
2 tablespoons fresh ginger, chopped
5-6 carrots, thinly sliced on the diagonal
3 tablespoons lime juice
1 1/2 tablespoons soy sauce
a generous squirt of hot red chili sauce
a tin of coconut milk

Heat the oil in a large pot. Add the pepper, garlic, ginger, and carrots. Cook over medium/high heat until softened-about 5 minutes. Add the cooked tofu, lime juice, soy sauce, chili sauce and coconut milk. Simmer gently until it thickens-about five minutes. Serve over coconut rice (see below)

Coconut/Spice Rice:

1 cup jasmine rice, rinsed well and drained
1 3/4 cup water
1/4 cup raisins
2 whole cloves
1/2 cinnamon stick
1/4 cup flaked coconut

Boil the water, add the rice and everything else. Cover, reduce heat to simmer and cook fifteen minutes. Remove from heat, let stand 5 minutes. Fluff with fork.

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