Sunday, November 8, 2015

Thai Tofu Curry

Hi there. Miss me? 

I’m sorry. A lot has happened in the last few months. I started a new job in August (there’s so much to learn); my dog became sick and I had to put her to sleep; I came down with a case of digestive un-wellness that was the worst I have experienced to date; and in between all that I had family visiting for 5 weeks. 

I hope you was the last thing on my mind.

But I have been feeling better this week and I’ve regained a bit of my appetite. For weeks though I was eating minuscule portions and sometimes nothing at all. Sometimes just some bone broth or fresh pressed juice. But when I was ready for some food again, I craved something NOT bland for a change, something with some flavor, but that wouldn’t send me over the edge back into un-wellness. I was thinking Thai.

Thai food is some of my favorite stuff. In my opinion, their flavor combinations and the way they use different spices, herbs and coconut milk are heavenly. 

So while I was perusing my cookbooks I came across this recipe and modified it a bit. I didn’t use the whole berries and seeds when it came to the spices. I was too lazy for that. Plus, I have them ground, so why be wasteful? But if you don’t have them and want an even more extraordinary flavor, I do suggest you get the whole spice and first toast them in a pan, and then grind them yourself. You will not be disappointed.

Make sure to fry the tofu. Getting a bit of a brown crust on at least 2 sides gives it a little more texture but you don’t have to do this if you prefer it softer.

What I really like about this dish is the green paste. It should look like the photo on the left. It has a little tang from the citrus and cilantro and  just a tad heat from the jalapeño and together they make otherwise super-boring tofu a little less boring. And if you don't care for tofu, you could easily serve this sauce over chicken or shrimp. This paste is worth making! In fact, I was licking the food processor bowl with my fingers, so as not to waste a single drop.

We started our meal off with a Carrot and Coriander Soup. That was a good soup. I’ll post that recipe soon. But in the meantime, do try this dish sometime.

Thai Tofu Curry

Serves about 3-4.

2 packages firm or extra-firm tofu, cubed
2 Tbsp. light soy sauce (or gluten-free tamari)
2 Tbsp. peanut oil or coconut oil

For the paste:
1 small onion (I use green onion)
2 green jalapeño peppers, seeded and chopped
2 garlic cloves, chopped
1 tsp. grated fresh ginger
1 tsp. grated lime rind (use an organic lime)
2 tsp. coriander berries, crushed (or ground coriander)
2 tsp. cumin seeds, crushed (or ground cumin)
3 Tbsp. chopped fresh cilantro
juice of 1 lime
1 tsp. sugar
2/3 cup boiling water

For the garnish:
thin slices of fresh red chili or red pepper
fresh cilantro leaves

1. Toss the tofu cubes in soy sauce and leave to marinate for 15 minutes or so while you prepare the paste.
2. Put all the paste ingredients in a food processor and grind until smooth.
3. To cook, heat the oil in a wok or large skillet until quite hot. Drain the tofu cubes and stir-fry at high temperature until well browned on all sides and just firm. Drain on paper towels. 
4. Wipe wok clean. Pour in the paste and stir well. Return the tofu to the wok and mix it into the paste, reheating the ingredients as you stir.
5. Serve this dish over bowls of fragrant Thai or jasmine rice. The sauce will flavor the rice as well and be very tasty.


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