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Liz's "I'd order this in a restaurant" Tofu Curry

This recipe is so-named because that was XAkk's reaction the first time we made it.  I needed something to do with the little sweet peppers that I got in my CSA box (Community Supported Agriculture -- look into them!), so this is it!


1 lb extra firm tofu, pressed in your preferred fashion (I wrap it in two paper towels and set every plate I own on top), and sliced into rectangles
approx. 1 cup chopped sweet peppers of your choosing
olive oil to saute' tofu in
1 tbsp ginger (fresh, if you have it, otherwise powdered does the job, just use less of it!)
2 tsp curry powder
2 tbsp soy sauce
1 1/2 tbsp brown sugar
1 tsp red pepper flakes (or less, depending on your heat preference)
pinch of salt
1 can (14 oz-ish) coconut milk (I always use the full fat, but again, it's your call)
1/4 tsp ground allspice
1 tbsp lime juice

Heat skillet (with high sides) or saucepan over medium heat.  Pour in enough olive oil to lightly coat the bottom.  Add the tofu and saute' until it is golden. 
Add the peppers and ginger and stir it all around.  Saute' for a few more minutes (5-ish).
Add the allspice, curry powder, pepper flakes and salt and continue to cook for about 2 more minutes.
Add the soy sauce and brown sugar, then stir in the whole can of coconut milk and the lime juice.  Let it all simmer softly for about 15 minutes (I don't cover it, but you could if you watch closely and want a bit thicker curry sauce).
Serve over your favorite rice (I love basmati) or naan/pita.



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