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Tuesday, September 3, 2013

Coconut Curry Tofu


The original recipe was shared by one of my friends who is a foodie just like me. I have modified it to our taste & the results were finger licking good!  I had to blog this quick-to-prepare dish of high-protein tofu and fresh vegetables which makes a great meal on a busy evening/afternoon.

Ingredients


  • 1 cup long-grain rice (cooked)
  • 2 tsp vegetable oil
  • 2 1/2 cups red onion (vertically sliced)
  • 1 cup yellow, green & red bell pepper (cut in strips) 
  • 1 carrot sliced in long strips
  • 1- 1 1/2 tbsp curry powder
  • 1 tsp ground coriander
  • 1 tsp garam masala 
  • 1 tsp ground turmeric
  • 1 tsp red chilli powder 
  • 1 tsp paprika 
  • salt to taste
  • 1 tsp brown sugar 
  • 1-2 tsp chilli ginger paste  
  • 2-3 diced tomatoes 
  • 1 block extra firm tofu (drained and cut into thin triangles) 
  • 1 can of light coconut milk plus 1/4 cup water
  • 1/4 cup fresh cilantro (minced)

Method:
  1. Heat oil in a nonstick skillet over medium to high heat. 
  2. Add onion and bell peppers, tomatoes & carrots, sauté for 4-5 minutes or until tender.
  3. Add the chilli ginger paste and give it a good mix. Stir in all the spices along with salt & cook for another 2-3 minutes. 
  4. Add the drained tofu pieces and saute for 1-2 minutes.
  5. Add coconut milk along with water and bring everything to a boil; reduce heat, and simmer until thoroughly heated. 
  6. Serve the tofu mixture over rice, and garnish with cilantro.

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