We froze the tofu overnight and let it thaw out during the day. This makes the tofu drier and tough, so it sucks in more of the sauce. We then pan fried it before tossing it into the curry.
This is so freaking delicious and really really simple. Make immediately! :)
Penang Tofu Curry
Ingredients
- 1 1/2 tablespoons olive oil
- 1/2 cup finely chopped shallots
- 2 tablespoons finely grated peeled ginger
- 4 garlic cloves, finely chopped
- 1/4 cup organic peanut butter
- 2 teaspoons turmeric
- 1 teaspoon ground cumin
- 1 teaspoon hot chili paste (such as sambal oelek)*
- 1 cup water
- 1 13 1/2-to 14-ounce can organic light coconut milk
- 3 kaffir lime leaves or 3 tablespoons fresh lime juice and 1 1/2 teaspoons finely grated lime peel
- 1 tablespoon (firmly packed) golden brown sugar
- 2 14-ounce packages organic firm tofu, drained, cut into 1-inch cubes 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 1/2 cups 1/4- to 1/3-inch-thick slices peeled carrots (about 3 medium)
- 1 large red bell pepper, cut into 3/4-inch pieces
Preparation
Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.
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2 comments:
It is a delicious recipe, I was looking for this one since last week, I was trying to find this specific recipe.
It's really curious seeing they wrap their food on banana leaves, because this is something that I have seen in some other countries in different continents... for instance, I know mexican indigenous have the same tradition. if69
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