[CH] Tofu Curry

Doug Irvine (dirvin@bc.sympatico.ca)
Mon, 27 Apr 1998 12:35:33 -0700

1	block of medium firm tofu (at least 1 lb)
1	medium onion, chopped fine or sliced
3	cloves garlic chopped
1	knob of ginger, about 1"X 1", peeled and chopped fine
1	14oz can coconut milk
1-2 tbls of fish soy...nam pla
1	tbls madras curry powder
1	jalapeno chile, seeded and chopped fine
1	habanero or scotch bonnet chile, seeded and chopped fine
1	tbls of peanut or olive oil
Press water from block of tofu, by wrapping in paper towel and
weighting(Iuse a brick) for at least half an hour or longer, drier is
better...cut into inch cubes and deep fry in about quarter cup of peanut
oil, until slightly browned, remove as you do them and drain on paper
towel. Set the tofu aside while you prepare the curry.
Take a skillet at least 10" and put on medium heat, add onion, garlic,
ginger and the peppers to the one tbls of peanut oil...cover and cook on
LOW heat until onion is soft...sprinkle with the curry powder and cook
another five minutes, add fish sauce, and half of the can of coconut
milk, simmer for another 5 - 10 minutes, add drained tofu and the rest
of the coconut milk...taste for seasoning, add sugar, about 1
teaspoon or more to taste, and you may need to thicken the sauce if it
is too thin...do this with a little cornstarch and water mix...I have
been doing this one for so long I just a*d to the consistency that I
want to have...a very nice curry, serve with chopped cilantro and
sprinkle with more dessicated coconut. Cheers, Doug in BC