Re: [CH] need good hot vegetarian stuff
Doug Irvine (dirvin@bc.sympatico.ca)
Sat, 10 Oct 1998 08:18:04 -0700
J.B Cattley wrote:
>
> Spring is sprung, the grass is riz, and I've gone on a diet to lose the
> winter spare tyre. To this end, apart from just staying under 1000 calories
snip<
Hi JB...so, you do not like tofu..perhaps you have never had it done
right; here is a recipe I devised for Curried Tofu. PLEASE try it and
let me know if your taste buds are still negative.
1 block of medium firm tofu (450 gr)
1 large onion
3 garlic cloves
1 1 inch knob of ginger
1 400 ml can coconut milk
1-2 tbls of good Madras curry powder
1 Habanero seeded, stemmed and minced
First weight the tofu for about half an hour to remove excess water, and
then cut it into 1" squares(approx)and let these sit and dry some more
while you finely chop the onion...use a big onion. Mince the garlics,
and finely chop the ginger, and the hab(use mittens, or be prepared to
face the consequence) In a wok, quickly stir fry the tofu pieces,using
peanut oil, in batches over high heat, until it is all a little browned,
then set it aside to get rid of the excess oil and any more moisture.
In a pan or pot, stainless is good, place about 2 tbls of peanut oil on
low heat and dump in the onion, garlic, ginger, and minced hab. Let this
simmer over low to medium heat, and add the curry powder, and salt to
taste. Cover this and let it go for awhile on LOW...do not let it burn.
The secret to a good curry, either vegetable or animal, is long slow
cooking of the onion curry mixture. Now you can stir in the reserved
tofu, raise the heat to medium high and add the can of coconut milk. Do
not cover, but let this simmer until reduced quite a bit...taste for
seasoning, add a little sugar and more salt to taste.
Serve this with Thai rice, or any good long grain rice.Great veggie
food! Cheers, Doug in BC