This is a delicious Thai tofu curry recipe I found a few weeks ago. Preparation and cook time is about 45 minutes. But if you like tofu curry, then take the time to cook this delicious recipe as you won’t be sorry.
Tofu Curry Ingredients
2 shallots, chopped
1 clove garlic, minced
1 Thai bird or serrano chile, seeded and minced
1 t fresh galangal or ginger, peeled and minced
1 t lemongrass, minced
1 T soy sauce
1 t light brown sugar
½ t cardamom
½ t coriander
¼ t turmeric
1/8 t cumin
1/8 t cinnamon
2 T peanut oil
½ c water
medium yellow onion, coarsely chopped
2 large potatoes, peeled (optional) and cut into 1-inch cubes
1½ c vegetable stock or water
1 pound extra-firm tofu, cut into 1-inch cubes
1 c pineapple chunks
1 c unsweetened coconut milk
Directions
The easiest way to prepare this tofu curry recipe is with a food processor. If you don’t have one, you can still obviously make this, but you’re on your own. So dust off that food processor and then combine the shallots, garlic, chile, galagal, lemongrass, tamari, and sugar and whip that sucker around until it’s nice and smooth. Next, blend in the turmeric, cardamom, cumin, cinnamon, and 1 T of oil until a nice paste forms. Pour in the water and set aside your paste for a few minutes.
Grab a good size sauce pan and what’s left of your oil and heat it on medium. Add your onion, cover it up, and sauté for about five minutes until the onioan is soft, stirring occasionally. Add potatoes and spice paste and cook another 2-3 minutes. Add your stock, cover, and simmer until the potatoes are cooked, which should take about 20-30 minutes.
Finally, stir in remaining ingredients and cook until hot, about 5 minutes. Serve hot, over the rice of your choice. Enjoy your curry tofu and as always, be sure to let us know what you think!