We love tofu. We love curry. We love coconut milk. It doesn’t get better.
This recipe is simple to prepare, forgiving, and full of flavor. Tofu is a great choice for ‘meatless’ Monday: protein packed, easy to prepare, and a wonderful cypher for picking up the flavor of any great sauce or interesting seasoning. This dish served over coconut scented jasmine rice and accompanied by a flavor packed dark green leafy vegetable is addicting.
As far as the curry goes, we’re fans of Maesri brand, and have had good luck finding this at local Asian markets and on occasion at Whole Foods (you do remember the section in the book about the price savings and joys of shopping at Asian markets, right?). Coconut milk, again, we’re Whole Food fanatics and love their store brand organic, but are equally happy with Thai Kitchens or other high quality brands.
Start with the basic ingredients and add/subtract to please your palate. We’re spicy gals and love the heat the curry brings and are heavy handed. You may just want a hint of flavor. You may have a bit of a sweet tooth and want to jack up the brown sugar, your teeth may chatter just hearing the word cilantro, or you may be an addict. If you can find Thai basil, great, if not any garden variety basil will do. Skip the peanuts or double the amount. If you don’t have salted peanuts, crush the unsalted ones. Try carrots instead of sweet potatoes or add them to the sweet potatoes. If you can’t find brown jasmine rice, use white. …etc.etc.etc.
Our point? Cooking is a creative art. Have fun.
Tofu in Massaman Curry. Brown Jasmine Rice. Chinese Broccoli
Ingredients
1 package tofu (medium or firm) cut into 2″ cubes
1 can coconut milk
1/2 cup water
1 can ‘light’ coconut milk
1 tbslp peanut or safflower oil
2 tblsp brown sugar
1 tblsp soy sauce
2 sweet potatoes cubed and steamed until just tender
1/2 cup peanuts (salt free)
1/4 cup crushed salted peanuts
1-3 tablespoon massaman curry (to taste)
lime
cilantro
Thai basil
organic brown jasmine rice
1 bunch Chinese broccoli (or other similar dark green vegetbale)
1 tsp toasted sesame oil
salt to taste
In a deep heavy bottom pot heat the oil and add the curry. (The first time you make this go light on the curry, it’s spicy. Adjust it later to suit your taste.) Cook over medium high heat for two to three minutes, stirring constantly. Skim the cream off the coconut milk and add this to the curry paste, turn the heat to medium, and cook for another minute or so. Add in the balance of the regular coconut milk, water, soy sauce and brown sugar and cook for five minutes over medium heat . Taste for seasonings. Turn the heat to low, add in the cubed tofu and cook for twenty minutes. Finish by adding in the sweet potatoes and peanuts. Turn the heat up to medium low and cook for a few more minutes- until the flavors merge.
Serve this on coconut scented jasmine rice garnished with a squeeze of fresh lime juice, crushed salted peanuts, cilantro and Thai basil.
Coconut Scented Jasmine Rice
Follow the package directions but substitute light coconut milk for half the recommended liquid. For example, if the recipe calls for 1 cup of rice and 2 cups of water use 1 cup of water and 1 cup of light coconut milk. (Depending on the amount of rice we’re making, if we have light coconut milk leftover we’ll toss it in with the regular coconut milk in the curry dish.)
Chinese Broccoli (or other dark green leafy vegetable)
Steam the vegetables and finish 1/2-1 tsp toasted sesame oil and a splash of soy sauce and salt to taste.
Consider making extra of this dish. It’s great for lunch the next day or will keep well for another meatless dinner later in the week.
17 comments
Summer Brook Pederson via Facebook says:
Sep 19, 2011
Only if tomorrow is Taco Tuesday will I be ok with Meatless Monday! 😛
Melissa 'Cori' Pitcher via Facebook says:
Sep 19, 2011
‘Cept for that whole “peanuts” thing… GAH! Cashews would be a kinder gentler nut. =)
Self Care Girl via Facebook says:
Sep 19, 2011
Sounds really yummy!
Krys Melo via Facebook says:
Sep 19, 2011
I share one of my favorite meatless recipes on my blog. Perfect for fall weather! http://peonyandpeartree.com/2011/09/14/vegetarian-stew-whats-for-dinner-recipes/
Suze Hunt-Henderson via Facebook says:
Sep 19, 2011
Sounds awesome, but I’d have to swap out the peanut for smothered nut.
Brittanie Williams via Facebook says:
Sep 19, 2011
Hmm…the whole tofu stigma has turned me off from ever trying it, let alone buying it…we have red beans and cornbread for our meatless monday
Bitches on a Budget via Facebook says:
Sep 19, 2011
Brittanie, what is the tofu ‘stigma’?
Brittanie Williams via Facebook says:
Sep 19, 2011
That it is yucky…lol
Samantha Gray via Facebook says:
Sep 19, 2011
THIS BITCH ON A BUDGET HATES TOFU…. MAJOR YUCK!
Terry Lynn Joseph via Facebook says:
Sep 19, 2011
you got that straight Yo…
Krys Melo via Facebook says:
Sep 19, 2011
I think a lot people hate tofu because they don’t know how to properly cook it
Nicole Evans Workman via Facebook says:
Sep 19, 2011
that sounds absolutely discusting – ewe!
Summer Brook Pederson via Facebook says:
Sep 19, 2011
I love being a bitch on a budget! I still spoil this S#!T out of myself though! 😀
Jen Creamer via Facebook says:
Sep 19, 2011
I’m a vegetarian, and I HATE tofu. I’ve had it prepared every way imaginable, it’s just the texture just grosses me out.
Abby Grove via Facebook says:
Sep 19, 2011
Im on board 🙂 However my fav unconventional item with tofu is my friend’s tofu strawberry pie. She mixes tofu, strawberry jello and whipped cream, dumps it into a pie crust a refrigerates. Great way to incorporate some protein into a light dessert.
Suze Hunt-Henderson via Facebook says:
Sep 20, 2011
I have always loved Tofu from the first time I had it. The texture reminds me of egg custard. My son, who is 17, begged for it for as long I can remember. The pickiness and texture or stigma excuses are just learned behaviors.
Demi Kamateros via Facebook says:
Sep 20, 2011
🙂