Try this Tofu Curry recipe, or contribute your own.
Suggest a better descriptionPress 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 Posted to CHILE-HEADS DIGEST by Doug Irvine
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Serving Size: 1 Serving (592g) | ||
Recipe Makes: 1 | ||
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Calories: 993 | ||
Calories from Fat: 885 (89%) | ||
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Amt Per Serving | % DV | |
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Total Fat 98.3g | 131 % | |
Saturated Fat 76.6g | 383 % | |
Monounsaturated Fat 10.2g | ||
Polyunsanturated Fat 5.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 63.7mg | 2 % | |
Potassium 1348.5mg | 35 % | |
Total Carbohydrate 33.4g | 10 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 28.1g | ||
Protein 11.6g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 993
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