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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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Simple sweet tofu curry made with coconut milk. Ingredients:
2 tablespoons vegetable oil |
2 cups coconut cream |
1 tablespoon palm sugar |
1 tablespoon light soy sauce |
1 tablespoon sweet soy sauce |
1/4 cup gingerroot (finely julienned) |
1 lb firm tofu (large dice) |
2 tablespoons tamarind juice |
1/2 cup basil leaves |
1/2 cup cashews (crushed) |
Directions:
1. Combine the oil and 1/4 cup of the coconut cream in a wok. Simmer until the oil separates, ~5 minutes.
2. Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant.
3. Add the palm sugar, soy sauces, ginger, and tofu. Cook a few minutes, then add the tamarind water and remaining coconut cream.
4. Bring to a boil and stir in the basil leaves. Remove from the heat.
5. Pour crushed cashews over the dish and serve on rice.
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