One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
* Luciano Pavarotti & William Wright, Pavarotti, My Own Story

August 25, 2009

coconut tofu curry with spinach & tomato

I needed a tofu recipe & was in the mood for curry, coconut milk & using up fresh veggies from the CSA farm. I adapted the recipe from this one. no picture of the actual dish, sorry. but it sure was pretty. and tasty.

  • 14 oz. coconut milk
  • 1TB red curry paste
  • 1 TB curry powder
  • 2 tsp soy sauce
  • small scoop minced garlic (1 tsp? I don't measure garlic)
  • 14 ounces extra firm tofu
  • olive oil
  • 1/4lb fresh spinach, washed (duh) & chopped
  • 1 tomato, diced
  • 1/2 onion, minced (I used vidalia)

1. Drain tofu, cut into little cubes & pat dry with papertowel. In large skillet (I used this one), heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
2. While tofu is cooking, be your own little soux chef & mix curry paste, curry powder, soy sauce, and garlic.
3. Add onion & cook for a few minutes until onions are translucent.
4. Add coconut milk, tomato & spinach & and mix from #2 above. cook, stirring, until veggies are warmed & spinach is barely wilted, about 1-2 minutes.
5. serve over rice & with warm naan. add salt & pepper to taste!

1 comment:

Sarah said...

Yummy! I made this last night and enjoyed it.


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