Last week I came up with a delicious curry tofu stir fry. I went the red curry paste route here as the base for the sauce. I used the Thai Kitchen red curry paste - not my favorite as it was a little bland, so I added a tablespoon or two more than I would have if I had a stronger flavored paste. I'll use Mae Ploy paste next time - it is the most authentic I can find without making it myself (we'll save that trouble for another day).
Here's what you need:
- 2 Tbl. Red Curry Paste (Mae Ploy preferred)
- 2 Tbl. Sesame Oil (EVOO or canola okay)
- 1 Tbl. fresh ground ginger
- 2-3 cloves minced garlic
- 2 Thai Chili Peppers chopped (optional for heat)
- 1/4 cup chopped green onion
- 2 Tbl. Fish Sauce*
- 1 Tbl. Soy Sauce
- 1 14-oz can Lite Coconut Milk
- Low Sodium soy sauce to taste
- Firm or Extra Firm Tofu
- Fresh Veggies of Your choice: any combo will do
- Zucchini
- Squash
- Bell Peppers (red, green, and/or yellow)
- Broccoli
- Carrots
- Snap Peas
- Water Chestnuts
- 1/2 basil leaves
*The key to thai cooking is the addition of fish sauce. It is stinky and immediately after adding it to the sauce, I got an "ewwww what are you making?" from the other room. Trust me, ignore the initial terrifying anchovy smell and comments from the peanut gallery, because the sauce adds a full robust flavor to the curry and it is essential to get a true balance to the sauce. Fish sauce is really salty, so there is no need to further salt the dish, and if at the end when you do a final taste, you think you need some salt, add a dash of the fish sauce or some soy and it will be just what you need to round out the dish.
I began by preparing the tofu. The key to tofu is to drain all the liquid out so immediately open the tofu and cover with a paper towel. Place tofu on a plate or in a bowl and top with a heavy object for an hour or so so that all the liquid drains out. After sufficient draining, slice tofu into 1/2 - 3/4 in cubes. Heat 1-2 tblsp sesame or olive oil in a pan, add the cubed tofu and lightly season with curry powder, garlic powder, tumeric, and pepper.
Begin by sauteing some garlic cloves in olive oil, add the red curry paste and fresh grated ginger and chili peppers (if you're going for the heat) and saute until the curry paste becomes aromatic. Add fish sauce and soy sauce and stir for 1 minute.
Add the veggies here, whatever veggies you like and add in order of what takes the longest to cook. I went with zucchini, squash, broccoli, red pepper, onion, snap peas, water chestnuts and green onion. Stir fry veggies for 2-3 minutes.
Add the green onion and water chestnuts at the last minute.
Add the lite coconut milk, dash of soy sauce and bring to a boil. Turn down the heat and let simmer until sauce is cooked down to a consistency you like. Add the previously seared tofu (or shrimp or chicken etc).
I served over quinoa, but israeli couscous, or jasmine rice are great options too. DELICIOUSSSSSSSSS
