Recipes
Braised Curried Tofu with Peas

This dish is enormously easy to make. If you heat the tofu in the sauce, then set it aside until you are ready to serve (or even as long as overnight, if you wish), the tofu will absorb more of the curry flavors. However, ultimately, the sauce complements the tofu and does not disguise it.

Ingredients
1  carton firm tofu
2 teaspoons vegetable oil
1/2  white onion, thinly sliced
3  {garlic cloves}, chopped
1 tablespoon ginger
1  jalapeno, chopped
1/2 teaspoon turmeric
1 1/2 teaspoons curry powder
1 cup coconut milk
3  cloves
1  cinnamon stick
5  {green cardamom pods}, whole
3 tablespoons chopped {cilantro}
1/2 teaspoon salt
1 cup fresh or frozen peas
Directions
Wrap the tofu in a clean dish towel and place it on a cutting board that’s tilted toward the sink. Place a heavy object on top and set aside to drain while you prepare everything else. Meanwhile, assemble the rest of the ingredients.

Heat the oil in a 10-inch casserole or sauté pan. Add the onion and cook over medium heat, stirring occasionally, until the onion is limp and clear, 3 to 4 minutes. Add the garlic, ginger, chile, turmeric, and curry powder, cook for 2 minutes, then add the coconut milk, spices, cilantro, and salt. Lower the heat and simmer gently while you return to the tofu.

Slice the tofu crosswise into slabs about 3/8-inch thick. Slice each slab diagonally into triangles. Give the sauce a stir and taste it for salt. Gently lay the tofu pieces in the pan and spoon the sauce over them. Raise the heat a little and cook until the tofu is heated through, about 5 minutes. Add the peas and cook until hot.

Spoon the tofu and sauce over rice and serve with a spoonful of yogurt and chutney.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 5-10 min

Servings: 3 to 4

Recipe By: Deborah Madison

From:  This Can't Be Tofu
Used with permission of Broadway

Chef Suggestions
Serve with basmati rice, yogurt, and a spoonful of mango or another favorite chutney.

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