VID: CURRIED TOFU WITH RICE! 1!!
Does it seem like everyone is going vegetarian these days? How many emphatic Instagram posts have you seen with long serene captions about "I've thought it over and I'm gonna do it. I'm going veg. I was inspired by Gwyneth Paltrow who is not a vegetarian but is sometimes? It's confusing. But I think in this political climate to do what we can to make an impact and get attention. And that's why I'm going veg! Not voting in the local election but going veg!" Have you seen that? Is it just me? P.S. VOTE NO ON MEASURE S TOMORROW HONEYS!!
This gem of a recipe is many things: it's weird, confusing, flamboyant, vaguely Asian but also Jewish (?), and most importantly: it's the rare (or thought of as rare but actually not) delicious vegetarian meal that isn't just several lettuce leaves chaotically tossed together. Enjoy Braisers!
Shoutout to my buddy Mark Bittman for the original recipe (which I have not changed; that's how much I love this)
CURRIED TOFU WITH RICE
- 2 tablespoons peanut, canola or grape seed oil
- 1 large onion, peeled and chopped
- 1 tablespoon curry powder, or to taste
- 1 cup roughly chopped walnuts or unsalted cashews
- 1 can (12 to 14 ounces) unsweetened coconut milk
- 1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes
- 2 tablespoons soy sauce, or to taste
- Salt and cayenne pepper to taste
- Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
- Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.