Thai Curry Tofu

The experimentation with tofu continues in our house, this time with some Thai Curry Tofu.  I found a recipe I liked online and used it a couple of weeks ago.  It came out alright, it was nothing special.  Last week I used it again adding additional veggies and spices and was a lot happier with the final product.  Like all curry it's great for using those veggies that are going to go bad, in our case it was carrots and mushrooms.  I'd think this would be great with broccoli, kale or most other veggies that might be starting to turn in your kitchen.  

Ingredients:

1 package of extra firm tofu, drained and cubed

salt to taste

1 tbsp butter

1 small onion, chopped

1 pepper (red, orange, green)

1 carton of mushrooms

1 carrot

3 cloves garlic, minced

1-10 oz can coconut milk

2 tsp curry powder

black pepper to taste

 1 tsp ginger

1 tsp red pepper flakes

1/4 cup cliantro or parsley

1) Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove tofu from pan and set aside.

2) Melt butter or margarine in the same skillet over medium heat. Add the onion and other veggies; cook and stir until tender.  Add garlic and cook for another minute. 

3) Stir in coconut milk, curry powder, ginger, red pepper flakes, more salt, pepper and parsley. 

4) Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

5) For this recipe we used the same Thai noodles as for the Orange Tofu but anything from brown rice to quinoa should work great.  Serve tofu over your choice of carbs and enjoy!