I keep calling it that. I know it’s an Instant…
Oh, internets! It’s been such a loooooong week. And now I’m waiting for pizza to be ready for pick-up, and trying to clear my head of all the Sunday nonsense, like groceries and laundry and homework.
That’s right, homework. Crazy little me has decided to go back to school. I’m taking Organic Chemistry this semester, then I’ll take Physics, and Calculus…the last few classes I need to meet pre-med requirements. If all goes well, I may be applying for med school as early as next summer! And if I were accepted, I’d start med school in the fall of 2011. That’s a loooong time from now, though, so I’m just taking it one little step at a time. Starting with Organic Chemistry. You all know me by now, I may have decided to open my own cafe in 2011, or to write the next great novel, but at the moment, the plan is med school. Crazy me.
So here’s a quick little dinner that we made that’s great for busy weeknights. I liked that the tofu is just tossed into the curry…usually we saute it first in a little oil, which makes it crispy and chewy, but adds an extra step to dinner prep. I have to say though, I still prefer my tofu sauteed first. 🙂
I think this would be just as good with diced chicken breast instead of the tofu, and a dollop of chili-garlic sauce would add a nice heat to it.
Coconut Curry with Tofu and Lime
Drain the tofu, then dice it into 1/2-inch cubes.
Combine the next 10 ingredients in a large skillet. Bring to a boil and simmer for 1 minute. Add the tofu, lower the heat, and simmer, covered, for 10 minutes. Add the tomatoes and green onions, and simmer 5 minutes more.
Add the lime juice. Season to taste with a teaspoon or more soy sauce. Serve garnished with chopped cilantro.
Makes 4 servings.
Source: This Can’t Be Tofu! by Deborah Madison.