Curry curry

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

  • 1 carton extra-firm tofu
  • 1 can coconut milk mixed with 1/2 cup water
  • 2 teaspoons light brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon ground coriander
  • 2 tablespoons curry powder
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon hoisin sauce
  • 2 large garlic cloves, finely chopped
  • 1 heaping tablespoon finely chopped ginger
  • 4 Roma tomatoes, seeded and diced
  • 4 green onions, including the firm greens, chopped
  • Juice of 1 lime
  • Soy sauce to taste
  • Chopped cilantro

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.

4 responses to “Curry curry”

  1. wow, med school? go you! the tofu looks delicious and i love pretty much anything with those flavours. yum!

  2. ohhhhhhhhhh . . . . organic chem. . . my eyes roll back into my head as it tilts back in agony . . . . I would ask what would possess you to do med school, but then again. . . go for it. . . .

  3. Hello, I come over and visit your blog often and have found recipes I love. Do you have any other curry recipes with or without meat that you like? I have been craving curry for a long time and the nearest restaurant is 3 hours away. Thank you so much!

  4. Thanks, Kickpleat! Sicilian, some days I wonder the same thing…why am I doing this?! 🙂

    Odelsa, my absolute favorite curry recipe is one I got from an Indian vegetarian cooking class. I don’t think I’ve posted it yet, but I’ll do that soon. It’s really time-intensive, but sooooo good! If you like curry flavors though, these are the ones I’ve tried and liked:

    Roasted Vegetable Curry:
    Tofu, Broccoli & Tomatoes with Curried Peanut Sauce:
    Curried Cauliflower Soup:
    Coconut Red Lentil Curry:

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