In addition to getting me hooked on running and introducing me to Ethiopian food, Mike also gets credit for my love of tofu. Back when we were in college, I would go to his house after class and he would make me tofu stir fry with peanut butter noodles. The problem is that four years later, we have still haven't expanded our tofu repertoire.
Last week, the Minneapolis Star Tribune published an article all about tofu, with lots of interesting recipes. Determined to break us out of our tofu rut, I commandeered Thursday's Taste section from the office break room on Friday morning. The curry recipe below was just as easy to put together as our usual stir fry, but with an added flavor kick and more plate appeal.
Adapted from the recipe published in the Star Tribune on February 13, 2013
- 1/2 cup coconut milk
- 1/4 cup water
- 1 teaspoon honey
- 1 teaspoon curry powder
- 2 garlic cloves, minced
- 12 ounce package of extra-firm tofu, drained and cut into 1/2 inch cubes
- 1/4 cup chopped green onions
- 2 tablespoons freshly squeezed lemon juice
- 2 teaspoons soy sauce, or more to taste
- 1/4 cup peanuts, chopped
- 1/4 cup chopped cilantro
- cooked jasmine rice
Combine coconut milk, water, honey, curry powder, and garlic in a medium skillet. Bring to a simmer over medium heat and cook for one minute.
Add tofu to skillet and continue to simmer until about half of the liquid is absorbed, about 10 minutes. Stir in green onions, lemon juice, and soy sauce.
Serve over jasmine rice, garnished with peanuts and cilantro.