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March 31, 2009 / katelynb

Panang Tofu Curry

In attempts to get the baby thing moving, it is our plan to eat as many spicy dishes as we can cook up this week. To kick things off we made a curry dish. I love Tofu and we really don’t eat that much of it so this recipe for Panang Tofu Curry that Tony found was quite a treat:



Panang Tofu Curry

1 1/2 TBL olive oil

1/2 C finely chopped shallots

2 TBL finely grated peeled ginger

4 garlic cloves, finely chopped

1/4 C peanut butter

2 tsp turmeric

1 tsp ground cumin

1 tsp hot chili paste

1 C water

14 oz can coconut milk

3 kaffir lime leaves or 3 TBL fresh lime juice and 1/2 tsp lime zest

1 TBL (firmly packed) light brown sugar

2 14 oz packages organic firm tofu, drained and cut into 1 inch cubes

about 3 medium carrots, peeled and sliced

1 1/2 C broccoli florets

1 TBL fish sauce

Heat oil in a heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, fish sauce, and chili paste; stir until fragrant, 1 to 2 minutes. Wisk in 1 C water, then coconut milk, lime leaves, and brown sugar; bring to a simmer. Season sauce with salt. Add tofu, carrots, and broccoli florets; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt.

ADDED:  Tony here.  Katelyn didn’t mention that I worked the tofu a little bit before adding it to the dish.  I dredged the tofu chunks in cornstarch and then pan-fried till crisp.  I did this as the first step, took the tofu out, and then added them at the last second.  However, a better strategy might be to simultaneously cook everything so the tofu stays crisp.

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