Curried Tofu Dinner

The cool thing about tofu is very few people will come over to your house and eat your stash. The other cool thing about tofu is that it's an ancient food, whose migration across Asia and into the western world is deeply connected with the movement of Buddhism. It's a low-fat source of protein and iron and, if you get the right kind, you can avoid all the isoflavones that act like estrogens--try finding beef at your local supermarket that is both free of synthetic hormones AND massive amounts of antibiotics.

Anyway, my curried tofu is best served over basmati rice, but noodles (rice, glass, or wheat) will work if you prefer. If your tofu doesn't come already cubed go ahead and cube it into smallish pieces. I think about a half inch square is fine, but the size doesn't really matter as long as the pieces are relatively uniform. Next, spread them out on an oiled cookie sheet (I use a dash of spray oil, but you can use anything). Bake them at a very low temperature (say 150F) for about half an hour. This helpd to dehydrate them, so they'll absorb more of the curry flavor and give them a slightly puffed texture that I find pleasing.

While the tofu is in the over you can prepare your vegetables. I chop carrots, green or red peppers, and red or white onions. You don't want to overwhelm the curry with too many ingredients--a lot of different things will work in a curry, but I find that after about four things it gets too busy. If your knife skills cut the mustard (ha!) you should still have a few minutes to get the rice started before the tofu is ready to come out of the oven.

Remove the tofu from the over after about half an hour. Set it aside and prepare your curry spice mix (remember: terrifying crocodiles gulp careless and rash children). Warm a large skillet over medium/medium-high heat and start with the onions. Once they start to caramelize you can add the carrots and baked tofu. Once they brown, add the peppers, spice mix and a cup or cup and a half of coconut milk. Simmer for a few minutes while stirring until the sauce starts to reduce.

Your rice is probably done by now. If not, move the skillet to a burner on the lowest setting and wait for craters to form in your rice. Once ready, serve on a warmed plate with mint a splash of sesame sauce. I usually add some rooster sauce to mine, so you might want some of that handy.