Tofu Sauteed in Curry

By Greywolf

Have spatter screens ready to use. This recipe only takes about 15 minutes to prep but don't forget you have at least 6 hours of marinade time. Also note that curry will stain plastic so use glass or ceramic bowls and metal utensils (unless you don't care about the curry stains).

Ingredients

• 3/4 lb Firm Tofu (375 g)
• MARINADE
• 1 cup unsweetened coconut milk (250 ml)
• 1 TBSP sesame oil (15 ml)
• 1 TBSP curry paste (15 ml)
• 2 tsp turmeric (10 ml)
• Note you can reserve some of the marinade and do the tofu in 2 batches.
• COOKING
• 2 TBSP vegetable oil (30 ml)
• Salt & Pepper to taste

Preparation

Step 1

1. Cut the tofu into lengths of 3/4"x2" (2cm x 5cm).

2. Place the tofu in the marinade container and refrigerate for 6 to 8 hours but overnight or longer is better.

3. Drain the tofu, but RESERVE the marinade

4. Heat the vegetable oil to medium hot, in a deep sauce pan or frying pan.

5. Brown all sides of the tofu slices, about 2 minutes per side. Season with the salt & pepper

6. Remove the tofu and discard the frying oil. Pour in the marinade and bring to a boil. Serve as a topping for the tofu pieces.