So I attempted to make my tofu curry last week and after a few frustrating disasters with ingredients it was put off for a later date. And to be honest that was the best thing that could have happened. While I was waiting for my plane this weekend, I surprised my dad for his 50th birthday, I occupied myself reading several blogs about tofu and curry and happened upon Melissa Ray Davis’, How to Cook Tofu Like the Pros: Dry-fry and Marinate Method on Hub Pages. I was so excited to read her post because tofu has always been the hardest thing for me to master. My first few attempts turned out so bad my husband described it by saying it was like he had just bit into a dish sponge. Not something a cook ever wants their food described as. Melissa walks through the process of making perfect tofu and I can’t wait to try it on even more dishes in the future.
The best part about this experience is the fact that my husband doesn’t normally like Thai curries. Having grown up only eating Indian curries he struggled getting use to a curry that was slightly sweet. I can safely say that this was the first Thai curry that he not only liked but asked for seconds. I hope you enjoy it as much as we did.
Thai Tofu Curry
14 ounces extra-firm tofu
2 Tbs Peanut oil
1 Tbs minced ginger
1/2 cup diced onions
1/2 cup carrots sliced into 1-inch pieces
1/2 cup fresh green beans trimmed and cut into 1-inch pieces
1 Tbs Red Thai curry paste (do not try to substitute curry powder)
1 can of coconut cream (you can use low fat coconut milk to reduce the calories)
1/4 cup coarsely chopped cilantro
1 tsp lime juice
s/p to taste
1/4 cup Rice wine (or sherry)
2 Tbs soy sauce
dash of rice vinegar
1 tsp brown sugar
juice from half of a lime
1 Tbs Red Thai curry paste
To prepare tofu first drain as much water as you can and then dice up the tofu into bite size pieces. Take several layers of paper towels and place it on a cookie sheet. Place the tofu on the paper towels and then cover it with several more layers. Place something that is heavy enough to press out the water but not heavy enough to crush the tofu.
While the tofu is draining create marinate by combining all of the ingredients and stir until curry paste is mixed well. Set aside.
Prepare the veggies and open the can of coconut milk. Once the process starts you will want to have every thing ready to go.
After about 15 minutes of being drained place the tofu on a Teflon or well-seasoned cast-iron pan at medium heat on an electric range, low to medium-low on a gas range. DO NOT ADD OIL.You are trying to extract the liquid from the tofu so leave the pan dry.
Place your tofu in the pan leaving room around pieces. You may need to fry a few batches to give it enough room. As the tofu cooks, use a spatula to frequently press down on each piece. You will see the water seeping out and sizzling in the pan.
Turn over when bottom is golden
Once the bottom sides are very firm and golden in color, flip the tofu pieces and fry the other side, again frequently pressing each piece with a spatula. When they are golden and firm on both sides, they are done.
Take the finished tofu and put it into your marinade. Gently mix the tofu and marinate until the tofu has soaked in all of the liquid. Set aside and allow to soak in the marinade for no less then 20 minutes.
While the tofu is soaking take the peanut oil and heat in your wok. Saute the onions, carrots and ginger until the onion becomes translucent. About 4 minutes. Add the curry paste to the onion mixture and blend well.