Red Curry Tofu

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I invited my friend Maggie over for dinner last week.  We met in college while she was studying to be a Graphic Designer.  She is also my workout buddy!

Maggie

For dinner, I decided to cook tofu.  I’ve never been good at making tofu taste that great, but I was hoping it would turn out edible and somewhat enjoyable.  It actually did turn out quite tasty and Maggie seemed to really like it!  It is something that I will definitely make again.  Also on the menu:  carrots, bell pepper, salad, cantaloupe, and toast.

This is the tofu marinating….Yums!

Red Curry Tofu

A few things you need to know before making this:

  • This is full of flavor, but it is not spicy hot.  Feel free to add chillies or hot sauce if you like it that way.
  • I did not measure out the ingredients.  I just threw some stuff together that I thought might taste good.  All the measurements below are guess-timations.  Feel free to add more or less of any ingredient.

Red Curry Tofu

Ingredients:

Red Curry Tofu Ingredients

  • 1/2 cup soy sauce
  • 1/4 cup Honey & Ginger Condiment or you could use a mixture of honey vinegar, wine vinegar, and a bit of fresh ginger.
  • 1-2 Tbsp of Red Curry Paste
  • 1/2 Tbsp of peanut butter
  • garlic scapes or garlic
  • I used 2/3 of a firm tofu block
  • oil for pan frying
  1. Drain water from tofu package.  Place a couple of paper towels on the top and bottom of the tofu, then wrap a dish towel around it so the top and bottom are covered.  Place a very heavy book on top and allow the water to be absorbed for 30 minutes.
  2. Mix the soy sauce, H&G condiment, curry paste, peanut butter, and garlic together in a bowl.  [I had two bowls prepared like the picture above.]
  3. Cut the tofu into chunks and place in the bowl of mixture.  Coat all sides of the tofu and let it sit for 15 minutes.
  4. Lightly coat the bottom of the pan with oil or non-stick spray.
  5. Cook tofu over med-high heat for 3-5 minutes on each side.
  6. Enjoy!
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One response »

  1. Pingback: 2010 in review | Cupcake Jane

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