This is a quick and easy dish, perfect for a weeknight meal. Mark Bittman created this recipe for the New York Times column “The Minimalist.”
The key to this recipe is taking the time to brown the onions without burning them. The rich flavor of the onions develops slowly. Give them a full 10 minutes or so to cook.
| Curried Tofu With Soy Sauce | Print |
Author: Mark Bittman
Ingredients
- Ingredients
- 2 Tablespoons oil (olive, peanut, grapeseed or what's on hand)
- 1 large onion, minced (chopped fine)
- 1 Tablespoon curry powder
- 1 cup roughly chopped walnuts (if sensitive to nuts, just omit)
- One 12-14 oz. can unsweetened coconut milk
- 1 block tofu cut into roughly ¾-inch cubes
- 2 Tablespoons soy sauce, or tamari (if sensitive to soy could use a product called Coconut Aminos or fish sauce)
Instructions
- Put the oil in a 10 or 12 inch nonstick skillet over medium high heat. A minute later, add the onions and cook, stirring occasionally, until the edges of the onion pieces are well browned, about 10 minutes. Add the curry powder and cook, stirring, for 30 seconds or so; add the nuts and cook, for about a minute.
- Add the coconut milk. Stir, bring to a boil, and reduce the heat to medium. Add the tofu, stir, and let the tofu heat through for about 3 minutes. Stir in the soy sauce (or replacement), then taste and adjust the seasoning with soy sauce, salt, and/or cayenne if you like a some heat.
- Makes: 4 servings
- Delicious as is, or may be served over rice (brown or white), couscous, quinoa, or even pasta.
- The best thing about this recipe is that it serves as a blank canvas for whatever you have on hand. Many substitutions and additions may be made. For example:
- Substitute cubed chicken or turkey for the tofu.