There’s something about the combination of curry and tofu that is just irresistible. Tofu’s mild mannered character simply adores the hot, spicy nature of curry, making a simply delicious union.
Makes 2-3 servings
8 ounces extra firm tofu, cut into 1-inch cubes
extra virgin olive oil
1 tablespoon red curry paste
½ teaspoon chili paste
2-3 cloves fresh garlic, thinly sliced
1 medium red onion, sliced into thin half-moon pieces
organic soy sauce
1 carrot, fine matchstick pieces
1 cup fine matchstick pieces fresh daikon
1 teaspoon ground coriander
½ teaspoon ground turmeric
1 tablespoon brown rice syrup
1 can diced tomatoes (with no salt)
grated zest of 1 lemon
2-3 sprigs fresh flatleaf parsley, finely minced
Place about an inch of oil in a deep skillet and place over medium heat. When the oil is hot (patterns will form in the oil, known as “dancing”), shallow fry the tofu cubes until golden and crisp, turning once to insure even browning. Drain on parchment paper and set aside.
Place a small amount of oil, curry paste and chili paste in a deep skillet and turn heat to medium. Cook, while stirring, until the paste is creamy, about 2 minutes. Add garlic, onion and a dash of soy sauce and sauté until onions are limp, about 2 minutes. Stir in carrot and daikon, a dash of soy sauce and sauté for 2 minutes more. Stir in coriander, turmeric, brown rice syrup, tomatoes and lemon zest. Season to taste with soy sauce. Cover and bring to a boil. Reduce heat to low and cook until carrot is tender, about 15 minutes. Stir in fried tofu and simmer 1-2 minutes more.
To serve, mound cooked brown rice on a plate and spoon tofu mixture over top. Sprinkle parsley over top and serve hot.