This spicy, sweet tofu dish is hot, hot, hot. The spicy nature of curry is nicely offset by the delicate sweetness of the apples and raisins. One bite of this main course and no one will turn their noses up at tofu again.
Makes 3-4 servings
4 tablespoons avocado oil
½ cup brown rice syrup
8 ounces extra firm tofu, ¼-inch thick slices
extra virgin olive oil
2 tablespoons red curry paste
2-3 cloves fresh garlic, finely minced
½ red onion, finely diced
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
½ cup golden raisins
2 Granny Smith apples, halved, cored, ½-inch dice, do not peel
½ cup dry white wine
2-3 sprigs fresh flatleaf parsley, finely minced
Place oil and rice syrup in a skillet and turn heat to medium. When the mixture begins to foam, lay tofu slices in the skillet and cook until golden, turning once to insure browning. Transfer to a plate and set aside.
Place a small amount of oil and curry paste in a deep skillet and turn heat to medium. Cook, while stirring, until curry is creamy. Stir in garlic, onions, salt, cumin and cinnamon and sauté for 1-2 minutes. Stir in golden raisins, apples, wine and a light seasoning of salt. Cook, stirring occasionally, until liquid has been absorbed and the apples are just tender, 5-7 minutes.
To serve, mound cooked basmati rice on a platter, spoon apple mixture over it and lay glazed tofu slices on top. Sprinkle with fresh parsley and serve immediately.
Cook’s Tip: If you prefer to cook this recipe without wine, simply substitute sparkling apple juice or cider for the wine.