Curry Tofu
Notes
*To learn how to get rid of arsenic in rice, read more here.
Ingredients
- 1 ½ pounds of tofu, cubed
- ¾ pound mushrooms, halved
- 2 sweet potatoes, cubed
- 2 16 ounce cans vegetable broth
- 1 16 ounce can of coconut milk
- 2 8 inch stalks dried bean curd
- 1 cup deep-fried bean curd
- ½ cumin
- 2 large chopped chilies
- 1 tablespoon curry powder
- 2 ½ tablespoons finely chopped lemongrass
- 2 tablespoons extra-virgin olive oil
- 2 bay leaves
Instructions
- Soak the bean curd overnight, cut intone inch pieces, set aside. Heat the oil in a large skillet, add lemongrass and saute until golden brown. Stir in chopped chilies and curry powder and add ¼ can of coconut milk to soften the mixture. Add sweet potatoes, white potatoes, and soaked bean curd. Slowly stir in vegetable broth until all ingredients are well mixed. Add bay leaves, cover, and cook for 15 minutes or until potatoes are just about done. Add fried bean curd, mushrooms, cumin, tofu, and remaining coconut milk. Cover and cook for another 5 minutes without lifting the lid. Serve with rice noodles, rice* or bread.
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