Thursday, September 2, 2010

Coconut Curry Tofu w/ Eggplant

Two nights ago, I found myself with an empty time slot, so I figured a little cooking experiment would be a good way to kill time.  Knowing I had a block of tofu sitting in my fridge, I sought out a recipe that was fitting...  A curry! 

Curry Sauce Ingredients
1 (14 ounce) can coconut milk
1/3 cup soy sauce
1/2 teaspoon brown sugar
1 1/1 teaspoons curry powder
2 teaspoons red curry paste
1/2 teaspoon paprika
1 clove of garlic crushed

Other Ingredients
1 block of tofu, drained & cubed
1/2 an eggplant, grilled & cubed
Any other vegetables you want to add!!

In a large heavy skillet over medium heat mix coconut milk, soy sauce, brown sugar, curry powder, red curry paste, garlic & paprika. Bring to a slow simmer & let reduce slightly.  Add in your tofu, eggplant & other vegetables, simmer until warm & then serve over rice!


This was my first attempt to make curry & it was a success!  The leftovers were even better the next day, as the tofu had time to fully absorb all the flavors of the curry.

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