Tofu with Yellow Curry

Pherr the Dorf · Post by **Pherr the Dorf** » July 19, 2004, 4:02 pm

1 Onion, sliced
1# tofu diced
1 Tbsp galanga (thai ginger)
1 tsp garlic
1 heaping Tbsp yellow curry paste
1 can coconut milk
juice of 1 lemon (if it's a dry lemon with little juice use 2

)
1 Bu Broccoli, cut into small chunks then quick blanched

Fry the Tofu (add alil salt) seperately in a nonstick pan until it gets all good and browned. Then fry the onions, galanga and garlic in some oil, add curry paste, fry for a minute then add coconut milk and lemon juice. add broccoli and tofu and reduce until saucy consistancy.

Pherr the Dorf · Post by **Pherr the Dorf** » August 25, 2005, 2:16 pm

/bump

Aabidano · Post by **Aabidano** » September 6, 2005, 4:18 pm

How do you get some flavor to transfer to the tofu? The tofu came out, well ... tasting like tofu. First time I'd intentionally eaten it

*Edit - I've made slight variations a couple times with chicken, comes out very good.

Pherr the Dorf · Post by **Pherr the Dorf** » September 6, 2005, 5:38 pm

Aabidano wrote:How do you get some flavor to transfer to the tofu? The tofu came out, well ... tasting like tofu. First time I'd intentionally eaten it

*Edit - I've made slight variations a couple times with chicken, comes out very good.

when you add the tofu and broc... make sure the tofu is submerged in the sauce that is reducing... and steam the broc above that

Aabidano · Post by **Aabidano** » September 28, 2005, 11:55 am

That helped a lot. Getting firm tofu instead of extra firm was an improvement as well.

Something I've noticed on curries, they don't seem to improve as leftovers like most foods do. It's not bad the next day, but not as good as it was the evening before.

Some of the Indian places I ate in overseas just left it cooking forever, and topped off day by day with "new stuff". Don't think I ever saw a scrap of meat in it.