This recipe is from Everyday Food issue #11. Never having cooked tofu before - this recipe used simple ingredients and didn't look very time consuming. I added a red pepper, some mushrooms and used coconut milk instead of the called for half-and-half, hoping it would add some sweetness. The curry madras I picked up at Urban Herbs smelled fabulous while cooking with the vegetables. If I would have read the recipe correctly and added 1 Tbs instead of 1 tsp of curry I think my dish would have turned out much more flavorful - must try making this again!
Curried Tofu and Green Beans
1 package extra-firm tofu, drained
2 Tbs vegetable oil
1 small onion, thinly sliced
1 red pepper, thinly sliced
8 mushrooms sliced
1 Tbs curry powder
salt and pepper
4 garlic cloves, minced
1/2 c. light coconut milk
1 box (10 oz.) frozen green beans
4 roma tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces
cooked white rice, for serving
1. Cut tofu into 16 triangles or cubes. Press tofu to remove excess water for 20 minutes.
2. Heat 1 Tbs oil in a large nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to paper towel lined plate.
3. Reduce heat to medium. Add remaining Tbs of oil, onion, red pepper, mushrooms and curry powder. Season generously with salt and pepper. Cook, stirring often, until vegetables are soft, about 5 minutes. Add garlic, cook 1 minute.
4. Reduce heat to medium-low. Add coconut milk and 1/2 cup water, bring to gentle simmer. Add tofu and green beans. Cover, cook until beans are bright green, about 2 minutes. Uncover, add tomatoes. Cook until soft, 3-4 minutes. Serve over rice.
