Minimalist Tofu Thai Curry

2 Apr

My roommate and I created this dish.  I used packets of spice blend from Thailand, imported with Thai all over them and very simple ingredients in them (just oil and spices, that’s it).  I used soft tofu, and it absolutely fell apart, to our delight; with coconut milk, the tofu becomes silky, and the dish just takes over your mouth.  Mixed with brown rice, it is hearty and divine.

Ingredients:

1 large or 2 small onions, chopped
1 green bell pepper, chopped
2 red chili peppers, medium spice, chopped
1 package green curry mix
1 block soft tofu, cubed
1-2 T. soy sauce
cilantro, minced
coconut milk
oil
string mushrooms
peanuts (large handful)

Directions:

In a wok, heat oil and add onions.  Saute on medium-high heat until onions begin to brown.  Add peppers and then curry mix.  When peppers begin to soften, add coconut milk and bring to a boil.  Add water and/or regular milk to water down if necessary.  Add soy sauce.  Add tofu and peanuts.  Heat through and then remove from heat and add cilantro.

Note:

Serve with white or brown rice or toasted bread.  This recipe is adapted from a New York Times recipe called “Curry Tofu with Soy Sauce.”

 

 

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