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.


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
string mushrooms
peanuts (large handful)


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.


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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