Veggie Chef
5:06 pm
Mon March 25, 2013

Bali Tofu


What you need:

1 TB olive oil

¾ pound tofu cut into bite sized pieces (did I mention it was Twin Oaks)

¼ c vegetable broth

½  of a medium onion, diced

1 clove minced garlic

1 TB fresh chopped fresh cilantro

½ tsp grated fresh ginger

½ tsp grated lemon peel

¼ tsp cumin

1/8 tsp turmeric

½ cup light coconut milk

1/8 teaspoon cayenne pepper

½ TB tamarind paste (I found this at the Indian grocery store on Brambleton)

2 tsp water

 

What you do:

In a large skillet, heat the oil over medium-high heat. Add tofu and cook for about 10 minutes, turning occasionally. Remove the tofu and set aside. Heat your vegetable broth in the same skillet. Add the onion, garlic, cilantro, ginger, lemon peel, cumin, and turmeric and cook for about 5 minutes. Stir in the coconut milk and pepper. Combine the tamarind paste and water in a small bowl. Stir into the sauce in the skillet bring to a boil and then simmer until thickened, which should be another 7-10 minutes. Put the tofu back in the pan and stir well to make sure it is completely coated with the sauce. Leave it on low for another 2-3 minutes and serve over rice. This makes two pretty hearty servings.

Andrea Mattioni-Willis modifies a chicken recipe, replacing it with tofu.