Tofu curry! Well, actually, this is a picture of chicken curry. I don’t really eat meat anymore much these days, but we still had some left in the freezer and I cooked it so I could get rid of it. But the original incarnation of this recipe was tofu coconut curry and I think it was much, much better. So, I’ll give the recipe and if you hate tofu, you can substitute with meat instead! But tofu doesn’t get stuck in your teeth. :B The one below is actual tofu coconut curry.

Tofu Coconut Curry

INGREDIENTS
* 1 pkg firm tofu (pressed)
* 1 can coconut milk
* 1/4 cup soy sauce
* 1/2 tsp brown sugar (or to taste)
* 1 Tbsp curry powder
* 1 Tbsp minced fresh ginger, divided
* 2 large ripe tomatoes, chopped
* 2 bunches green onions, chopped
* 1/4 cup chopped fresh basil
* 1 pkg baby fresh mushrooms, whole
* 1 clove garlic, minced
* salt to taste

1. Press the tofu so that it’s nice and firm. I learnt to do this somewhere, but I forgot where. Basically, I put a heavy iron pot on top of tofu wrapped in paper towel wrapped in clean dish rags for an hour. This makes the tofu firm and it absorbs the flavour better, I think. :)

2. I like to strain the coconut milk before Bring the coconut milk, sugar, soy sauce and spices to a boil. Only add half of the ginger and half the garlic and save the rest for later.

3. Add in tofu and cook until hot. Add vegetables but don’t cook them too long. You probably should add the mushrooms first and the tomatoes last. Cook until vegetables are tender but firm.

4. Lastly, stir in basil, ginger and garlic and turn off heat. Make sure to taste the food as you’re cooking to make sure it tastes the way you like it. I like to add lots of pepper because I love the mix of spicy, salty and sweet.

I think that’s it, but I really suck at giving directions because I tend to cook intuitively. But it should turn out okay. :) Serve over purple or jasmine rice! Purple rice is really good and it has more nutrients (namely fibre) than white rice. Try some!  I mixed them together for this recipe since I had so little purple rice left, but it really makes things taste richer than they would otherwise