Dancing Taste Buds: Indian-Inspired Tofu Curry

Mmm, street food! Wherever you go in Asia, you’re sure to find some of the best food from the hawkers on the street…if you’re bold enough to try it. You’ll find these vendors on busy street corners, on boats in crowded canals, and in bustling night markets with their steamy carts lit by luminaries. The crowds around the most popular vendors might just convince you to overlook the guy at the next cart selling deep fried crickets – blehk!

This fragrant coconut milk-based Indian-style tofu curry makes me think of warm Bombay nights and a exuberant Bollywood movies bursting with vibrant tropical colors, smiles and dancing. It’s a delicious, thick, filling curry that’s oh so satisfying! And the tofu packs this dish with protein. It’s so rich that meat-eaters love it, as do vegans! And the chef in your family will like it too since it’s so easy and quick to make. I like to make this on my Bollywood dancing night – yes, I take a Bollywood dance class and I flipping love it! (You don’t believe me, do you? Well this is a photo of our last performance – that’s me on the bottom left.) The music is so happy and the choreography is so fun that I can’t help but laugh through the whole class. I have yet to get John to do a little Bollywood dance with me, but I’m persistent. One day, I swear I’ll get him to gyrate to a tabla beat!

I’ve adapted this from a recipe by the wonderful cookbook author, Andrea Nguyen. You can use regular curry powder, but if you have Madras curry, this dish really comes alive and adds a spicy kick that’s sure to make your taste buds dance!

Indian-Inspired Tofu Curry

Serves: 4
From fridge to table: about 15-20 minutes

2-3 tbsp canola or grapeseed oil
1 can (14 oz) coconut milk
14-16 oz. firm tofu cut into thin domino-sized/shaped pieces
1/2 tsp salt (I like using smoked sea salt – it adds so much depth, it’s delicious)
1/2 cup thinly sliced shallots
2 large cloves garlic, finely chopped
1/2 cup sliced bamboo shoots (drained and rinsed)
1.5 tsp curry powder, preferably Madras curry
2 tsp light brown sugar
2-3 small heads baby bok choy, cut into 1″ pieces
1/2 cup asparagus tips, sliced
1/2 cup chopped fresh Asian-style herbs. Any of the following works great with this dish: mint, cilantro or basil. (Confession: I used all three and it was fabulous!)

Cooked rice, or cooked noodles (soba or udon are great with this)

If you have time, do this step with the tofu since it creates an interesting texture, but if you don’t have time, you can skip it: put tofu in a wide, shallow bowl. Mix in 1 tsp salt with 2 cups very hot water and pour over tofu. Let sit for 15 minutes, then drain and let sit on paper towels for 15 minutes.

Heat oil in large non-stick saucepan over medium heat. Fry shallots until lightly golden, about 8 minutes. Add garlic and saute 2-3 minutes until light and crisp. Add curry powder. Remove solid ingredients from pan and set aside, but don’t clean the pan. Add a little more oil and then saute the tofu, turning once, until golden – about 4-5 minutes. It won’t get crispy, but it’ll get golden around the edges.

Add the shallot mixture to the pan again, and add coconut milk, salt, bamboo shoots and brown sugar. Bring to simmer and cook 2-3 minutes. Add bok choy and asparagus and cook until tender, about 3-4 minutes. Transfer to a serving bowl and top with chopped herbs.  Serve with either rice or atop noodles. Then rejoice as your taste buds dance!

Advertisements

Tags: , , , , , , , ,

Categories: 15 minute dishes, Main dish, Recipes

Author:Cimeron

Cimeron Morrissey is an award-winning magazine writer who writes about her passions, which include travel, water sports, animal rescue and food.

Operation Carnivore Conversion

This is Operation Carnivore Conversion, an ambitious and potentially hazardous project to transform my meat-loving husband into a vegetarian. Recognizing that his diet was shared by Tyrannosauruses but not by humans who live very long, he has decided - reluctantly - to try to dramatically reduce his consumption of animal-based foods. The success of this project relies on my ability to serve inventive and tasty meals that would satisfy even a femur-gnawing caveman (and to prepare them in less than 30 minutes since I don't have much time). This is a high-risk endeavor. If my husband feels deprived or underwhelmed, he will see my arms as snack-shaped objects and/or whine me to death. Failure is not an option. Oh boy, here we go!

2 Comments on “Dancing Taste Buds: Indian-Inspired Tofu Curry”

  1. April 3, 2012 at 6:12 pm #

    This looks great! I love curry with tofu.

  2. April 6, 2012 at 8:16 pm #

    Ooo delicious! I use coconut milk all the time, absolutely fabulous for all things Asian lol and wow a Bollywood class sounds fun!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: