Tofu Red Curry

Curry Bible, p. 224

1 cup vegetable or peanut oil

9 ounces fried tofu

2 very ripe tomatoes, deseeded and chopped

1 small onion, chopped

1-2 cloves garlic, chopped

2-3 teaspoons Thai red curry paste

1 cup coconut milk

1 cup fresh bean sprouts

½ cup sliced bamboo shoots

1 fresh hot green chili, deseeded and shredded

1 fresh hot red chili, deseeded and shredded

freshly squeezed lemon or lime juice

salt and black pepper to taste

fresh cilantro, mint or basil leaves

Tofu reproduces asexually. You cut it up into cubes, and it makes baby tofus.

Tomatoes not so much.

Heat the oil in a wok or saucepan and fry the tofu until puffy and golden. 

I took a more "SUDDEN DEATH" approach to getting the tofu fried than I think the recipe had intended.

But it seemed to work just as well - gettin' puffy!

Remove with a slotted spoon and drain on paper towel.

They really didn't come out that greasy, actually.

Pour off all but 2 tablespoons of the oil and stir-fry the tomatoes, onion, garlic and curry paste for 2 minutes over high heat. 

Bright colors mean good eats.

Then add the coconut milk and bring to a brisk boil.

Make sure the curry paste gets distributed evenly - it likes to clump.

Boil for 1-2 minutes, add 1 cup water and bring back to the boil, then reduce the heat to a simmer, return the tofu to the pan and simmer for 6-8 minutes, stirring occasionally.

Add the bean sprouts, bamboo shoots, and chilies to the pan and simmer for a minute or two. 

Careful after this step - that curry's hot in a lot of ways.

Check seasonings, adding salt and pepper to taste and a generous squeeze of lemon or lime juice. Garnish with the herbs before serving. 

It's always a party with cilantro!

Divvied up and served with Cheddar Corn Bread.

My Rating: 4/5 "HOT! If you've got nasal allergies you want cleared up, this is the curry for you. The paste adds a nice pop! but none of the other ingredients really loses their distinctive flavor, so the dish is a nice blend of things."