04 June 2011
Recipe For Vegan Tofu And Coconut Curry
Continuing with our vegetarian fest after a successful week during National Vegetarian Week, I was craving a spicy curry that the kids would enjoy but would also be vegetarian - they are beginning to want some meat, but are just about hanging in there. I came up with this quick and simple recipe for Tofu & Coconut Milk Curry, which we ate with plain boiled rice and red lentil dhal, plus poppadoms. It is versatile so you can change the tofu for other vegetarian ingredients like Quorn or, if you are a pescatarian, white fish like cod or coley.
Axel's Vegan Tofu & Coconut Curry
1 medium onion, chopped finely
3 garlic cloves, chopped finely
1cm / ½ inch cube of fresh ginger, grated finely
1 mild green chilli, sliced lengthways (optional)
2 tbsp organic sunflower oil
1tsp organic vegetable curry powder, or other mild/medium curry powder
¼tsp organic Fairtrade turmeric powder
400ml coconut milk
4 cherry tomatoes, chopped in half
1tbsp organic white wine vinegar (or cider vinegar)
1tbsp organic lemon juice
1tsp organic garam masala
1tbsp organic sunflower oil
300g tofu, drained then chopped into 1cm / ½ inch cubes
1tbsp chopped fresh coriander leaves
Firstly, we prepare the tofu, by draining it, then placing it between two plates or wooden boards with a weight placed on top to remove the excess water. This is worth doing as it removes extra water and gives a firmer texture for later. After 1 hour, pour off excess water and chop into 1cm (½ inch) cubes.
Next, we make the coconut milk curry sauce. Heat the sunflower oil in a heavy bottomed pan. Add the onion, garlic and grated ginger and sauté on a low heat until translucent - this should take about 5 minutes, but make sure they do not crisp and brown at the edges.
Add the green chilli (if you are after some extra heat, but this is not necessary), curry powder, turmeric and curry leaves and stir in. Fry gently for 1 minute. Add the coconut milk and stir in. Bring to the boil, then turn down to a gentle simmer. Add the chopped tomatoes and simmer for 5 minutes.
Add the vinegar, lemon juice and garam masala, stir and simmer for another 1-2 minutes. then take off the heat.
Add the sunflower oil to a wok, or frying pan. Heat until really hot, then add the tofu pieces and turn down the heat. Fry until golden brown, turning over as they fry to make sure all edges get a nice crispy texture.
Add to the curry sauce and reheat to a boil. Simmer for 5 minutes until thoroughly cooked through. Add the chopped coriander leaves about 1 minute before the end. Serve with plain boiled rice and dhal.