Clearly I have not gotten over last week's coconut-curry sauce, as I decided to make it the highlight of another dinner entree. This time around I added in some chopped tomatoes and cooked garbanzo beans to the sauce, along with a dash of Vindaloo spice for some extra flavor. Yet again the coconut-curry sauce (and the new additions) knocked my socks off. Yum!
Tofu in a Coconut-Curry Tomato Sauce (printer-friendly version)
makes 4 servings
1 teaspoon toasted sesame oil
2 teaspoons fresh ginger, peeled and minced [easy tip for peeling the ginger -- use a spoon to scrape off the outer peel]
2 garlic cloves, minced
1/2 cup red bell pepper, chopped
1 cup green onions, chopped
1 teaspoon curry powder
2 teaspoons red curry paste
1/2 teaspoon ground cumin
1 teaspoon vindaloo spice
4 teaspoons tamari sauce
1 tablespoon brown sugar
1 (14-ounce) can light organic coconut milk
1 cup chopped tomatoes
1 (14-oz) can garbanzo beans
2 cups cooked jasmine rice
fresh basil, chopped
1. Dry fry the tofu and set aside.
2. Heat 1 t sesame oil in a large skillet over medium-high heat.
3. Add the minced ginger and garlic. Cook for about 1 minute.
4. Add in the chopped green onions and red pepper. Cook for one minute more.
5. Add curry powder, curry paste, and ground cumin. Stir to combine, and cook for an additional minute.
6. Stir in tamari sauce, brown sugar, 1/4 t salt, chopped tomatoes, and coconut milk.
7. Stir in the garbanzo beans.
8. Bring the mixture to a simmer. Cook over low heat for an additional 10 minutes.
9. Add the cooked tofu and stir to coat in the sauce. Cook for an additional minute or so, or until the tofu squares are warmed through.
10. Serve over a bed of jasmine rice. Garnish with chopped basil.
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