Recipe from ‘Vegetarian Cooking for Everyone’ by Deborah Madison

 

Ingredients

  • 1, 1-pound package Chinese-style firm tofu or 2, 10-ounce boxes silken-firm or extra-firm tofu

  • 2, 15-ounce cans unsweetened coconut milk, or 1 can coconut milk mixed with 1 cup water

  • 2 teaspoons light brown sugar

  • salt

  • 1 tablespoon ground coriander

  • 2 teaspoons curry powder

  • 1/2 teaspoon turmeric

  • 1/4 teaspoon cayenne

  • 1 teaspoon taramind paste

  • 2 large garlic cloves, minced

  • 1 tablespoon finely chopped ginger

  • 4 Roma tomatoes, seeded and diced

  • 4 scallions, including the firm greens, chopped

  • juice of 1 lime

  • cilantro, chopped

Directions

  1. Drain, then dice the tofu into 1/2-inch cubes.

  2. Combine the coconut milk, sugar, 1/2 teaspoon salt, spices, tamarind paste, garlic, and ginger in a medium skillet. Boil for 1 minute, then add the tofu.

  3. Lower the heat and simmer for 10 minutes. Add the tomatoes and scallions and simmer for approximately 10 minutes more.

  4. Add the lime juice and taste for salt (I sometimes find a little mushroom soy sauce makes a good addition.)

  5. Serve garnished with chopped cilantro.