Happy Meatless Monday! Tonight I made a bright and cheery curried tofu dish. I switched out the green beans for broccoli instead and added water chestnuts and bell pepper because a reviewer of the recipe on www.marthastewart.com recommended the additions. I have added them into the directions below because I feel they did add a nice flavor and crunch.

Pressing the tofu ©EverydayCookingAdventures 2013

There was some prep work involved in chopping up all the different veggies but by doing it all ahead of time I could just breeze through the directions. I made basmati rice to serve the stir-fry on top of.

©EverydayCookingAdventures 2013

This came out looking very colorful, which I appreciate when eating. But, it was lacking some flavor or heat. I think adding one diced red Thai chili or some red pepper flakes or even just some seasoning salt would help. I’d try this recipe again but as Emeril would say, I’d kick it up a notch! Here’s my curried tofu: #marthastewart

©EverydayCookingAdventures 2013

Curried Tofu

Everyday Food, April 2004
Prep Time: 15 minutes
Total Time: 15 minutes
Serves: 2

Ingredients

• 1/2 container (7-8 ounces) firm or extra-firm tofu, drained
• 1 tablespoon vegetable oil
• 1/2 small onion, thinly sliced
• 1/2 bell pepper–my addition
• 1/2 tablespoon curry powder
• Coarse salt and ground pepper
• 3 garlic cloves, minced
• 1/4 cup lite coconut milk
• 5 ounces green beans (I substituted broccoli)
• 1/2 can of water chestnuts–my addition
• 2 plum tomatoes, halved lengthwise and cut crosswise
• Cooked rice, for serving (optional)

Directions

1. Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles.
2. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate.
4. Reduce heat to medium. Add remaining tablespoon oil, onion, (bell pepper optionally), and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
5. Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans(or broccoli), (water chestnuts optionally) and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.