Saturday, January 15, 2011

Sorta Thai, Sorta Indian

My inspiration for this dish was from both Thai and Indian cuisine. So it would not be fair to call it one or the other. No matter what we call this dish, you will love it regardless. Enjoy!

Try My 'IndiThai Tofu' recipe!


2 tsp olive oil
2 tbsp vegan buttery spread, like Earth Balance
2 tsp fresh garlic, blended into a paste
2 tsp fresh ginger, blended into a paste
1 cup tomatoes, diced (canned worked great for this)
1/2 tsp chili powder
1 tsp curry powder
1/2 tsp ground cumin
salt to taste
16 oz tofu, drained and cubed
1/2 cup water
1/8 cup Edward & Sons creamed coconut, dissolved in 1/4 cup hot water
1 tsp sugar (raw or turbinado works great)
chopped cilantro for garnish, optional

Heat olive oil in large pan over medium heat. Melt the buttery spread into it. When melted, add garlic and ginger pastes. Let cook for about 1 minute and when fragrant, stir in tomatoes. Let it cook down until about 70% of the liquid evaporates. Then mix in spices and some salt. Let that warm and blend then add in cubed tofu. Gently stir around tofu until it is fully covered with the mixture. Then mix in water. Cover and let cook on medium heat for 5 minutes. Then gently stir in the coconut cream and sugar. Garnish with cilantro if desired. Enjoy!

Serving & Recipe Suggestion:

-You can serve this dish over brown or white basmati rice. You can also serve a vegetable side, soup, or a salad with this.

-You can find the Edward & Sons coconut creme at grocery and natural food stores. If you have trouble finding it, you can use coconut cream or milk in the can also. The coconut creme is just more convenient because it is packed and you add water to it, which is 1 part coconut cream to 2 parts hot water. It dissolves nicely and in my opinion, easier than using the canned kind.

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