Madras Coconut Curry with Lime and Tofu
Madras Coconut Curry with Lime and Tofu
Madras Coconut Curry with Lime and Tofu
3-4
Adapted slightly from Deborah Madison's "This Can't Be Tofu!"
Ingredients
- 1 carton soft or firm tofu
- 2 teaspoons light brown sugar
- 1 can coconut milk mixed with 1/2 cup water or chicken broth
- 1/4 teaspoon salt
- 1 tablespoon Oaktown Spice Shop Madras Curry Powder
- 1/2 teaspoon turmeric
- 1 tablespoon ground coriander
- 1/4 teaspoon cayenne
- 2 cloves garlic, minced
- 1 teaspoon tamarind concentrate dissolved in 1/2 cup warm water
- 1 heaping tablespoon minced fresh ginger
- 4 chopped Roma tomatoes
- 4 scallions, chopped
For serving:
- juice of one lime
- fish sauce or soy sauce to taste
- chopped fresh cilantro
- steamed rice
Directions
Drain tofu and dice into cubes.
Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes.
Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce.
Serve on rice and top with cilantro.
Hi Susan, we use Tamicon tamarind concentrate, which is more of a paste.