Tofu in Spiced Coconut Sauce (Vegan) |
|
 |
Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
Some like it hot! Spices, chillies, and herbs make a fragrant sauce for this dish. Adapted from a recipe for prawns in the Hot & Spicy Kitchen Handbook Ingredients:
3 -4 cups firm tofu (cubed) |
seasoning (i like mrs. dash hamburger blend) |
1 lemon, juice of |
2 tablespoons vegetable oil or 2 tablespoons coconut oil |
1 onion, chopped |
2 garlic cloves, crushed |
2 tablespoons tomato puree (paste) |
1/2 teaspoon dried thyme |
1/2 teaspoon ground cinnamon |
1 tablespoon chopped coriander (cilantro) |
1/2 hot chili pepper |
1 cup frozen corn or 1 cup canned corn |
1 1/4 cups coconut milk |
chopped fresh coriander, to garnish |
1 cup water chestnut (optional) |
white rice, to serve on (optional) |
Directions:
1. After preparing and cubing the tofu for cooking, sprinkle with seasoning and lemon juice and marinate for an hour (optional) and then cook in a pot with oil until lightly brown.
2. Add onions and garlic, cook for 5 minutes.
3. Transfer the tofu, onions, and garlic to a bowl, leaving some oil behind. Add tomato puree to the pan and cook over low heat, stirring thoroughly. Add the thyme, cinnamon, coriander and hot pepper and stir well.
4. Blend the corn (reserving 1 tbsp for later) with the coconut milk in a blender or food processor. Add to the pan and simmer until reduced. Add the prawns and reserved corn, and simmer for 5 minutes. Also add the water chestnuts now if you'd like. Serve hot, garnished with coriander and over a bed of white rice if you prefer. Enjoy! :).
|
|