This is a good starter recipe. The first time I made this recipe I modified it, which is unusual for me. You can check out the original recipe here. I think I change it slightly each time I make it. My modifications are included below. If you aren’t a fan of tofu, I am sure chicken would work just fine.
Adapted from Cooking Light magazine
2 tsp oil
1 pound extra-firm tofu *
1/2 tsp salt
1 medium onion, sliced
1 cup carrots, thinly sliced
1 red bell pepper, sliced
2 tsp curry powder *
1/4 tsp crushed red pepper
1 can light coconut milk *
1 cup frozen green peas, thawed
1 – 15 oz can pineapple chunks, drained
1/2 cup fresh basil, torn
Cut tofu into 8 slabs and press between the layers of a clean kitchen towel. Place a heavy pan on top and allow to sit for about 10 minutes, the longer the better. Prepare vegetables while tofu is draining. Cut each slab into 4 pieces.
Heat the oil in a large skillet. Add tofu and sprinkle with salt. Cook about 5 minutes and then flip over and cook for about 5 minutes, or until it is slightly browned on the edges. Remove from pan.
Add onions to skillet. Saute for about 5 minutes or until they are beginning to soften. Add carrots and bell pepper and saute for 3 minutes. Stir in curry powder and pepper. Cook for about 1 minute. Stir in coconut milk. Add peas and pineapple. Gently stir in tofu. Bring to a boil and reduce heat. Simmer for 5 minutes. Top with basil and serve with rice.
* Extra firm, water-packed tofu is best for stir-frying. You can find it at most large grocery stores.
* I used a different curry powder this time, some Turkish curry powder that my mother-in-law brought me back from a trip. It is getting old and needs to be used. It wasn’t the best flavor for this dish. Next time I will go back to my regular old Spice Island curry powder for this one.
* I prefer to use light coconut milk when I cook. Trader Joe’s has a house brand that works for me.
* The original recipe does not call for onions or green peas but I like them both a lot so I add some every time. I am not a huge fan of the pineapple but yet add it every time. Next time I think I will try to remember to make it without.
* I also used a whole can of coconut milk instead of just 1/3 cup. I wanted to be able to simmer the vegetables in the sauce a bit and 1/3 cup just isn’t enough.