Tofu isn’t -s’s favorite, but he does like (read will eat) tofu at Thai restaurants. Tofu at restaurants has a much denser texture, and I finally figured out how to cook it like that at home. The key is getting all the water out before you cook it. I started pan frying the tofu in oil, but it spit oil everywhere (on me and my walls), so after getting frustrated, I grabbed the nonstick electric skillet (the one we use for pancakes, grilled cheese etc.), brushed a tiny bit of oil on the surface and cooked away. You couldn’t taste the difference from the ones cooked in all the oil, and this way is far healthier.
This dish was delicious, and I especially loved the tofu! I used my tried and true curry base, and added the veggies and cooked tofu, then served over rice. This dish makes for excellent leftovers too!
- 2 packages of extra firm tofu, cut into 1 inch squares and dried
- 4 to 6 cooked red potatoes, cut into 1 inch pieces
- Dark sesame oil
- 3 TBSP fresh ginger, minced
- 2 garlic cloves, minced
- 1 onion, sliced thick
- 2 zucchinis, sliced 1/4 inch thick
- 1 c. frozen peas
- 1 tsp. curry powder
- 1-2 tsp. red curry paste or massaman curry paste
- 1/2 tsp. ground cumin
- 4 tsp. low-sodium soy sauce
- 1 TBSP brown sugar
- 1 (14-ounce) can light coconut milk
- Top with peanuts, cilantro, and lime wedges
- Line one baking sheet with 6 layers of paper towels. Cut tofu and arrange tofu on baking sheet. Top the tofu with 6 more layers of paper towels. Place another baking sheet on top of the paper towels fro 30 to 45 minutes–this provides the weight needed to extract the water from the tofu.
- Break out the nonstick electric skillet and set the temperature as high as it goes. Lightly brush with canola oil. Add tofu to the skillet and cook until both sides are browned. Repeat with remaining tofu. If you don’t have time to finish the dish, just put the cooked tofu in the fridge. The tofu with the water extraction and cooking is the longest step in this dish.
- Cook your potatoes in boiling water or in the microwave.
- Heat sesame oil in a nonstick skillet over medium high heat. Add ginger and garlic; cook 1 minute. Add onions, zucchini, and frozen peas; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, and coconut milk; bring to a simmer; then add tofu and potatoes. Bring back to a simmer and cook until everything is warmed through.
- Serve over rice and top with peanuts, cilantro, and lime wedges.
Tofu, Potato, and Pea Curry: