Wednesday, February 20, 2008

What Washington Eats Wednesdays: Tofu Curry--So Liberal-ly, I Should Have Voted for Hillary


Went to Philly for a sort of culinary/romantic getaway this past weekend and came back with a bunch of delicious loot from the 9th Street Italian Market (apparently the oldest and largest outdoor market in the U.S.--kind of like the Eastern Market but ten times better and bigger). Got a bunch of grrrreaaat stuff from DiBruno's and Talluto's, which I will write about later, but I also purchased a bunch of lovely spices from one of the spice stores along 9th Street. Tonight, I had to make use of the beautiful golden curry that I bought. So I made something so liberal and crunchy, I should have just voted for Hillary in the Potomac primary (as of this writing, she's losing big time, and has run out of money). Anyhoo, so I looked in my fridge and cupboard and pulled together a tofu and vegetable curry, with potatoes, broccoli, diced lime rind, ginger, coriander, roasted red pepper and coconut milk. Served with brown rice and fried up a bit of onion roti bread. Woohoo, I won't shave my armpits this week!


Here's the recipe:



1 package(s) (14 1/2- to 16-ounce) extra-firm tofu, drained, patted dry, and cut into 1 1/2-inch cubes
1 tablespoon(s) cornstarch
1 tablespoon(s) peanut or corn oil
1 bunch(es) green onions, chopped
3 tablespoon(s) fresh gingerroot, peeled, chopped
4 teaspoon(s) curry powder
1 teaspoon(s) ground cumin
1 teaspoon(s) grated lime rind
3/4 teaspoon(s) salt
1/4 teaspoon(s) cracked black pepper
1 1/2 pound(s) small red potatoes, halved
3 cup(s) water
1 can(s) (14-ounce) reduced-fat coconut milk
1/2 pound(s) broccoli chopped
1 large sweet red pepper chopped, (or use about 1/3 cup roasted red peppers from a jar)

In large plastic bag, combine tofu cubes and cornstarch. Shake until all cornstarch adheres to cubes. In heavy 6-quart saucepot, heat oil over medium heat. Add tofu cubes and saute until lightly browned on all sides -- about 5 minutes. Stir in half of onions, the gingerroot, curry powder, cumin, lime rind, salt, and black pepper; saute 1 minute longer.
Add potatoes, water, and coconut milk to curry; heat to boiling over high heat, stirring constantly. Reduce heat to low; cover and cook until potatoes are just tender -- about 20 minutes. Add broccoli and red pepper to curry; heat to boiling over low heat, stirring occasionally.

1 comment:

dchartier said...

Yum! - This was worthy of a curry emergency. I will bring some excellent pepper jelly, fresh baked sourdough and mascarpone on Wednesday to return the favor. Oh yea and some Turkish rose tea.

Related Posts with Thumbnails

View My Stats