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.