Fried Tofu and Pepper Curry With Cashews

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Fried Tofu and Pepper Curry With Cashews

 

1 12-ounce carton firm tofu

1 1/2 cups peanut oil, for frying

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

2 serrano chiles, minced or finely diced

1 to 2 teaspoons Thai red curry paste

1 cup coconut milk

1/2 cup vegetable stock, chicken stock or water

1/2 teaspoon salt

3 tablespoons roasted, chopped cashews

1/3 cup coarsely chopped cilantro leaves

 

Drain the tofu, then wrap in paper towel, put on a plate and press (with a

heavy can or frying pan) to draw away excess moisture from tofu.

After 15 minutes or so, cut tofu into 1-inch cubes. If still moist, blot the

tofu with toweling so that it won't splatter when fried.

Heat the oil in a wok or skillet. When the oil is hot enough to sizzle a crumb

of tofu, add batches of 6 or 7 tofu pieces, and fry them until golden and crisp.

Don't let them brown, however. You'll need to separate the pieces because they

tend to cling to one another.

Remove when done and set on paper towels to drain. When you've finished frying

all the tofu cubes, pour all but 1 tablespoon of oil out of the skillet and

return pan to the heat.

Add the onion, bell pepper and chiles, and stir-fry for 1 minute. Stir in the

curry paste, then add the coconut milk, stock, salt and cooked tofu. Simmer 2

minutes more or until tofu is heated through. Serve over rice or noodles,

garnished with roasted cashews and cilantro.

Serves 3.

 

 

 

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