REVIEW: Red Curried Tofu

[Guest guest]

Big thumbs up for this recipe. Marinated the tofu a little bit and fried the

cubes before adding them to the sauce. The honey added a nice sweetness to the

curry. We loved it. Definitely a keeper

 

 

Red Curried Tofu

 

1 cup uncooked long-grain rice

1/2 tsp. salt

1 head broccoli, cut into chunks

1 tbsp. soy sauce

2 tsps. dark sesame oil

1 tbsp. honey

1/2 large red onion, sliced thinly

1/2 tsp. chile paste with garlic

 

1 yellow bell pepper, sliced thinly

1 14 oz. can diced tomatoes, undrained

1 1/2 tsps. curry powder

12 oz. firm tofu, drained and cut into 1 " cubes

1 tsp. ground coriander

1/4 cup minced fresh cilantro

1/2 tsp. ground tumeric

1/4 cup chopped dry-roasted cashews

 

 

 

 

Cook the rice as you normally would. Steam broccoli. Heat oil in a nonstick

skillet and saute onion and bell pepper until tender, about 4 minutes. Stir in

curry, coriander, tumeric, and salt, cook 2 minutes. Add soy sauce, honey, chile

paste, tomatoes/juice, and tofu. Bring to a boil, reduce heat and simmer until

heated through. Mix in the broccoli, cashews, and cilantro. Serve over rice.