Red Curried Vegetables With Tofu

The quantities on this are large because I cooked it for a large group of people. Try halving it; when I do actually test it with a smaller group, I'll halve it here, too. You can use different vegetables, of course. Add them in the order of how long they need to cook. I made this recipe up.

Serves about 8

1. First prepare the tofu. Drain and rinse it well. Press out as much of the liquid as possible without breaking the tofu - either by squeezing with your hands or by wrapping in a clean teatowel and pressing under a heavy weight for 30 minutes or so. Cut into 2cm (3/4 inch) cubes; there should be about 32.

2. Heat a large heavy frying pan, and oil it lightly (or heavily if you prefer). Fry each side of the tofu cubes until golden brown, and set aside (you can do this while preparing the rest of the curry, as long as you keep an eye on it). Don't stirfry it, but wait to turn it until the bottom is browned, then turn carefully, without breaking.

3. To make the curry, heat a large saucepan or wok, then add a little oil, and heat again. Add the garlic, and stir for a few seconds before beginning to add the vegetables in the order given. The curry paste needs to be added before the pan gets so full that it doesn't fry properly, but not so soon that it overcooks. I add it after the peppers.

4. When all the vegetables are in, add the fried tofu and cook for a few more minutes, then turn the heat down, cover and simmer, stirring occasionally (carefully, to avoid breaking the tofu), until the vegetables are done to your liking. Take the lid off before the end if it looks like there will be too much liquid.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 18 Jan 1999 (last altered 21 Jan 1999) - comments and questions to Kake L Pugh (kake@earth.li).