Tofu And Cabbage Curry
serves 2-4
This is a simple, spicy braised tofu and cabbage dish flavored with curry and coconut milk. The tomato puree adds a balancing acidity and lightness. For even more bright flavor, stir in a teaspoon of lime juice and chopped cilantro or basil at the end.
1 package extra firm tofu, pressed and cubed
1/2 head green cabbage, chopped
1/2 medium onion, diced
1 tablespoon minced ginger
2 teaspoons canola oil
1 teaspoon ground cumin
2 teaspoons curry powder
1/2 teaspoon garam masala
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1 can lite coconut milk
1 tablespoon tomato puree
1/2 cup water
1 teaspoon fish sauce
prep: 10 minutes
total: 35 minutes
Dutch oven
1. Wrap the block of tofu in a kitchen towel, and weigh it down with a heavy cast-iron lid or other flat heavy object until much of the water is pressed out, 15-20 minutes. Prep the cabbage, onion and ginger.
2. Heat the canola oil in a shallow Dutch oven or heavy skillet over medium-high heat. When it's hot and shimmering, add the onions and a light sprinkling of salt. Cook 1 minute.
3. Add the cumin, curry powder, garam masala, cayenne and black pepper. Cook, stirring often to toast the spices, 2-4 minutes.
4. Add the coconut milk and tomato puree and stir to combine. Bring the sauce to a simmer, add the cabbage, stir and cover. Cook, stirring often and adjusting the heat as needed to maintain a simmer, until the cabbage begins to turn soft, about 10 minutes. When the tofu is ready, cut it into cubes.
5. Add half the ginger and tofu and stir to combine. Cover and cook, gently stirring once or twice, until the tofu is tender and hot all the way through, another 8-10 minutes.
6. Stir in the remaining ginger and the fish sauce.
2. Heat the canola oil in a shallow Dutch oven or heavy skillet over medium-high heat. When it's hot and shimmering, add the onions and a light sprinkling of salt. Cook 1 minute.
3. Add the cumin, curry powder, garam masala, cayenne and black pepper. Cook, stirring often to toast the spices, 2-4 minutes.
4. Add the coconut milk and tomato puree and stir to combine. Bring the sauce to a simmer, add the cabbage, stir and cover. Cook, stirring often and adjusting the heat as needed to maintain a simmer, until the cabbage begins to turn soft, about 10 minutes. When the tofu is ready, cut it into cubes.
5. Add half the ginger and tofu and stir to combine. Cover and cook, gently stirring once or twice, until the tofu is tender and hot all the way through, another 8-10 minutes.
6. Stir in the remaining ginger and the fish sauce.
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