Curried Tofu with Soy Sauce
- 2 tablespoons peanut, grape-seed, or other oil
- 1 large onion, minced
- 1 tablespoon curry powder, or to taste
- 1 cup roughly chopped walnuts or unsalted cashews
- One 12- to 14-ounce can (1½ to 2 cups)
- unsweetened coconut milk or 2 cups homemade coconut milk
- 1 block tofu (about 1 pound), cut into ¾-inch1 block tofu (about 1 pound), cut into ¾-inch cubes
- 2 tablespoons soy sauce, or to taste
- Salt
- Cayenne
Instructions:
Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time.
- Put the oil in a 10- or 12-inch nonstick skillet, turn the heat to medium-high, and heat for 1 minute. Add the onion and cook, stirring occasionally, until the edges of onion pieces are well-browned, about 10 minutes (for best flavor, the onions must brown but not burn). Add the curry powder and cook, stirring, for 30 seconds or so; add the nuts and cook, stirring occasionally for about 1 minute.
- Add the coconut milk. Stir, bring to a boil, and reduce the heat to medium. Add the tofu, stir, and let the tofu heat through for about 3 minutes. Stir in the soy then taste and adjust the seasoning with soy salt, and/or cayenne as necessary. Serve.