Recipe: Curried Tofu with Soy Sauce

CURRIED TOFU WITH SOY SAUCE

2 tablespoons peanut, canola or grape-seed oil
1 large onion, chopped
1 tablespoon curry powder (or to taste)
1 cup roughly chopped walnuts or unsalted cashews
1 (12 to 14 ounce) can unsweetened coconut milk
1 block tofu, cut into 3/4-inch cubes (about 1 pound)
2 tablespoons soy sauce (or to taste)
Salt and cayenne pepper to taste
Cooked rice (for serving)

Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn).

Add curry powder and cook, stirring, for 30 seconds or so.

Add nuts and cook, stirring occasionally, for about a minute.

Add coconut milk. Stir, bring to a boil and reduce heat to medium.

Add tofu, stir and heat about 3 minutes.

Stir in soy sauce, then taste and adjust seasoning with soy sauce, salt and/or cayenne as necessary.

Serve over white rice.

Servings: 4
Source: The Oregonian; Tuesday, September 26,2000