Recipe: Fried Tofu and Pepper Curry with Cashews (using coconut milk)

FRIED TOFU AND PEPPER CURRY WITH CASHEWS

"Fast and flavorful. Deep frying the tofu gives the dish a heartier, chewier texture. If you wish to avoid deep frying, simply shallow fry the tofu until golden."

1 carton firm tofu
1 1/2 cups peanut oil, for frying
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
2 Serrano chiles, minced or finely diced
1 to 2 teaspoons Thai red curry paste
1 cup coconut milk
1/2 cup vegetable stock, chicken stock, or water
Salt
Hot cooked rice or noodles (for serving)
3 tablespoons roasted, chopped cashews (for garnishing)
1/3 cup coarsely chopped cilantro leaves (for garnishing)

Drain the tofu, then wrap in a towel and press while you prepare the rest of the ingredients. Cut into 1-inch cubes. If still moist, blot the tofu with toweling so that it won't splatter when fried.

Heat the oil in a wok or skillet. When hot enough to sizzle a crumb of tofu, add 6 or 7 pieces and fry until golden and crisp. Don't let them brown, however. You'll need to separate the pieces, as they tend to cling to one another. Remove when done and set on paper towels to drain.

Pour all but 1 tablespoon oil out of the wok and return the pan to the heat. Add the onion, bell pepper, and chiles, and stir-fry for 1 minute.

Stir in the curry paste, then add the coconut milk, stock, 1/2 teaspoon salt, and the tofu. Simmer 2 minutes more, or until the tofu is heated through.

Serve over rice or noodles, garnished with the roasted cashews and cilantro.

Makes 3 servings
Source: This Can't Be Tofu! by Deborah Madison