Tofu Curry

Name: Tofu Curry
Ingredients: 2 tablespoons vegetable oil; 2 cups coconut cream; 1 tablespoon palm sugar; 1 tablespoon light soy sauce; 1 tablespoon sweet soy sauce; 14 cup gingerroot (finely julienned); 1 lb firm tofu (large dice); 2 tablespoons tamarind juice; 12 cup basil leaves; 12 cup cashews (crushed)

10 ingredients

8 steps

Ingredients

2 tablespoons vegetable oil
2 cups coconut cream
1 tablespoon palm sugar
1 tablespoon light soy sauce
1 tablespoon sweet soy sauce
14 cup gingerroot (finely julienned)
1 lb firm tofu (large dice)
2 tablespoons tamarind juice
12 cup basil leaves
12 cup cashews (crushed)

Directions

1

Combine the oil and 1/4 cup of the coconut cream in a wok.
2

Simmer until the oil separates, ~5 minutes.
3

Add 3 tbs of curry paste (whatever your preference) and try, stir regularly over a gentle heat until fragrant.
4

Add the palm sugar, soy sauces, ginger, and tofu.
5

Cook a few minutes, then add the tamarind water and remaining coconut cream.
6

Bring to a boil and stir in the basil leaves.
7

Remove from the heat.
8

Pour crushed cashews over the dish and serve on rice.