Curried coconut tofu.

Last Sunday, I decided to laze about and do nothing but actually enjoy my day off by doing the things I love. Since I love to cook, I did cook a bit. I made a wacky cake with peanut butter icing and I whipped up curried coconut tofu.

I kinda just made this up as I went along, but since I was asked for the recipe, I will try to replicate it here.

First, I mixed up my curry powder because I didn’t think I had any. Using my mortar and pestle, I ground black peppercorns, whole cloves, turmeric, cinnamon, poppy seeds, cardamom pods, and a garlic powder. After all of this, I realized I had some curry powder, so I threw some in the mortar and pestle. A warning: make sure the cloves are either well ground or you pick them out. I ended up biting into a few whole cloves when I ate this. Also, after grinding the spice mixture, fish out the cardamom pods as well. You don’t want to choke on one of these. Naturally, if you only have curry powder, you can use that. I didn’t really want to mix my own, but I am often the victim of an overflowing spice cabinet.

I heated some light olive oil and a little hot chili oil in my wok. As that was heating, in a separate bowl, I tossed some drained and cubed tofu in corn starch. This was my first time doing so, and I think it turned out well. It makes the tofu a little crispy.

When the oil was hot enough, I threw the tofu in the wok and let cook for a bit. I then added some chopped green onions and minced garlic to the wok.

After the tofu was nice and crispy and the garlic and onion was cooked down, I lowered the heat and stirred in a whole can of coconut milk, adding the spice mixture, a splash of lime juice, a little more garlic powder, and some sambel olek, because I like things spicy. A dash or two of hot sauce is good too.

I didn’t serve this over rice, but you could. Also, I had a few florets of cooked broccoli hanging out in the fridge that I just threw into my bowl. The next time I make this, broccoli and maybe some carrots. Red peppers would be nice too, as would just about any veggie you would like to add, except celery, because we all know how I feel about celery.

Have a great day everyone and keep cooking!

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