Cauliflower and Tofu Red Curry

>> Saturday, March 27, 2010

 Now that we have all made a fresh batch of Red Curry Paste, (right everyone?) it's time to use it in a recipe! This dish was inspired by a veggie curry I saw on (never home)maker. I can't get enough red curry. I love the way sweet creaminess of the coconut milk plays off the rich flavors of the curry paste and cools the spiciness of the sriracha while the salty, unctuous fish sauce adds brightness. Now I'm hungry. I could call for some quick Thai takeout or I could just whip this little number up! It's easy, healthy and best of all, scrumptious. Try for yourself and see, there is no better reward for slaving away (hardly) to make your own curry paste!


- 1 red pepper, cut into 1 inch pieces
- 1/2 large head of cauliflower or 1 medium to small head, cut into medium sized florets
- 1/2 block extra firm tofu, drained and cubed
- 14 ounces coconut milk
 - 1 - 2 Tbsp homemade (or store bought, you stinker!) red curry paste
- 1 Tbsp brown sugar
- 1 splash dry white wine
- 1 splash fish sauce (optional)
- 1-2 tsp of sriracha chili sauce (optional and VERY spicy)
- Olive oil

 In a small bowl, whisk together the red curry paste, brown sugar and coconut milk until well combined. Set aside.

 In a medium pan, heat a few tablespoons of olive oil until hot. Add your drained and cubed tofu (you may want to pat it down with paper towels to ensure you get all the moisture out that you can) and cook until well browned on all sides (as you can see from the picture, you will want to use a NON-stick pan and plenty of oil.)
Place a steamer insert into a medium to large pot and fill with water to just below the bottom of the insert (you shouldn't see any water.)
 Place cauliflower florets on top of the insert and cover the pot with a lid, bring to a boil and allow to steam for 5 - 10 minutes or until softened but still slightly al dente or crisp in the middle.
When the tofu is browned, add the red pepper and sautee a few minutes in the oil with the tofu to let it soften just a bit.
 Once the cauliflower is steamed to your desired level of crunch, add the curry mixture to the tofu and peppers, stir to mix then add the cauliflower.
Bring to a strong simmer then taste the curry and add fish sauce, wine and sriracha to your taste.
Reduce heat and cover pan, cook over low heat for another 15 to 30 minutes or until sauce has thickened. Taste again to determine if any additional seasonings are needed. Serve over rice.
Adapted from (never home)


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