For my first post, I decided to make Tofu Coconut Curry. I recently went to the vegan restaurant Au Loc in Huntington Beach, and was reminded how much I enjoy eating vegetarian/vegan dishes.
I looked up a few recipes, and read the comments that were posted by people who had made the dish. I took the suggestions posted by people who had tried the recipes, and compiled the recipes and suggestions into my own version of the dish.
Of course as I was making it, I adjusted the recipe I compiled as I saw fit, and will do my best to stay true to how I made it, because it was REALLY good!
Even though I added twice the recommended amount of curry paste as was suggested in the recipes, I still thought the recipe turned out a little bland, so I topped mine off with some Sriracha, a chili paste I recently learned about from my friends vegan food blog. Coincidentally this recipe is vegan too! Here goes, I hope you try it out and enjoy it as much as I did!
Ingredients
2.5 cups unsweetened Coconut Milk
1 Extra Firm Tofu
2 Tbsp Extra Virgin Olive Oil
1/2 lb Bok Choy
1 small head of Broccoli
1 White Onion
1 Carrot
1 Red Pepper
2 Tbsp Curry Paste
2 Tbsp brown sugar
Green Onions
Cilantro
Sriracha (to taste)
Rice/Quinoa/Barley
Cut the tofu length wise into 1/2 to 3/4 inch slices. Tear up the slices into rough parts. Heat a skillet with the olive oil, and brown the tofu on all sides. Roughly cut the head of broccoli, bok choy, onion, red pepper, carrot, and green onion.
Meanwhile, mix the coconut milk, finely sliced cilantro, and brown sugar. Once the tofu is browned, add the coconut milk mixture, and all vegetables. Simmer over low heat until vegetables are at their desired tenderness.
Top whichever grain you decide to make with the sauce, and serve! As I said before, I wanted a little more of a kick to mine, so I topped it with some sriracha, try it out!
