Fresh Herb and Tofu Curry

Name: Fresh Herb and Tofu Curry
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 smalls or 5 small heads baby bok choy (Shanghai bok choy), cut crosswise into 1-in. pieces; 118 milliliters thinly sliced canned bamboo shoots, drained and rinsed; 383 grams can coconut milk; 2 Tbsps canola oil; 2 teaspoons curry powder, preferably Madras; 1 teaspoon Thai or Vietnamese fish sauce; 118 milliliters coarsely chopped fresh herbs, such as mint, cilantro, Thai basil, or Vietnamese coriander (rau ram); 1 large garlic clove, finely chopped; 2 teaspoons packed shaved light palm sugar* or light brown sugar; 1 teaspoon salt; 118 milliliters thinly sliced shallots; 397 grams firm tofu

The recipe Fresh Herb and Tofu Curry is ready in around 50 minutes and is definitely an outstanding gluten free, dairy free, and pescatarian option for lovers of Indian food. This main course has 523 calories, 18g of protein, and 43g of fat per serving. This recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of salt, curry powder, coconut milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Instructions

Cut tofu into 16 rectangles shaped like husky dominoes (each about 1 in. wide, 1 1/2 in. long, and 1 in. thick). Put tofu in a wide, shallow bowl.

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Tofu

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Bowl

Mix 1 tsp. salt with 2 cups very hot or just-boiled water and pour over tofu to just cover.

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Water

Salt

Tofu

Let sit 15 minutes.

Transfer tofu to a double layer of paper towels set on a plate and let drain 10 minutes.

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Tofu

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Paper Towels

Meanwhile, heat 2 tbsp. oil in a medium nonstick frying pan over medium heat. Fry shallots, stirring occasionally, until light golden, 9 to 10 minutes.

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Shallot

Cooking Oil

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Frying Pan

Add garlic and curry leaves and fry 2 to 3 minutes, stirring constantly, until light and crisp.

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Curry Leaves

Garlic

Add curry powder, remove from heat, and stir to aromatize spices. Using a slotted spoon or skimmer, transfer seasonings to a bowl, leaving most of fragrant oil in pan.

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Curry Powder

Seasoning

Spices

Cooking Oil

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Slotted Spoon

Skimmer

Bowl

Frying Pan

Blot tofu dry.

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Tofu

Add more oil to pan, if needed, to film bottom and heat to medium-high. Fry tofu, turning once, until golden, 4 to 5 minutes (it won't be crisp).

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Tofu

Cooking Oil

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Frying Pan

Lower heat slightly and return all but 1 tbsp. shallot mixture to pan.

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Shallot

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Frying Pan

Add coconut milk, bamboo shoots, and palm sugar. Bring to a simmer and cook 2 to 3 minutes.

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Bamboo Shoots

Coconut Milk

Palm Sugar

Add bok choy and cook until tender, 3 to 5 minutes. Gently stir in fish sauce.

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Fish Sauce

Bok Choy

Transfer to a serving bowl and top with herbs and rest of shallots.

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Shallot

Herbs

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Bowl

Serve with rice.

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Rice

*Find curry leaves at Indian markets. Palm sugara dark unrefined sugar made from palm-tree sap or sugarcane juicehas a musky, slightly molasses-like flavor. It usually comes in hard discs; slice off shavings with a sharp knife before measuring. Find it at well-stocked grocery stores and Asian or Latino markets (in Indian markets, it's called jaggery, and in Latino markets, piloncillo).

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Unrefined Sugar

Curry Leaves

Panela

Molasses

Jaggery

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Knife

Equipment

Ingredients

Servings:

4smalls

or 5 small heads baby bok choy (Shanghai bok choy), cut crosswise into 1-in. pieces 118milliliters

thinly sliced canned bamboo shoots, drained and rinsed 383grams

can coconut milk 2Tbsps

canola oil 2teaspoons

curry powder, preferably Madras 1teaspoon

Thai or Vietnamese fish sauce 118milliliters

coarsely chopped fresh herbs, such as mint, cilantro, Thai basil, or Vietnamese coriander (rau ram)1large

garlic clove, finely chopped 2teaspoons

packed shaved light palm sugar* or light brown sugar 1teaspoon

salt 118milliliters

thinly sliced shallots 397grams

firm tofu

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Essay Chenin Blanc. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 9 dollars per bottle.