RED THAI TOFU CURRY SAUCE
Author: 
Recipe type: Main
Cuisine: Asian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Tofu – 1 Package firm rofu,8 oz, drainage and cut into 1-inch cubes
  • Coconut milk – ½ cup or 1 can
  • Bell peppers – 1 cup (I used yellow and orange)
  • Peanut butter – 2 tbspFor Red curry paste:
  • Coriander seeds – 1 tsp
  • Cumin - 1 tsp
  • Pepper balls – 3
  • Red chillies – 3 (soaked in water for ten minutes)
  • Fresh Lemon grass – 1 stalk/ 3 tbsp
  • Green chillies - 1
  • Lime Leaf – 1 tbsp
  • Shallot -1
  • Garlic – 3
  • Ginger – 1 inch
  • Olive oil – 1 tbsp
Instructions
  1. Red curry paste preparation: Blend all the ingredients under “for red curry paste” into smooth paste. This paste takes minutes to make but keep up to taken days if sealed with olive oil in a closed jar. To awaken flavors add some lime juice, add salt and pepper blend into a smooth paste.
  2. Tofu-capsicum preparation: Cut the tofu into slices and press with a paper towel to remove excess moisture. Wait for few minutes and press again. There is a lot of water in there. Heat 1 tbsp oil in a pan, add chilli flakes, place the tofu and capsicum on the pan for five minutes and toss it and fry the other side of the tofu for another five minutes. Season some salt, pepper and soy sauce. Remove the mixture. Keep it aside.
  3. Coconut milk preparation: Pour the coconut milk into a small saucepan over high heat. When it starts to simmer, add the peanut butter, grounded curry paste, lime juice, soy sauce, brown sugar and garlic. Whisk and keep on high heat for 15 minutes or until the sauce has thickened.[img src=”https://www.relishthebite.com/wp-content/uploads/2014/09/collage2thairedcurry.jpg” />
  4. Curry Preparation: Add the tofu capsicum and peanuts into this. Simmer for another 5-10 minutes. When the sauce coats the black of a spoon, add small amounts of broth or water and whisk according to the consistency you use.
  5. Serve over rice and noodles. Or any other way ;) you like it. Sprinkle some sesame seeds and scallions on top of it, nice and generous.
Notes
1. If you want thinner sauce, simmer for less time.
2. Adding crushed peanuts; the constancy really thickens quite a bit.
3. Instead of soy sauce, we can use fish sauce (but not vegetarian). Or can use hoisin sauce also.
4. You can use a store bought curry paste, they are also equally good. But if you want it to be pure vegetarian, check the label, as some curry pastes contain shrimp paste.
5. If you want to know how to toss, push it down, push away and pull back.
Recipe by Relish The Bite at https://www.relishthebite.com/red-thai-tofu-curry-sauce/