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Rated 4.0 stars by 3 users
3-4
Adapted slightly from Deborah Madison's "This Can't Be Tofu!"
2 teaspoons light brown sugar
1/4 teaspoon salt
1 tablespoon Oaktown Spice Shop Madras Curry Powder
1/2 teaspoon turmeric
1 tablespoon ground coriander
1/4 teaspoon cayenne
2 cloves garlic, minced
1 teaspoon tamarind concentrate dissolved in 1/2 cup warm water
1 heaping tablespoon minced fresh ginger
4 chopped Roma tomatoes
steamed rice
Drain tofu and dice into cubes.
Combine sugar, coconut milk, salt, curry powder, turmeric, coriander, cayenne, garlic, tamarind, and ginger in a large skillet. Bring to a boil and simmer for 1 minute. Add tofu and lower heat. Simmer covered for 10 minutes.
Add tomatoes and scallions and simmer for 5 more minutes. Add lime juice. Season with fish or soy sauce.
Serve on rice and top with cilantro.
Just made this, delicious. I minced the garlic (not stated, but seemed the right thing to do), and I like my curry a bit thicker so I will eliminate most of the added water suggested.
Hi Susan, we use Tamicon tamarind concentrate, which is more of a paste.
Can you please recommend a brand for the tamarind concentrate? Is it powder or paste?
Love this recipe but I usually sub the tofu for Japanese sweet potato and add carrots.