Madras Coconut Curry with Lime and Tofu

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Adapted slightly from Deborah Madison's "This Can't Be Tofu!"

Ingredients:

1 carton soft or firm tofu
2 tsp light brown sugar
1 can coconut milk mixed with 1/2 cup water or chicken broth
1 tsp tamarind concentrate dissolved in 1/2 cup warm water
1 tbsp Madras Curry Powder
1/4 tsp salt
1/2 tsp turmeric
1 tbsp ground coriander
1/4 tsp cayenne
2 large cloves garlic
1 heaping tbsp minced fresh ginger 4 chopped Roma tomatoes
4 scallions, chopped
juice of one lime
fish sauce or soy sauce to taste
chopped fresh cilantro

Directions:

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.

 

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