Adapted slightly from Deborah Madison's "This Can't Be Tofu!"
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
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.
January 07, 2022
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.
June 07, 2016
Hi Susan, we use Tamicon tamarind concentrate, which is more of a paste.
June 06, 2016
Can you please recommend a brand for the tamarind concentrate? Is it powder or paste?
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