Red Tofu Curry
This is a great recipe from Keo's Thai Cuisine that originally calls for pork, however we substitute tofu. You can serve with cous cous, brown rice, or quinoa. Serves 4.
1 package tofu
2 tablespoons vegetable oil
1 teaspoon Red Curry Paste
1/2 cup shredded young bamboo shoots
3 kaffir lime leaves
1 cup coconut milk
10 to 15 sweet basil leaves
1 to 2 tablespoons fish sauce
1 to 5 red chile peppers, chopped (optional)
Use firm or extra-firm tofu. Cut tofu into desired sizes and wedge between paper towels to absorb extra moisture for 10-20 minutes. Heat oil in a frying pan with medium heat, add tofu. Cook 5-10 minutes on one side until golden brown, turn to other side and repeat until all sides golden brown. Remove from heat and set tofu aside.
In a saucepan heat oil and red curry paste on high heat, until curry paste bubbles. Add bamboo shoots and any other desired vegetables, kaffir lime leaves, and coconut milk; stir well. Mix in tofu, basil, fish sauce and red peppers. Garnish with red chile peppers, kaffir lime leaves, sweet basil leaves, and hot steamed rice.