Curried Tofu

Tofu is fast-food in our house. Press it a little, spread with a marinade, then fry it up for a great meal.

The other day I served this curried tofu with corn on the cob, wilted greens and coconut rice for a simple meal that hit the spot after a busy day.

The tofu, which was marinated in red Thai curry paste, was spicy with a good texture.

Here's what I did.

Curried Tofu
14 oz firm tofu
2 tbsp red Thai curry paste
1 tbsp tamari
1 tbsp lime juice

Drain the tofu, wrap it in a towel, and press it for 30 minutes (less is fine, but the pressing creates a firmer texture).

Meanwhile, whisk together the curry paste, tamari and lime juice.

Slice the tofu in 1/2 inch slabs. Spread the marinade on one side, turn the tofu and smear more on the other side. Use all the marinade.

Let the tofu rest a little while to absorb some of the flavor. Then heat a shimmer of oil in the bottom of a skillet and fry the tofu a few minutes on both sides until starting to crisp and blacken slightly.

Serves 2-3

Tofu marinating on a plate