Broccoli & Tofu Coconut Curry
By George Tsourounakis; Edited by Kristen Yi
Since I’ve been a vegetarian for so long, I’ve learned to experiment with different ingredients. Though making this recipe was one of my first times using coconut milk in a dish, it was a lot easier to cook with than I expected. Also, I had no intention of making this dish vegan, so I guess you can say it was an accident.
DIRECTIONS
To prep tofu, cut one package’s worth of tofu in half. Wring out some water from the block. Slice that section in half lengthwise and then cut slices to be about ¼ inch. Try to dry out any excess water with paper towels. Then lightly flour the pieces of tofu (this gives an slight crust). Set tofu aside.
Put the oil into a sauté pan and heat. Chop the half onion and add to the pan, I usually just slice it because I like big pieces of onion. Cook the onion until tender, usually about 5 minutes. Then add the tofu in a single layer and cook for about 2 minutes on each side. There should be a little bit of a crust that forms.
Next, add the curry, ginger, and cayenne pepper. Mix this around so there is even distribution of spices. Chop the broccoli into florets, if you want to use the stems as well, add them with the tofu since they take a little longer to cook. Add the broccoli florets and toss. Pour in the coconut milk so that the pan deglazes a little. Make sure it is distributed throughout the pan. Let this simmer for a few minutes, until the broccoli is bright green. Add a pinch of salt and a pinch of pepper to taste.
You can serve this with rice noodles, white rice, or brown rice (my personal favorite). Enjoy!
INGREDIENTS
½ package of tofu
¼ cup of flour
½ white onion
2 tbsp oil
3 tbsp curry powder
1 tsp of ground ginger
1 tbsp cayenne pepper
½ can of coconut milk
1 large head of broccoli
Salt and pepper to taste