Tuesday, June 12, 2007

Grilled tofu with red-potatoes, peas, and crushed peanuts

  • 2 container (14 ounces) firm or extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1 small onion, halved and thinly sliced
  • curry powder-I use a lot, just add to your liking.
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup lite coconut milk
  • 1 box (10 ounces) frozen peas
  • 4 red potatoes cut in cubes
  • 1/4 cup crushed peanuts
  • Cooked brown rice, for serving (optional)


  1. Cut tofu into strips, Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
  2. Meanwhile cook red poatotes until soft, drain and set aside. Season with salt.
  3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion,and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  4. Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and potatoes, cover, and cook until tender, about 4 minutes. Add crushed peanuts, serve over rice if desired.

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