I have done a lot of curries in my life. Some were good and some were misses. I kept trying new ones now and again. And then I fell on a recipe I changed so much it barely resembles what it was in the first place. So I can calling it my own. This is the Best Thai Curry Tofu EVER recipe. I first did it for Raquel on her birthday dinner, remember the one where I did a cute cartoon Rat Cake? We were both in awe of this curry. Seriously, it is that good and carnivores will not feel depraved.
So when I was invited to very special foodie potluck blog launch party (say that 3 times fast) I knew this was the dish I wanted to contribute to the magnificent spread there would be. This summer I made 2 new friends, Lindsay and Jackson. They are the owner of a very special store called FAIT ICI, an eco-conscious general store. I got to interview them in the store 2 days before opening. The place was a construction zone and the anxiety was palpable yet they took a good 90 min to chat with me. They really have made a point of getting in touch with the people and with the foodie community.
This camaraderie paid off when they contacted some of us foodies about a great project they had in mind: the ici et here blog project. The concept is simple and brilliant: ici et here is a group blog with a fixed lifespan of 52 weeks where 52 posts will be published by 52 different people in both French and English. This blog endeavors to document the interplay of food and life in Montreal. The launch party coincided with the first published post and all the people involved were invited. Yes, yours truly will be one of the 52 authors. I’ll keep you posted when mine is up!
Best Thai Curry Tofu Ever
1 tablespoon oil
12 ounces extra-firm tofu, drained and cubed
1/2 teaspoon salt
2 tablespoon butter or margarine
1 small onion, chopped
2 cloves garlic, minced
2-3 bell peppers (red, yellow, orange best), cut into nice chunks
2 zucchinis, sliced thick
10 ounce can coconut milk
1 tablespoon curry powder
1 tablespoon, fresh or frozen lemongrass (1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup chopped fresh coriander
1. Heat oil in a large skillet over medium-high heat. Add tofu cubes, salt and fry until golden on all sides, stirring occasionally. Set aside in a bowl.
2. Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until translucent. Add bell peppers and zucchini; cook and stir 5 minutes.
3. Stir in coconut milk, curry powder, lemongrass, salt, pepper and coriander.
4. Return the tofu to the skillet.
5. Simmer over low-medium heat, stirring occasionally, until the liquid has thickened up a lot.
Serve on udon noodles, basmati or jasmine rice.
Your curry looks and sounds so mouthwatering. I would never miss the meat at all, it’s perfect the way it is. What a great project that your friends are doing. Thanks for participating in the YBR and sharing your scrumptious recipe.
I’m intrigued… I’m not a tofu lover under most circumstances, but you’ve been raving about this, so now I’m really curious.
Oh I love that shop ! I don’t go often enough but I make a point of going in when I go at the library Georges-Vanier. Such a nice place full of good things!
Thank you all! Not sure why, all of a sudden I am not getting emails when I have a comment posted..so not checking as often…grr.
Sounds like a really cool project, and props to you for being involved. If this is so adored by non-tofu people, then as a tofu lover I will definitely need to try it!
I remember having read about your adored recipe and how you were later going to share it with us…nice that you did ;o) I really try to incorporate tofu in our meals…and yes your recipe sounds wonderful.
The project you’re involved in sounds very promising and I’m glad you’re getting to enjoy good fun and great company ;o)
Ciao for now and have a great weekend,
this sounds so yummy! i love it. thanks for sharing this.
This looks so amazing. I can’t wait to try it at home!
Wow.. You’ve made the best meal there! I love how you’ve combined the curry with all of those delicious healthy ingredients. I am like you, love curry a lot and have it frequntely.
This curry sounds so delicious. I love all the of the healthy and fresh ingredients coupled with the spicy flavor combo!
This may be a great recipe, but other than the addition of coconut milk and lemon grass, how would this be Thai? Curry powder, and margarine or butter, is not often used in Thai cuisine.
What would be more common would be to simmer the cream from the coconut milk until it separates, and then add your curry ingredients, and then use this fat rendered from the cream as the frying medium.
Regardless, I will try it. Thx
Thanks Jackson and Lindsay for your awesome comments!
@Ryk…sorry to not be ultra correct in my ethnic recipe, but for many readers using coconut milk and lemon grass is exotic and make sit Thai enough for them. Feel free to adapt it as you wish.
Best Thai Curry Tofu EVER & EVER & EVER & EVER & EVER EVER & EVER & EVER & EVER & EVER EVER & EVER & EVER & EVER & EVER EVER & EVER & EVER & EVER & EVER FOREVER!!!!
I’m not a tofu person AT ALL but this … ohhhhh man … THIS … practically had me in tears the next day when I was knee deep in a next day hangover and would have traded my left leg for a bite …. ummmmmmmmmmmmmmmm
~ amazing times all around
Thanks for your kind words Evelyne! What a GREAT night it was – so fun, and so darn deeelish!
We are truly honoured that you are involved in Ici et here and super grateful that you shared this recipe.
Friends, you gotta try this! I don’t typically like this sort of fare but it was TO DIE FOR!