Coconut Tofu Curry

(Serves 3-5)

Remember to start rice and other sides.

Drain tofu, divide it in half, cut one half into 3/4" blocks. Pan-fry until browned.

Cut and fry onions and garlic.

Put the other half of the tofu in a blender with the chickpeas and coconut milk. Blend until smooth. Add salt, curry powder, sesame oil, and paprika to taste. Getting the salt level right is important, but tricky.

Combine ingredients, heat them, serve with rice.


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