Curried Chicken Or Tofu Recipes

THAI COCONUT CURRY CHICKEN AND TOFU

Steps:

• Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
• Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4-6 minutes or until vegetables start to soften. Add chicken and broth, and bring to a simmer. Simmer for 8-10 minutes, or until chicken is cooked through and no longer pink.
• Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

SIMPLE CHICKEN AND TOFU CURRY

Steps:

• Heat the oil in a large pan or wok.
• Sweat the onion and brown the chicken add the tofu and brown a little (for that crispness that tofu usually lacks).
• In a bowl mix curry into coconut milk and add chicken stock.
• Pour liquids over meat mixture.
• Simmer for 20 minutes, or until ready to serve.
• Take care not to boil because this will cause the tofu to disintegrate.