30 minutes
A delicious blend of creamy coconut, aromatic curry spices, and crispy nuts paired with tofu, served ideally over rice.
tablespoons
Large Onion, peeled and chopped
each
tablespoons
Walnuts, roughly chopped
cups
0 cans
Tofu, cut into roughly 3/4-inch cubes
0 lb
tablespoons
to taste
to taste
1. Sauté Onions
Begin by heating two tablespoons of peanut oil in a 10- or 12-inch nonstick skillet over medium-high heat for about a minute, then add the chopped onion and cook for about 10 minutes until golden brown.
2. Add Curry Powder
Stir in a tablespoon of curry powder and let it cook for 30 seconds to toast the spice and enhance its flavor.
3. Cook Nuts
Add the walnuts or cashews to the skillet and cook for about a minute to warm and toast them.
4. Simmer with Coconut Milk
Pour in the can of coconut milk and bring the mixture to a boil, then immediately reduce the heat to medium and stir occasionally until heated through.
5. Add Tofu
Gently fold in the tofu cubes and let them heat for about 3 minutes in the simmering sauce.
6. Season and Serve
Stir in the soy sauce and season with salt and cayenne pepper to your taste, adjusting the seasonings as needed.
Even if the recipe doesn't specify, always press your tofu to remove excess moisture before cooking. Use a tofu press or wrap the tofu block in paper towels and place a heavy object on top for at least 15 minutes.
If possible, marinate the tofu for 30 minutes to a couple of hours before cooking to allow the flavors to penetrate. You could add a splash of soy sauce, lime juice, and a grated garlic or ginger to the marinade for an extra flavor punch.
Before using, toast the nuts in a dry pan over medium heat until they're golden and fragrant. This brings out their natural oils and enhances their flavor.
As you finish the dish, consider adding fresh basil, cilantro, or a squeeze of lime for brightness and a hint of freshness.
Tailor the heat by adjusting the amount and type of curry paste. For deeper flavor, sauté the paste in oil before adding the coconut milk.
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