Curried Tofu, 3/27/10.I've never shared our curry recipe with anyone because we've never made curry that doesn't suck. Until now. This recipe came as a recommendation from Chris' co-worker, and was a big success. It was perfect for us (meaning, it's simple) and I recommend it highly. Soooo tasty.
Tofu Curry with Cashews
(altered from Chicken Curry with Cashews at Epicurious)
- 1/2 stick (1/4 cup) unsalted butter
- 2 medium onions, finely chopped (2 cups)
- 2 large garlic cloves, finely chopped
- 1 tablespoon finely chopped peeled fresh ginger
- 3 tablespoons curry powder
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 container of extra firm tofu, cut into cubes (instead of chicken)
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup chopped fresh cilantro
- 3/4 cup cashews (1/4 pound)
- 3/4 cup plain whole-milk yogurt
- Accompaniment: cooked basmati or jasmine rice
- Garnish: chopped fresh cilantro
Heat butter in a 5- to 6-quart wide heavy pot over moderately low heat until foam subsides, then cook onions, garlic, and ginger, stirring, until softened, about 5 minutes. Add curry powder, salt, cumin, and cayenne and cook, stirring, 2 minutes.
Separately, we pan-sauteed/fried the cubes of tofu, until each side was seared just a bit, so the cubes don't crumble when added to the pot.
Add [tofu] and cook, stirring to coat, 3 minutes. Add tomatoes, including juice, and cilantro and bring to a simmer, then cover and simmer gently, stirring occasionally, 10-15 minutes longer (even longer won't hurt).
Just before serving:
Pulse cashews in a food processor until very finely ground, then add to curry along with yogurt and simmer gently, uncovered, stirring, until sauce is thickened, about 5 minutes.
