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Categories:Viewed: 36 - Published at: 3 years ago
Ingredients
- 2 tablespoons peanut, canola or grape seed oil
- 1 large onion, peeled and chopped
- 1 tablespoon curry powder, or to taste
- 1 cup roughly chopped walnuts or unsalted cashews
- 1 can (12 to 14 ounces) unsweetened coconut milk
- 1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes
- 2 tablespoons soy sauce, or to taste
- Salt and cayenne pepper to taste.
Method
- 1. Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
- 2. Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.
