Monday, February 8, 2010
Curry Tofu & Rice
I just so happened to have the afternoon free last Thursdays and both my roommates were around so we decided to cook together. After chatting for a while we decided to try out some sort of potato curry dish. Then I realized we had leftover tofu we needed to use. I quickly learned my Dutch roommate, Sus, had never had tofu before! So, obviously we needed to amend our plans in order take Sus's tofu virginity. I went about searching my favorite food blogs and stumbled upon a perfect recipe to combine our curry idea with tofu. Check out the recipe:
It happens to have curry, coconut, and tofu! I had to change it a little bit since we didn't have all the ingredients. Instead of coconut milk I ran across the street to get a fresh coconut and we used the coconut water. Usually you can find little boys selling bags of nuts around but we lacked the cashews as well. We exchanged cauliflower for broccoli which we all preferred . The tofu was from a vegetarian restaurant and was very firm and absorbed lots of flavor. It was a tasty dish in all, but because we used coconut water instead of coconut milk it was definitely missing a creaminess. I had some natural yogurt from a local place called Xelac which helped. It was interesting dish in all but I wouldn't make it again without the coconut milk.