Tag Archives: curry

Red Curried Tofu

16 Jun

Red curried tofuI hosted a lunch meeting last week and one of the guests was a gluten-free almost-vegan (well, maybe she’d eat one egg, she told me). I figured my best bet would be an Asian vegan dish.

I got this recipe from a magazine – which one I do not know, possibly the late, lamented Cooking Light – and I really like it. It’s fast and easy to make, tasty and healthy. According to the recipe, it has only 292 calories per serving, 7 grams of fat and 3.5 grams of fiber so it’s a good Weight Watchers choice. We don’t like cilantro, so we substitute parsley.

This dish is very flavorful and nicely spicy. The heat comes from the Chinese chili paste, so if you don’t like it hot, use less (or even none) and if you like a lot of heat, use a little more.

Ingredients:

1 cup uncooked long-grain white or brown rice
2 tsp. dark sesame oil
1 Tbs. vegetable oil
2½ cups onion, sliced vertically
1 cup yellow or red bell pepper strips
1½ tsp. curry powder
1 tsp. ground coriander
½ tsp. ground turmeric
½ tsp. salt
1 Tbs. low-sodium soy sauce
1 Tbs. honey
½ tsp. Chinese chili paste with garlic
1 14.5-oz. can diced tomatoes, with juice
1 12-15 oz. package firm or extra-firm reduced fat tofu
¼ cup minced fresh cilantro (or parsley)
¼ cup chopped dry-roasted cashews

Directions:

Drain the tofu and wrap it in a clean dish towel. Place a dish or bowl on top to weight it down slightly and leave it while you prepare the rest of the dish.

Cook the rice as you normally would or according to the package directions.

While the rice is cooking, in a small bowl, combine the curry powder, coriander, turmeric and salt. In another small bowl, combine the soy sauce, honey and chili paste.

Heat sesame and vegetable oils in a large nonstick skillet over medium-high heat. Add onion and bell pepper strips and sauté about 4 minutes until tender. Stir in curry, coriander, turmeric and salt, and cook for another 2 minutes. Add the tomatoes, then the soy sauce mixture.

Cut the tofu into 1-inch cubes and add to the skillet. Stir well so that the every piece of tofu is coated with sauce. Bring to a boil, reduce heat and simmer for two minutes or until thoroughly heated.

(If you want to prepare this ahead of time, do the tofu mixture first. Reheat it just before you’re ready to serve.)

Serve over rice, and sprinkle the chopped cilantro (or parsley) and chopped cashews on top.

Serves 4

Chicken and Sweet Potato Curry

29 Nov

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This is modified slightly from a very old recipe from the Detroit Free Press, created by the Heart Smart people at Henry Ford Health System, which I finally pulled out of my manila folder of recipes I’m waiting to try. The cinnamon, sherry and raisins combine with the Indian spices to create a more complex flavor. I bet this would work well with leftover Thanksgiving turkey too. Instead of the chicken, add 12 to 16 oz. of cooked, cubed turkey meat at the same time you add the sweet potato cubes.

Ingredients:

3 cups hot cooked brown rice
1 Tbs. canola oil
2 tsp. curry powder
1 Tbs. turmeric
½ tsp. cumin
2 cups vertically sliced onion
2 cloves garlic, minced
1 lb. skinless, boneless chicken breast, cut into strips
2 cups peeled and cubed sweet potato
1½ cups chicken broth
½ cup dry sherry
½ cup golden raisins
½ tsp. ground cinnamon
½ tsp. ground ginger
1½ Tbs. cornstarch
2½ Tbs. cold water
Salt and pepper to taste

Directions:

Prepare rice according to package directions.

In a large saucepan or Dutch oven, heat the oil over medium high heat. Add the curry powder, turmeric and cumin and heat for 30 seconds, stirring continuously.

Add the garlic and onion and continue to cook 3 to 5 minutes. Add the chicken and cook until it is no longer pink.

Add the sweet potato, broth, sherry, raising, cinnamon and ginger and bring to a boil. Cover, reduce heat to medium-low, and cook about 20 minutes until sweet potato is tender.

In a small bowl combine the cornstarch and water and stir until smool. Add the mixture to the saucepan and cook 1 minute until the sauce thickens. Remove from heat, add salt and pepper to taste and serve over hot rice.

Serves 6