I am convinced that most everything tastes better cooked in coconut milk. Mmm...
3 Tbsp. olive oil, divided
1 14-oz. container of organic firm tofu, drained and dried, cut into 3/4-inch cubes
1 large onion, chopped
2 large red bell peppers, cut into 1/2-inch pieces
2 Tbsp. fresh ginger
4 garlic cloves
1/4 c. peanut butter
2 t. turmeric
1 t. ground cumin
2 t. chili paste (sambal oelek is the best, in my opinion)
1 c. chicken broth
1/2 t. corn starch
1 can light coconut milk
3 kaffir lime leaves (click HERE for mine, or you can order fresh leaves HERE and store in your freezer)
1 Tbsp. brown sugar
1 Tbsp. fish sauce (I prefer Squid brand)
2 large zucchini, cut into 1/2-inch pieces
HOW TO SHOW TOFU WHO'S BOSS
Tofu is like a sponge and, when dry, will absorb all of the flavors of a yummy sauce. Drain tofu. Line a cookie sheet with paper towels. Sandwich tofu between the paper towel lined cookie sheet and another on top. Press down. Stack a few heavy cookbooks on top (such as, Julia Child's Mastering the Art of French Cooking, Volumes I and II). Remove cookie sheet and books and blot with paper towels to remove remaining moisture. The goal is for your tofu to be completely dry.
- Cut tofu that has been dried into 1/2-inch cubes. Heat 1 1/2 Tbsp. olive oil in large skillet over medium-high heat. Brown tofu. Remove from heat and transfer to bowl for later use.
- Heat remaining 1 1/2 Tbsp. olive oil in large skillet over medium-high heat. Add onion, red pepper, ginger and garlic and cook until veggies are tender, about 6 minutes. Stir now and then.
- Add peanut butter, turmeric, cumin and chili paste. Stir until fragrant, 1 to 2 minutes.
- Whisk chicken stock with corn starch and add to skillet.
- Add coconut milk, fish sauce, lime leaves and brown sugar, bring to simmer.
- Add zucchini and browned tofu and continue to simmer for 20 minutes. Give it a good stir once in awhile.
- Season with salt to taste. The fish sauce is salty, so you won't need much. Taste before adding salt. Add, if needed. Then taste again. Repeat. Think: baby steps.
Serving suggestion: Serve over brown or jasmine rice.
If you try this recipe and like it, let me know. Enjoy!