“Thai” curried tofu and vegetables

I couldn’t decide what I wanted for dinner tonight.  I was kind of in the mood for pasta, but didn’t have any tomatoes.  So as I was listlessly looking around my cupboards, I found some Vietnamese brown rice and seaweed noodles.  I had half a can of coconut milk in the fridge and had just bought one more at New Leaf Naturals store when I was at school today, so off I went.  Also, I thought I had some Thai red curry paste, but when I got to the end, I didn’t and didn’t feel like walking around the corner to buy some–I know, pretty lazy, but there you have it, so anyhow, this is what I came up with.  It didn’t taste exactly like curry paste, but it was tasty!

Ingredients:

3 Tablespoons or so Extra Virgin Olive Oil

1 medium or 1/2 large onion, chopped–I used a fresh onion

1 jalapeno pepper, seeds removed and chopped–always be careful when handling these

1 green pepper chopped

3 cloves garlic minced

2 Tablespoons chopped or grated ginger

2 carrots, chopped

2 summer squash chopped–I had one zucchini and one large patty pan squash

2 ears of corn–cut off the kernels, mine was cooked, but raw would be fine–you could also use frozen corn

1 pound extra firm tofu, cut into cubes

1 1/2 cans whole coconut milk

I didn’t measure the “curry” ingredients, so these are approximate:

1/4 cup ketchup (sounds strange, but it was good–you could use tomato paste instead, but I didn’t have any and I didn’t feel like….)

3 Tablespoons fish sauce

2 Tablespoons soy sauce

1 Tablespoon red pepper flakes (or to taste and depending on how spicy your pepper is)

juice of one lime

Salt to taste

Instructions:

Heat the oil in a large saute pan or dutch oven.  Add the onions and saute over medium heat for a few minutes, stirring occasionally.  When they begin to soften, add the peppers, garlic and ginger.  Continue to cook and stir occasionally.  When all of these become soft, add the carrots and cook a little longer.  Then add the squash and tofu and some salt and do the same.  When the squash begins to soften, add the coconut milk.  Let it come to a simmer, but don’t let it boil hard.  When everything is heated and soft, add the “paste” ingredients, taste and adjust.  It would also be good with mushrooms, I think, added with the carrots.

I started the pasta water heating when I started the onions.  The rice noodles only need to cook for a minute (According to the package directions), so everything was finished at about the same time–I love it when that happens!

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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