Mild Massaman Curry with Tofu and Spices
Ingredients
- 8 oz firm tofu, drained and cubed
- 3 shallots, minced
- 4 garlic cloves, minced
- 1/2 small onion, sliced
- 1 tablespoon minced ginger
- 1.5 cups water or veggie stock
- 2 dried chilis, soaked until soft
- 1 tablespoon red chili paste
- 1-2 tablespoons 'fish' sauce
- 1 teaspoon nut butter or crushed toasted nuts
- coconut milk
- oil, to taste
- salt, to taste
- 2 servings of grain (e.g., basmati rice)
Veggies
- 1 small carrot, chopped
- 1 small potato, cubed and soaked in water
- 1/4 cup baby corn
- 3 tablespoons bamboo shoot
- 2 servings blanched broccoli
Spices
- 2 cinnamon sticks
- 2 star anise
- 2 bay leaves
- 5-6 cloves
- 1 black cardamom
- 1/2 teaspoon cumin seed
- 1/2 teaspoon coriander seed
- pinch of nutmeg
Preparation
Pan fry tofu cubes in a non-stick pan with a drizzle of oil until golden brown over low heat and season with salt. Remove and set aside.
Using the same pan or a new pan, add 1 teaspoon oil and saute shallots and onion until translucent, then continue to cook ginger and garlic until fragrant.
Add in potatoes, carrots, red chili paste, dried chili, and all spices, then stir continuously until potatoes are halfway cooked (look for translucency). Simmer in veggie stock until potatoes are tender.
Finally, add in the rest of the veggies and cook for another 2 minutes. Thicken curry with coconut milk and season accordingly.
Serve warm with grains.
