Red Curry Coconut Sauce with Tofu

by Joanne on November 17, 2009

Before I tell you about this really “kickin” recipe using Tofu as our sauce base, I want to let you know about an opportunity to help our troops celebrate the holidays.  If you go to Any Soldier dot com, you will see names and addresses where you can send brownies, cookies and any other treats that will hold up in shipping.  

This was copied from the Tuesday (Nov. 17th) edition of the Utica Observer-Dispatch:

  • A bar treat is great such as a brownie. Drop cookies…anything not likely to crumble.
  • Wrap each cookie in plastic wrap to stay fresh.
  • Pack in airtight container.
  • Use popcorn as a filler.  The soldier can eat it when he unpacks his goodies.
  • Put the container in a mailing box with 2” of protective packaging on each side.  Keep the inside container stable.
  • Write “perishable” or “fragile” on outside of shipping box on all sides.
  • Mail in a priority flat rate USPS box. These mailers are free and for shipping, there is a $2.00 discount at the post office.  UPS and FedEx also offer cookie service.
  • Send a card and wish your soldier a Happy Holiday!

As for that recipe….

First we begin with cooking the rice, if you use rice. I used shredded cabbage as my pseudo pasta for this sauce.  Here is what I did to make “Cabbage Noodles”.

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  1. 1 small head of cabbage:   shredded (roughly), boiled about 8 – 10 minutes until softened.
  2. 1 TBS Canola oil
  3. 1 yellow pepper: sliced
  4. 6 to 10 cherry tomatoes, sliced
  5. salt and pepper to taste

After the cabbage shreds have cooked, drain well.  Heat oil in a pan or use the same large pot you boiled it in.  Add the cabbage and the other ingredients.   DSC_2157

 

Salt and pepper to taste and stir fry 5 – 6 minutes over medium – high heat.  Just long enough until you begin to see the cabbage turn pale.  

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Set this aside.

Red Curry Coconut Sauce with Tofu

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This recipe was modified slightly from a recipe found on page 80 of  “This Can’t Be Tofu” by Deborah Madison.

  • 12 oz Silken Tofu-soft
  • 1 tsp peanut oil
  • 1 tsp minced garlic
  • 1/2 tsp ground ginger
  • 1/2 onion, chopped
  • 1/2 can Lite Coconut Milk
  • 1 TBS Soy Sauce
  • 2 tsp Red Curry Paste
  • 2 TBS Raisins (these are used to naturally sweeten the sauce)
  • 1 tsp Basil – Thai Basil would be best here  – it has an anise kind of flavor.
  • 1/2 tsp salt

Heat the oil in a wide, nonstick skillet or pot over medium – high heat.  Add garlic, ginger, and onions.   Stir constantly for one minute. 

Add the coconut milk, soy sauce, curry paste, raisins, basil, salt and stir.  Now add the tofu and stir it into the sauce.   Reduce to a simmer for 5 minutes.  Puree with an immersion blender if you want a smooth sauce. Using the immersion blender will also puree those raisins so anyone not liking raisins will not even detect their presence.  Enjoy over the “cabbage noodles” above or rice. 

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Ted saw the tofu go into the sauce and refused to even try it.  He had the “cabbage noodles” with turkey breasts.  His loss 😉

As for mice?  We have been free of the little guys for a few days now. But the weather is really getting cold and I expect we shall be refuge for more before the end of this winter.  I don’t know where they are going when I take them outside, but ONE:  Hopefully not back over here and TWO:  Hopefully not populating our neighbors house (who are in Florida for the Winter). 

Stay warm.

Joanne

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3 Comments

  • At 2009.11.18 09:41, Lu said:

    I brought cabbage “noodles” for lunch today. My recipe is eerily similar to yours.

    I think it’s great that you posted about sending the soldier’s brownies or cookies. I’m a military wife, and I know how much they appreciate all of those things we do. I’m going to send some brownies and link back to your site if that’s ok. Let me know.

    • At 2009.11.19 08:08, Mary Ann said:

      Wow, this looks really good. I love red curry paste so much. It really makes so many different dishes delicious. Yum

      • At 2009.11.19 19:05, Midweek Meatloaf | Apple Crumbles said:

        […]  to do with.  If you tuned in the other day, I used 1/2 a can of Lite Coconut Milk for my Red Curry Coconut Sauce.  I don’t know how long you can keep an open can of coconut milk in the fridge but I wasn’t […]

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