coconut curry with yam, shiitake, and tofu

Yes, I said tofu. Don't freak out; it's not that scary. coconut milk curry Tofu doesn't have to be scary, or inedible. I'll admit there are things I like better, but tofu can be yummy too. It just takes a bit of creativity and some big, bold flavours. I like tofu for its versatility. But it's also fabulous since it can sit in the fridge a good while longer than most meats can, and therefore saves an emergency trip to the store before dinner. Plus, it's super budget friendly. Can't beat that. This is best served with a grain of some sort. I like quinoa. Basmati rice, barley, or kamut would be delicious too. I didn't mix the tofu into the mix, but might be a better idea to help out any picky eater you might have. yam curry with tofu Coconut Curry with Yam, Shiittake, and Tofu 2 tbsp extra virgin olive oil 4 cloves of garlic 1 tbsp curry powder 1 tsp Hungarian paprika 1 tsp ginger powder 1 tsp garam masala 1 tsp ground coriander 4 small crushed red chili peppers 1 can of coconut milk, full fat 5 cups yam or sweet potato, peeled and cubed 1 cup shiitake mushrooms 1 package firm tofu 1/2 bunch of cilantro 1. Pre-heat a deep sided sauté pan. 2. Finely chop the garlic. 3. Add the extra-virgin olive oil to the pan, followed shortly by the garlic. 4. As soon as the garlic has a little colour to it, add the curry powder, paprika, ginger, garam masala, coriander, and chili peppers. It might be time to lower the heat to medium low, if things are getting too much colour. 5. Add the can of coconut milk, and stir. Once the coconut milk begins to simmer, add the diced yam and cover. 6. Cook the yam until tender, adding a little water or broth as necessary. Season with salt to taste. 7. Meanwhile, remove the tofu from the package and drain. Wrap in a couple paper towels, and weight it down between two plates to help remove any excess moisture. Let sit as long as it takes for the yams to become tender. Then cube into bite size pieces. 8. In another nonstick sauté pan, heat a tablespoon of olive oil on medium-high heat. Add the shiitake's. Let them sit for thirty seconds before turning, or they will stick. Repeat. Then add the mushrooms to the yam mixture. 9. Be sure to keep the pan hot, and add the tofu. Do not stir it until each piece has formed a golden brown crust (turn the heat up if necessary). Season with a little salt to keep your fingers occupied. Allow to brown on each side before transferring to serving plates or adding to the yam mixture (your choice). 10. Add some chopped cilantro to the yams and shiitakes. Stir, and serve with the tofu, and alongside a grain or rice if you prefer. Enjoy!


Joanne said...

This post made me laugh because I always feel like I have to warn my readers before cooking with tofu as well! The dish looks fantastic. I love the coconut sauce for the sweet potatoes!

Beth @ Beth's Journey to Thin said...

Wow that looks awesome! I actually just bought some yams yesterday at the grocery store... hmm!

Aron said...

That looks good!

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