We, and the Anders, have decided to get together once a month to try out new recipes that we have but haven't used before. We had the first one a few nights ago, at our house. I made this DELICIOUS Pineapple Curry Tofu dish plated over quinoa. Holy smokes, I was totally impressed with the recipe, it came out so well. I could eat this every week:)
Pineapple Curry Tofu
INGREDIENTS:
- 1/4 cup
all-purpose whole-wheat flour
- 2 tsp curry
powder, divided
- Sea salt and
fresh ground black pepper, to taste
- 1 pkg extra-firm
tofu (350 g), drained and cut into 1-inch cubes
- 1 tbsp coconut
oil, divided
- 1 green bell
pepper, chopped
- 1 onion,
chopped
- 2 cloves garlic,
minced
- 8 oz fresh
pineapple, cut into 1/2-inch pieces (about quarter of pineapple)
- 14 oz diced
tomatoes, boxed or jarred (TRY: Pomi
Chopped Tomatoes)
- 3 tbsp
unsweetened currants or raisins
- 2 tsp Asian hot
sauce (such as Sriracha)
- 1 3/4 cups light
coconut milk
- 1 tsp tapioca
flour
- 1/3 cup chopped
fresh cilantro, divided
- 2 tbsp fresh
lime juice
- 1/3 cup coarsely
chopped raw unsalted cashews, optional
INSTRUCTIONS:
In a medium
bowl, combine whole-wheat flour, 1 tsp curry powder, salt and black pepper. Add
tofu, tossing to coat.
In a large
nonstick skillet, heat 1/2 tbsp oil on medium-high. Add tofu and cook, stirring
occasionally, until lightly crisp on all sides, about 5 minutes. Transfer tofu
to a plate; return skillet to stove top and reduce heat to medium. Add
remaining 1/2 tbsp oil. Add green pepper, onion and garlic and cook until
tender, stirring occasionally, about 3 minutes.
Stir in
pineapple, tomatoes and their juices, currants, remaining 1 tsp curry powder
and hot sauce. Bring to a boil; return tofu to skillet and reduce to a simmer.
Cover and cook for 10 minutes.
In a separate
medium bowl, whisk coconut milk and tapioca flour; stir into skillet. Cook,
stirring, until thickened and bubbly, about 1 minute. Reduce heat to low and
simmer for 2 more minutes. Stir in lime juice and half of cilantro. Serve,
sprinkling with remaining cilantro and cashews, if desired.
We are doing the next one at the Anders and I am certain Creighton will do some delicious Mexican dish! I am going to try to save all the recipes from the year (the successful ones anyway) and put them together into a little recipe book.
