Dinner Club

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.