The Sauce: Red Curry Tomato Sauce – Tomatoes and red curry paste in coconut milk simmer to infuse the heat and flavors into firm tofu cubes.
‘Great Sauces Transform Good Food into Gourmet’
The Washington Post ran a piece in December 2013 on the Burma Restaurant in Chinatown. It closed at the end of that month. The week before friends of the owners invited my daughter to a dinner party at this upstairs hot spot. Raving about the food, she’d discovered their lease wouldn’t renew.
“We have to go before they close”, she promoted with their final days ticking away. We carved out the only common free time, lunch on the 30th, their last day. My son met us. We three ordered several dishes to share/try/taste. Every dish, fabulous, but my favorite was a tofu curry dish. I’m a tofu lover in sukiyaki, wok vegetables, lasagna, smoothies, just to name of few but this is my all time favorite.
I started searching for a similar recipe online, in cookbooks, in food magazines. Didn’t find anything close. Then I stopped at my local Thai grocer about a mile from my place. Talked with one of the proprietors. She showed her red curry paste, suggested basil and pitched virtues of their best brand of coconut milk. It was one of those ‘start with some of this, add that, must use Thai basil.’
Back in my kitchen I set out with fresh ingredients and brought to bear my experience cooking Asian dishes. In 20 minutes the dish’s aroma wafted through the place. Wow! If you aren’t too sure about tofu and love Southeast Asian Rim cuisine, this is the dish.
Recipe: Red Curry Tomato Tofu
Active Time: 20 Minutes | Total Time: 20 Minutes | Yield: 6 Servings
1 Tbsp canola oil
2 Tbsp Thai curry paste
1 14.5-oz can petite diced tomatoes
1 13.5-oz can coconut milk
1 Tbsp brown sugar
1 lb firm tofu, 1/2-inch dice
1/2 cup loosely packed torn Thai basil
Special Equipment – 12” skillet
2 Stir in tomatoes, coconut milk and brown sugar. Place skillet back on the heat. Add tofu and simmer for 8-10 minutes stirring occasionally.
The Thai basil will wilt quickly and give off it’s fragrance. Don’t over cook at this point.
This is an easy meatless dinner rich in flavor. It’s also gluten free.
You could also serve this with brown rice.
- Exchange diced for hand crushed whole tomatoes.
- Exchange firm for extra firm tofu.
- Exchange Thai for sweet basil.
Inspiration – Helen Horton
Cook with Sauces
Red Curry Tomato Tofu
Written by Helen Horton
Photography and Styling by Helen Horton
Updated: February 23, 2014