Coconut Massaman Tofu

Print Recipe

Massaman curry with coconut milk, sweet potatoes, tofu and peanuts.

Ease: average Type: entree Prep Time: 35 minutes Total Time: 35 minutes Yield: 6 - 10 servings depending upon if this is the only dish served.

Cook's notes

1 oz. of ginger is a piece about 1 1/2 square inches in size.

I prefer to use a nonstick wok. Yo can use less oil and clean up is easier.

You want all of the vegetables, including the sweet potatoes, to still be a bit crunchy when the stir fry is done. Though most people usually cook sweet potatoes until they are soft all the way through, they are delicious when slighty crunchy.

Ingredients

1 lb. super firm tofu cut into 1 1/2 " cubes
2 T safflower or canola oil
2 sweet potatoes cut into 1" cubes, scrubbed with skins in tact
1 large onion, diced
1 oz. fresh ginger root finely minced
5 large garlic cloves, finely minced
1 1/2 T curry powder
1/2 T tamari or soy sauce
2-14 oz. cans of coconut milk
1 1/2 T rice syrup
1 1/2 T garam masala
2 T arrowroot powder
ground cayenne pepper to taste
1 c dry roasted peanuts
1 handful cilantro minced

Steps

• Place 1 T oil and tofu into wok and stir fry 5 minutes until most of the liquid is out of the tofu.
• Add to wok the remaining 1 T of oil, sweet potatoes, onion, ginger, garlic and curry powder and tamari. Stir fry another 5 minutes until sweet potatoes are just beginning to to become tender, but are still crunchy in the center. If either the tofu or any of the vegetables are sticking, you can add a few drops of water.
• Remove from heat and stir in coconut milk, garam masala and rice syrup.
• When well blended, remove about 1 2 c of the coconut liquid to a bowl. Whisk in arrowroot powder until completely dissolved. Pour arrowroot mixture back into the tofu mixture and stir to blend over medium heat. Continue stirring over medium heat until curry thickens.
• Add cayenne pepper to taste and serve hot with peanuts and cilantro sprinkled on top.

Read article