Pan Fried Tofu with Basil Curry Sauce

J and I try to eat vegetarian for a large portion of the week. We do this partly to reduce our environmental impact, but also because vegetarian food is delicious. I love to cook asian dishes at home and this particular dish was inspired by my favorite Thai restaurant. I served this with grilled asparagus and steamed jasmine rice, but it would be wonderful with the accompaniments of your choice.

Pan Fried Tofu with Basil Curry Sauce

basil curry sauce:

20 oz coconut milk

2 tbsp curry powder

3 cloves of garlic, minced

handful of basil leaves, cut into ribbons

1/2 tsp chili paste

2 tsp light brown sugar

pinch of salt, dash of pepper to taste

1) Combine coconut milk, garlic, chili paste, curry powder, and sugar in a small sauce pan over medium heat. Simmer for 20 minutes.

2) Throw in the basil and turn the heat down to low. Simmer for an additional 10 minutes. Add salt and pepper to taste.

fried tofu:

1 block extra firm tofu

1/2 cup flour

1 tsp powdered vegetable bouillon

1 tsp curry powder

dash of cayenne pepper

pinch of salt, dash of pepper

3 tbsp vegetable oil

1) While curry sauce is simmering, cut tofu into 1 inch cubes. Whisk flour, powdered stock, curry powder, cayenne, salt and pepper together in a shallow dish. Dredge tofu in the flour mixture.

2) Heat the vegetable oil over medium high heat. Fry tofu cubes until golden and drain on a paper towel.

Serve curry sauce over fried tofu. Enjoy!