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Tofu Lemongrass Curry

Featured in the Honolulu Star-Bulletin on July 2, 2008.

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Ingredients:

Tofu Lemongrass Curry

  • 1 (16 ounce size) fresh tofu (preferably Aloha Brand firm)
  • 1 teaspoon canola oil
  • A sprinkle of turmeric
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon Hawaiian salt
  • 1 cup Maui onion, peeled and cut in large chunks
  • 2 cups carrots, peeled and cut in large chunks
  • 2 cups Molokai sweet potato, peeled and cut in large chunks
  • 1 cup Yukon Gold potato, peeled and cut in large chunks
  • 1 tablespoon canola oil

Sauce:

  • 1 cup chopped cilantro (Chinese parsley) stems and leaves, reserve 2 tablespoons leaves
  • 1 teaspoon minced garlic, minced
  • 2 tablespoons finely chopped fresh ginger
  • 3 stalks lemongrass, trimmed of outer stalks and chopped fine
  • 1 cup canned coconut milk
  • 1 tablespoon curry powder
  • 1/4 teaspoon turmeric
  • 1 small Hawaiian chili, seeded and minced (optional)
  • 2 Kaffir lime leaves
  • 1 tablespoon honey
  • 1/4 teaspoon Hawaiian salt
  • 2 carrots, cooked and cut into chunks

Directions:

  1. Press and dry tofu, cut into slabs.
  2. Cover a baking sheet or dish with canola oil and lay tofu slabs on the sheet; sprinkle with turmeric, curry powder and salt.
  3. Bake at 350°F for 30 minutes.
  4. Cool and cut into large squares.
  5. Meanwhile, steam onion, carrot, sweet potato and potato chunks until just cooked.
  6. Cool a bit.
  7. Combine the sauce ingredients with 2 chunks of cooked carrots in a blender and blend until smooth.
  8. Sauté steamed vegetables in a non-stick skillet, with the 1 tbsp.
  9. canola oil, about 5 minutes or until slightly browned and crispy.
  10. Add in the tofu and sauce and simmer for about 5 minutes to allow flavors to develop.
  11. Adjust to taste.
  12. Just before serving, stir in the reserved cilantro.
  13. The tropical flavors of lemon grass and kaffir lime leaves really stand out and compliment the coconut milk.
  14. Multi-tasking is helpful with this dish; fresh tofu is seasoned and baked; and while the vegetables are steamed as the tofu is baking, the sauce can be blended together.
  15. Last step is just to combine and simmer a bit to marry the flavors.

Approximate Nutrient Analysis per serving :
440 calories, 25 g fat, 12 g saturated fat, 0 mg cholesterol, 390 mg sodium, 44 g carbohydrate, 8 g fiber, 12 g sugar, 17 g protein

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