CURRIED TOFU WITH SOY SAUCE

Curried Tofu With Soy Sauce image

Tofu is light, so I wanted to make the sauce as substantial as possible. Use canned coconut milk with the caramelized onions. Like heavy cream, coconut milk will thicken a sauce, making it luxurious in almost no time. Then, to add contrasting texture, I decided to use nuts as well. Both walnuts and cashews do splendidly here. But the bottom line is the onions: they really must be browned carefully and thoroughly, without burning. (Sam Sifton)

Provided by Mark Bittman

Categories dinner, easy, quick, times classics, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

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Ingredients

2 tablespoons peanut, canola or grape seed oil
1 large onion, peeled and chopped
1 tablespoon curry powder, or to taste
1 cup roughly chopped walnuts or unsalted cashews
1 can (12 to 14 ounces) unsweetened coconut milk
1 block (about 1 pound) tofu, cut into roughly 3/4-inch cubes
2 tablespoons soy sauce, or to taste
Salt and cayenne pepper to taste

Steps:

Put oil in a 10- or 12-inch nonstick skillet and turn heat to medium-high. A minute later, add onion and cook, stirring occasionally, until edges of onion pieces are well-browned, about 10 minutes (for best flavor, onions must brown but not burn). Add curry powder and cook, stirring, for 30 seconds or so; add nuts and cook, stirring occasionally, for about a minute.
Add coconut milk. Stir, bring to a boil and reduce heat to medium. Add tofu, stir and let tofu heat through for about 3 minutes. Stir in soy, then taste and adjust seasoning with soy, salt and/or cayenne as necessary. Serve over white rice.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 27 grams, Carbohydrate 13 grams, Fat 51 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 21 grams, Sodium 671 milligrams, Sugar 3 grams