Curried tofu made with coconut milk.
Ingredients
- canola oil: 1 Tbsp
- extra-firm tofu, drained and: 1 pack (12 ounce pack, cubed)
- seasoned salt: 1 Tbsp (to taste)
- butter or margarine: 1 Tbsp
- onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- coconut milk: 1 can (10 ounce can)
- curry powder: 2 tsp
- salt: 0.5 tsp
- ground black pepper: 0.25 tsp
- fresh cilantro: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
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Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
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Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.
