Both Jason and I think this dish is spicy enough, but not flavorful enough. Gretchen thought it was beyond perfect. But overall, it was pretty good. Plus, it’s a quick meal to make if you marinate the tofu in advance. (I ended up making a batch of cookies while I was waiting.)
Recipe from Better Homes and Gardens’ New Cook Book 12th edition.
1 14oz tofu
2 tsp curry powder
1/4 tsp salt
1/2 tsp cracked black pepper
1/4 tsp chili powder
1 large onion, chopped (1 cup)
2 jalapeno peppers, seeded and finely chopped
1 tsp ginger
1 tbsp olive oil
1 13 1/2 or 14 oz can unsweetened coconut milk
1 tbsp cornstarch
3 tbsp fresh basil
Cut tofu into 1-inch pieces. Place in medium bowl and mix in curry powder, salt, black pepper, and chili powder. Coat evenly. Cover and chill for 1 or 2 hours to allow spices to penetrate the tofu.
Chop onions and jalapeno peppers.
In a large nonstick wok or skillet cook and stir onion and jalapeno peppers in hot oil over medium-high heat for 2 minutes. Remove onion mixture.
Add tofu and cook and stir for about 4 minutes. Remove tofu.
Combine coconut milk and cornstarch. Carefully add to wok. Cook and stir until slightly thickened and bubbly.
Return tofu and onion mixture to wok. Stir in basil. Cook and stir for about 2 minutes more or until heated thoroughly.
Serve over hot rice.