Recipes
Turmeric Tofu with Coconut-Red Curry Sauced Noodles
Ingredients
Ingredients 1
Tofu
1 pkg. tofu, extra firm (14 oz)
3 cups water
¼ cup salt
2 tbsp. fish sauce
1 tbsp. lime juice
1 tsp. sambal chile sauce, (or chile flakes)
¼ cup vegetable oil, for searing
Turmeric Marinade
4 tbsp. turmeric powder
3 tbsp. fresh ginger, minced
3 cloves garlic, minced
Large pinch cayenne pepper
4 tbsp. soy sauce
2 tsp. sugar
½ cup vegetable oil
Coconut Tomato-Sauce
2 tbsp. vegetable oil
1 red onion, cut in half, thinly sliced into strips
2 tbsp. fresh lemongrass, very finely minced (from inner portion only, and from the base of the stalk)
2 tbsp. fresh ginger, peeled, very finely minced
2 large cloves garlic, minced
2 2bsp. shallots, minced
2 tbsp. red curry paste
1 can (14-oz) tomatoes, crushed
1 can (14-oz) coconut milk
salt, to taste
lime juice, to taste
Noodles and Garnish
I package hot, cooked rice noodles (linguine)
1 cup cashews, toasted, chopped
¼ cup each: fresh cilantro leaves, mint leaves, Thai basil leaves, roughly chopped
½ cup scallion, thinly sliced
Lime wedges, optional
Instructions
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STEP 1:Brine the tofu: Pour the water into a quart size plastic container. Add the salt, fish sauce, lime juice and sambal. Stir to dissolve the salt. Cut the block of tofu in half and add it to the brine solution. Cover and refrigerate several hours.
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STEP 2:Drain and marinate the tofu: while tofu soaks in its brine solution, make the turmeric marinade. Place all the marinade ingredients into a blender pitcher. Process until the mixture is very smooth. Scrape down and process frequently if needed. Set aside. Next, remove the tofu from its brine solution and place it into a colander. Set the colander into a large bowl. Place another bowl on top of the tofu and put a large can of tomatoes or other heavy item into the top bowl. Press the tofu for about 20 minutes to squeeze out excess water.
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STEP 3:Begin tomato sauce: Heat a 4-quart saucepot over medium heat. Add the vegetable oil and when it shimmers, add the onions. Stir and cook the onions until they are softened and translucent. Next, add the lemongrass, ginger, garlic, shallots, and the red curry paste. Stir and cook until the ingredients are aromatic, a minute or two. Now add the tomatoes and the coconut milk. Bring the sauce to a boil, then reduce the heat to a simmer. Simmer the sauce for 30-40 minutes, or until it has thickened a little. Add salt and lime juice to taste.
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STEP 4:While sauce simmers: Pat the tofu dry with paper towels and cut into large cubes. Place the tofu cubes into a large bowl and add some of the turmeric marinade. Gently stir the cubes to coat them in the marinade taking care to not break them up. Set tofu aside for about 30 minutes.
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STEP 5:Sear the tofu: Heat a large non-stick sauté pan over medium heat. Heat the ¼ cup of vegetable oil and when it shimmers add the cubes of marinated tofu. Cook each side of the tofu cubes so that they are nicely browned all over. Turning them in sequence helps with remembering which sides have been browned. Remove the cubes to a bowl, cover, and hold warm.
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STEP 6:Put the dish together: Place the hot, cooked rice linguine into a bowl and pour some of the tomato sauce over them. Stir the noodles gently to keep them from sticking together. Next, divide the noodles among 4 serving bowls or plates. Arrange a few pieces of the warm tofu over the noodles and ladle a bit more sauce over them. Next, sprinkle a generous amount of chopped cashews over each plate. Then sprinkle the fresh herbs and scallions over each plate and serve immediately. Offer lime wedges if desired. Makes 4 servings.
Notes
CHEF’S NOTE: Soaking the tofu in a brine solution for this recipe is not necessary, especially if you don’t have the time to do it. But- a common complaint regarding tofu is that it is bland. Soaking the tofu in a brine solution really helps with developing a seasoned taste inside the tofu, not just on the outside. It’s worth doing if you can.
