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home > recipes > vegetables > masaman tofu curry - vegan
from USA Masaman Tofu Curry - Vegan Many Thai curry dishes are not vegan because they use fish sauce, etc. Furthermore for some other vegans, the curries include garlic or onions. I have adapted a famous Thai curry dish called Masaman Tofu Curry. It is usually prepare with a meat. I found it to be very tasty but then I like spicy foods. The only drawback of this dish is that your house will smell of curry and the saturated fat in coconut milk --- so you are forewarn :) --- that can be minimized by leaving the window open or using the exhaust fan while cooking. For the curry paste - 2 shredds of mace 6 fenugreek seeds (or finely diced garlic) 1 tablespoon of Coriander powder 2 teaspoons of Cumin powder 8 black peppercorn (whole) 3 red chili pepper (soaked in water for 20 minutes) cayenne pepper to taste 1/4 teaspoon of tumeric (I left the spices whole but you can grind them if you like --- if it is a coffee grinder --- make sure you clean it before and after) For the tofu - 1 carton of tofu - slice 1/8 - 1/4 " thick other ingredients - soy sauce (for the non-vegetarian substitute fish sauce) salt coconut milk lemon juice or amchoor powder (powder green mangoes) Gather all the spices and put into frying pan. Turn flame to low and dry-roast the spices without burning them for a few seconds (use a fork to stir them around) -- the color may darken a bit. Turn off the flame and remove frying pan. Put a 2 teaspoons of lemon juice into spices and turn flame on low again. The lemon juice should evaporate fairly quickly. Remove pan from flame and add one tablespoon of oil to the spices. Put pan on flame again and stir. One should have a wet sticky curry. Add two tablespoons of soy sauce. Let some of the soy sauce get absorbed and then turn flame on medium. Add 2/3 can of coconut milk gradually. Taste the sauce and add salt as desired. When the coconut milk starts to bubble, add the slices of tofu in layers into the pan making sure the sauce covers the tofu. If the sauce doesn't cover all the slices, shift pan side to side until all slices have been covered. Simmer dish until done. I hope you enjoy this dish as much as I did. Edward Chang edwardchang@worldnet.att.net

Masaman Tofu Curry - Vegan


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keyword: masaman
keyword: curry
keyword: vegan
recipes for vegetables
recipes by edwardchang
Email Address:
(posted October 6, 1997)

from USA

Masaman
Tofu Curry - Vegan

Many Thai
curry dishes are not vegan because they use fish sauce, etc.
Furthermore for some other vegans, the curries include
garlic or onions.

I have adapted a famous Thai
curry dish called Masaman Tofu Curry. It is
usually prepare with a meat. I found it to be very tasty but then I like
spicy foods. The only drawback of this dish is that your house will smell
of
curry and the saturated fat in coconut milk --- so you are forewarn
:) --- that can be minimized by leaving the window open or using the exhaust
fan while cooking.

For the
curry paste - 2 shredds of mace
6
fenugreek seeds (or finely diced garlic)
1 tablespoon of
Coriander powder
2 teaspoons of
Cumin powder
8 black
peppercorn (whole)
3 red chili pepper (soaked in water for 20 minutes)
cayenne pepper to taste
1/4 teaspoon of tumeric

(I left the
spices whole but you can grind them if you like --- if it is a
coffee grinder --- make sure you clean it before and after)

For the
tofu - 1 carton of tofu - slice 1/8 - 1/4 " thick

other ingredients -
soy
sauce (for the non-vegetarian substitute fish sauce)
salt
coconut milk
lemon juice or amchoor powder (powder green mangoes)

Gather all the
spices and put into frying
pan. Turn flame to low and
dry-roast the spices without burning them for a few seconds (use a fork to
stir them around) -- the
color may darken a bit. Turn off the flame and
remove
frying
pan. Put a 2 teaspoons of lemon juice into spices and turn
flame on low again. The
lemon juice should evaporate fairly quickly.
Remove
pan from flame and add one tablespoon of oil to the spices. Put pan
on flame again and stir. One should have a wet sticky
curry. Add two
tablespoons of
soy
sauce. Let some of the soy sauce get absorbed and then
turn flame on medium. Add 2/3 can of
coconut milk gradually. Taste the
sauce and add salt as desired. When the
coconut milk starts to bubble, add
the slices of
tofu in layers into the pan making sure the sauce covers the
tofu. If the sauce doesn't cover all the slices, shift pan side to side
until all slices have been covered.
Simmer dish until done.

I hope you enjoy this dish as much as I did.

Edward Chang
edwardchang@worldnet.att.net



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