Ingredients Jump to Instructions ↓

  1. 1 package(s) (14 1/2- to 16-ounce) extra-firm tofu , drained, patted dry, and cut into 1 1/2-inch cubes

  2. 1 tablespoon(s) cornstarch

  3. 1 tablespoon(s) peanut or corn oil

  4. 1 bunch(es) green onions , chopped

  5. 3 tablespoon(s) fresh gingerroot , peeled, chopped

  6. 4 teaspoon(s) curry powder

  7. 1 teaspoon(s) ground cumin

  8. 1 teaspoon(s) grated lime rind

  9. 3/4 teaspoon(s) salt

  10. 1/4 teaspoon(s) cracked black pepper

  11. 1 1/2 pound(s) small red potatoes , halved

  12. 3 cup(s) water

  13. 1 can(s) (14-ounce) reduced-fat coconut milk

  14. 1/2 pound(s) sugar snap peas , strings removed

  15. 1 large sweet red pepper , cut into 1-inch squares

  16. Boiling water

Instructions Jump to Ingredients ↑

  1. In large plastic bag, combine tofu cubes and cornstarch. Shake until all cornstarch adheres to cubes. In heavy 6-quart saucepot, heat oil over medium heat. Add tofu cubes and saute until lightly browned on all sides -- about 5 minutes. Stir in half of onions, the gingerroot, curry powder, cumin, lime rind, salt, and black pepper; saute 1 minute longer.

  2. Add potatoes, water, and coconut milk to curry; heat to boiling over high heat, stirring constantly. Reduce heat to low; cover and cook until potatoes are just tender -- about 20 minutes. Add peas and red pepper to curry; heat to boiling over low heat, stirring occasionally.

  3. To serve, stir curry and serve from saucepot or keep warm over very low heat for guests to help themselves as desired. Curry may be kept warm for up to 1 hour on top of the stove; add a little boiling water when needed to keep from sticking. Check occasionally with quick-read thermometer and adjust heat if necessary to maintain temperature above 140 degrees F.


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