If you've never eaten tofu, it doesn't really taste like anything. It tends to take on the flavor of what it's in. If you eat it all by itself, it tastes a little yeasty. It's fermented soybeans after all. The texture is like a soft cheese, and a little spongy.
A food that takes on the flavor of what it's in opens up the realm of possibilities in cooking.
If you're still afraid of the tofu, you can absolutely substitute chicken.
Ingredients
1 T olive oil
¼ cup finely chopped onions
½ cup chopped mushrooms
1 to ½ chopped Serrano pepper
2 T crunchy peanut butter
1 tsp turmeric
½ tsp ground cumin
1 tsp grated ginger
1 garlic clove, minced
1 can coconut milk
lime zest
juice from 1 lime
1-14-ounce package firm tofu,
drained, cut into 1-inch cubes
1 sliced carrot
¼ head cabbage chopped into
2” chunks
1 ½ tsp salt
Chopped cilantro for garnish
Preparation
- Heat oil in 3 quart pot over medium heat
- Sauté onions, mushrooms, and Serrano
- Cook until onions are tender, about 6 minutes
- Add peanut butter, turmeric, cumin, ginger, and garlic
- Stir until fragrant, ~30 seconds
- Stir in:
- coconut milk
- lime zest and juice
- tofu
- carrots
- cabbage
- Add water (up to ½ cup) if too thick
- Lower heat to medium-low and simmer 20 minutes, and occasionally stir gently
- Season to taste with salt
- Serve with jasmine or basmati rice
- Garnish with cilantro
If you're going low carb, you can even eat this dish, without the rice, as a soup with a little more water added. Add or remove whatever vegetables you like such as cauliflower, broccoli, potatoes, etc. Just remember to adjust the salt accordingly.
Yum, enjoy!
Of course it's 5 buttons up!
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