Vegan Malaysian Tofu and Broccoli Curry
(Her blog is fascinating, and her photos make me drool…do check it out when you have some time!)
I didn’t bother pressing the tofu. Instead, I cut it into squares and fried them in the pan until all the water cooked out and they were firm and browned.
Most of the work with curries like this one, which involve blending ingredients to make a paste, is in the chopping of the vegetables. Once that is done, use a blender or food processor to make the paste, and the rest is just cooking to soften the vegetables.
Unless, of course, you are one of those zen-like cooks who enjoys the physical or spiritual aspects of making your curry pastes by pounding the ingredients in a mortar and pestle. Pound away!
The result is the same: a creamy, rich curry with a flavor that reminds me somehow of seafood, although it is completely vegan.
2 TBS oil
1 block firm tofu, cut into cubes
2 pieces star anise
1/2 cinnamon stick or 1/4 tsp ground cinnamon
4 whole cloves or 1/8 tsp ground cloves
1 tomato, chopped or 1 can (14.5 oz) chopped or diced tomatoes
1/2 tsp ground turmeric
1 TBS soy sauce
1 tsp salt
1 cup water
1 can (13 oz) coconut milk
2 cups broccoli florets
For the curry paste:
1/2 medium onion, chopped
6 cloves garlic, chopped
2 TBS ginger, chopped
4 stalks lemongrass
12 cashew nuts
1 jalapeno, chopped
1/4 cup water
In a non-stick pan, fry tofu in oil until browned and all liquid is gone.
For the lemongrass, use the bottom stalk portion and remove the tough outer layers. Put those into the curry whole. Chop the tender innermost section and add to the blender along with the other paste ingredients. (You can use the leaves to make tea.)
Grind paste ingredients in a blender. Add a little more water if necessary.
In a large pot, saute curry paste about 5 minutes. Add browned tofu and all remaining ingredients except coconut milk and broccoli. Cook 15 mins.
Add coconut milk and broccoli. Cook 5-10 minutes, til broccoli is done.
Serve with roti jala and rice.