Tofu is comfort food in this house. I love well marinated tofu that is full of flavor. This recipe went really well at our house. I served it over stir-fried vegetables (cooked in the same sauce) and a blend of wild and sweet brown rice. This tofu would also taste great grilled, instead of fried, and served with peanut dipping sauce.
2 containers extra firm water packed tofu
1/2 can lite coconut milk
6 cloves garlic
1 tsp cumin
1/2 tsp turmeric
1/2 tsp dried lemongrass
2 tsp ginger
1 tsp red curry paste
3 T tamari
1/2 tsp curry powder
juice of 1/2 lime
1/4 c super tightly packed cilantro (measure while you are pressing it down)
1/3 c super tightly packed basil (measure while pressing it down
Drain, rinse, and pat tofu dry. Place a few paper towels on a cutting board, put tofu on, and cover with a few more paper towels plus another cutting board on top. Place a 4 cans on top of cutting board to weight the tofu. Press for 30 minutes.
Meanwhile, prepare marinade in blender. Pour coconut milk, garlic, cumin, turmeric, lemongrass, ginger, red curry pase, tamari, curry powder and lime in blender, blend until smooth. Add cilantro and basil, blend until chopped.
Stand tofu on its side, cut in half. Then cut lengthwise into four slices, and cut widthwise into 6 slices, so as to have little cubes. Place in a small casserole dish, pour marinade over top, gently stir. Cover, marinate at least two hours.
When ready to cook tofu, wipe peanut oil with a paper towel onto a nonstick fry pan on medium heat, add the tofu and marinade, and fry until it reaches your desired done-ness. Note, with so little oil, you will not achieve a crispy shell. Still tasty, and healthy, to boot!