The two ethnic foods I am far from mastering are Indian food and Thai food.  I can do some of these ethnic dishes well but overall, it has been a challenge.  Part of the problem is access to the local, indigenous ingredients used in the traditional recipes.  We are so lucky here in the United States to have access to such a wide variety of produce to make all these worldly dishes but every once in a while, one has to substitute a similar ingredient.  I think some of my Thai recipes have been lacking because I could not find galangal.  Galangal is a native variety of ginger.  I have now found galangal at my local Heinen’s store and this Thai Yellow Curry Tofu was my best Thai dish yet.

Thai Yellow Curry Tofu #vegan #Thaifood #dinner #vegetarian | feedyoursoul2.com

Thai Yellow Curry Tofu from Feed Your Soul Too

Thai Yellow Curry Tofu #vegan #Thaifood #dinner #vegetarian | feedyoursoul2.com

Thai Yellow Curry Tofu

The one Indian dish that I have been most successful at creating is my Lentil Masala.  I can find all the ingredients to make this recipe and it uses my my favorite, so I thought, Mexican fresh herb – cilantro.  The recipe for this curry included the aforementioned galangal, plenty of garlic and shallots.  The combination of these three ingredients was enough to make the dish taste similar to what I have had in a Thai restaurant.  I am not saying that I did it as well as a native restaurant.  I am just saying that I am getting closer.

Lentil Masala

Lentil Masala

Thai Yellow Curry Tofu from Feed Your Soul Too

The other fun thing in this recipe was the tofu.  My wife loves tofu.  If I add tofu I am sure to get kudos from my wife.  I am, however, still learning how to cook with tofu.  There are a number of varieties of tofu including firm, extra firm, soft and silken.  Each variety is used for different recipes but I need to do more research and experimentation to learn when to use which variety.  In this Thai Yellow Curry Tofu recipe, I used a extra firm variety and marinated it to add additional flavor to the overall dish.

Thai Yellow Curry Tofu from Feed Your Soul Too

The dishes ingredients and the fresh curry ingredients.

Ingredients

Ingredients

Galangal, Garlic & Shallots

Galangal, Garlic & Shallots

The marinating tofu and the coconut milk added to the yellow curry to make the sauce.

Marinating Tofu

Marinating Tofu

Yellow Curry Added to Coconut Milk

Yellow Curry Added to Coconut Milk

The Thai Yellow Curry Tofu plated.

Thai Yellow Curry Tofu #vegan #Thaifood #dinner #vegetarian | feedyoursoul2.com

Thai Yellow Curry Tofu plated




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Thai Yellow Curry Tofu

The key to making good Thai food and Thai Yellow Curry Tofu is finding the native ingredients creating the authentic Thai flavors we love.

Course

dinner

Cuisine

vegan, vegetarian



Prep Time 15 minutes


Cook Time 45 minutes


Total Time 1 hour


Servings 8 people

Author Feed Your Soul Too

Ingredients

Tofu

  • 16
    Ounces
    Extra Firm Tofu
  • 1/4
    Cup
    Soy Sauce
  • 1
    Tbsp
    Hot Sesame Oil
  • 2
    Tbsp
    Yellow Curry Powder

Vegetable Ingredients

  • 1
    Head
    Yellow Cauliflower
    cut into florets
  • 3
    whole
    Japanese Eggplants
    rough chop
  • 2
    Whole
    Red Peppers
    diced
  • 2
    Whole
    Small heads Broccoli
    cut into florets
  • 1
    Bunch
    Cilantro
    chopped
  • 6
    Ounces
    Snow peas
  • 6
    Ounces
    Crimini Mushrooms
  • 1
    bunch
    Bok Choy
  • 1/2
    Head
    Garlic
    peeled and diced
  • 3
    Inches
    Galangal
    peeled
  • 3
    Whole
    Shallots
    diced
  • 14.5
    Ounces
    Coconut Milk
  • 3
    Tbsp
    Yellow Curry
  • 1
    Tbsp
    Grapeseed Oil
  • 1
    Lb
    Rice Noodles

Instructions

  1. Tofu:

    Take extra firm tofu and marinate with the soy sauce, sesame oil and yellow curry powder.  Marinate for at least 1 hour and up to 4 hours. 

    Place on a baking tray and put in a 325 degree oven for 20 minutes.  Remove from oven and set aside.

    Curry:

    Place the shallots, galangal and garlic on a baking tray and bake in a 325 degree oven for 20 minutes.  Let cool and place in a blender with the cilantro and curry powder.  Blend until fully mixed.

    Add the yellow curry paste to a skillet with the grapeseed oil. Cook for 2 minutes. Add the coconut milk and stir to incorporate. Allow the curry paste and coconut milk mixture to cook until the well combined.

    Then add the vegetables, starting with the one that takes the longest to cook, and allow to simmer until all of the vegetables are tender but still firm.  Finish by adding the tofu pieces last.

    Serve with rice noodles and enjoy!