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.
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.
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.
The dishes ingredients and the fresh curry ingredients.
The marinating tofu and the coconut milk added to the yellow curry to make the sauce.
The Thai Yellow Curry Tofu plated.
Thai Yellow Curry Tofu
- 16 Ounces Extra Firm Tofu
- 1/4 Cup Soy Sauce
- 1 Tbsp Hot Sesame Oil
- 2 Tbsp Yellow Curry Powder
- 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
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.
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!