Saturday, August 15, 2009

Thai Tamarind Chili Tofu and Cashews

Hopefully you've already made your tamarind chili paste and are ready to put it in a tasty dish for dinner. Keep in mind that you can alter this recipe to suit your tastes, making it sweeter or hotter as you see fit. None of my cooking is really all that precise, so take these recipes as a guideline. I have baked to tofu for this dish--I like my tofu to have some toothiness and this is a way to get a firm texture without frying.

Golden Baked Tofu
- 1 pkg tofu, cut into cubes
- 1-2 tsp oil
- 1/2 tsp salt

- 2 tbsp oil
- 1 shallot, halved and sliced
- red curry paste to taste
- 6 large garlic cloves, minced
- 1 red pepper, cored and seeded, thinly sliced
- 4 green onions, angle cut into about 1" pieces
- 3-4 tbsp tamarind chili paste
- 1/2 cup vegetable stock (or water)
- 1 tbsp vegetarian oyster sauce
- 1 tbsp mushroom soy sauce
- 2 tbsp brown sugar
- 3/4 cup raw cashews
- salt to taste
- cilantro for garnish

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Toss tofu cubes in enough oil to coat, add salt. Place sheet in the oven and bake for 20 mins, or until golden, turning cubes regularly to evenly brown.
2. While tofu is baking, prep your veggies. Heat oil in a wok over med-hi heat. Add shallots and fry for 1 min, then add garlic and curry paste and fry for 30 seconds. Add red pepper and fry for 1 min more, until it begins to soften. Add green onions and fry 1 min more.
3. Add tamarind paste, stock, sauces, and sugar and mix well. Season to taste. Add cashews and tofu and heat through.
4. Garnish with cilantro and serve over jasmine rice.