In Daytona Beach, I visited my dad last week. Zen Bistro, the Thai restaurant we ate lunch at, offered a tofu option for almost all of their dishes. I selected a delicious, tofu pumpkin curry. That dish inspired me to make what you see above.
The tofu’s texture was tough on the outside and chewy inside. After cooking so many tofu dishes, you’d think I would be able to make the same fried texture but it’s always a work in progress. I did find a wonderful, pre-packed fried tofu at my local Asian grocer, Fooks, and created what you see above.
You’ll need a pre-mixed vegetable curry paste, coconut milk, broccoli, olive oil, and fried tofu. Takes about 15 minutes to prepare.
First, heat a non-stick frying pan. Cook the curry mix and a tablespoon of olive oil on medium heat for a minute.
Stir one 15 oz. can of coconut milk into the hot mixture. The sauce will be a light orange color. Then, add the fried tofu and broccoli in. Heat the dish to a boil and then turn to simmer and cover for 10 minutes, stirring a few times. Serve on white rice.
