Tofu Curry With Lentil Rice

No one can say tofu is bland when they taste this complex curry made with peanut butter and coconut milk.The lentil rice adds a nice texture.
Servings: 4

 Cook Time: 40 minutes

 Pair With: Try a Merlot with plenty of fruit.

 Source: Recipe and photo courtesy Tama Takahashi, Touring & Tasting Food Editor

INGREDIENTS

Ingredients For Lentil Rice:

1/2 cup dry lentils

2 cups rice

4 3/4 cups chicken or vegetable broth

2 tablespoons butter

pinch saffron

1 teaspoon ground clove

1 teaspoon turmeric

 

Ingredients For Curry:

2 tablespoons olive oil

1 tablespoon minced ginger

1/2 tablespoon minced garlic

2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon nutmeg

6 tablespoons peanut butter

1/2 teaspoon chile powder

1 13 oz. can coconut milk

1/2 lime

1 tablespoon brown sugar

1 cake of medium or firm tofu

1/2 teaspoon salt

2 teaspoon Thai fish sauce1/2 cup dry lentils

2 cups rice

4 3/4 cups chicken or vegetable broth

2 tablespoons butter

pinch saffron

1 teaspoon ground clove

1 teaspoon turmeric

 

Ingredients For Curry:

2 tablespoons olive oil

1 tablespoon minced ginger

1/2 tablespoon minced garlic

2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon nutmeg

6 tablespoons peanut butter

1/2 teaspoon chile powder

1 13 oz. can coconut milk

1/2 lime

1 tablespoon brown sugar

1 cake of medium or firm tofu

1/2 teaspoon salt

2 teaspoon Thai fish sauce

DIRECTIONS

Directions For Lentil Rice:

Wash lentils and put into rice cooker or pot with a lid, along with the broth, rice, butter and spices. Heat on medium until it boils, then cover tightly and turn the heat to low. Simmer 1/2 hour. Fluff with a fork before serving.

 

 

Directions For the Curry:

Cook the ginger, garlic, turmeric and cumin in the oil in a wide, deep pan for a couple of minutes over medium heat. Add the nutmeg, peanut butter, chile, lime juice, coconut milk, sugar, salt, and fish sauce and stir well until peanut butter has warmed up and mixed in with the rest of the ingredients. Add the tofu and simmer for ten minutes, stirring occasionally.

 

 

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 Chef's Notes:

Serve this on its own for a healthy meal with lots of protein and fiber, or as a side dish. The coconut milk gives the dish a creamy flavor without using dairy.