Tuesday, December 9, 2008

Thai Style Tofu With Butternut Pumpkin



Dinner tonight came thanks to Tofu 1-2-3, a great little book that I picked up a while ago. Every recipe contains some form of tofu, and the recipes range from snacks to desserts to breakfasts to soups to mains.

The 'Thai Style' I can only assume comes from the coconut milk involved. A mix of curry and chili powder plus ginger, garlic and some other spice that evades my memory make up the main flavour of the dish. It is also nice and chunky with tofu, butternut pumpkin and broccoli! The recipe also called for red capsicum, but as I rarely if ever actually enjoy this vegetable I left it out. I served it over brown basmati rice.

It was pretty easy to make. There was some chopping involved in the prep work, but once everything is all lined up and ready to go there is very little effort. All up the cooking time is about 40-50 minutes, but a lot of this is simmering while covered time and it only needs occasional stirring.

The verdict was pretty tasty. My parents both enjoyed it.

And for an added bonus, here is another dinner I recently made from the same book. Captain Tofu!



Apparently it is based on some East Indian Chicken Curry thing, according to the little blurb in the book. The tofu is coated and fried first, and then mixed in to a yummy tomato sauce and baked. I left out the green capsicum (foul under any circumstances) and put in some zucchini instead.

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