Vietnamese Sweet Potato Tofu Curry

Eating well is very important for us every day. Whenever possible, while cooking I often think about creating recipes that include easily available ingredients with adequate nutrition. Indeed, healthy balanced meals are very important, so our daily diet routine should choose easily prepared delicious dishes without inferior quality. Despite all the benefits of modern technological advancements, unfortunately, they also produce many toxic chemicals. These chemicals do benefit the manufacturing sector, especially in our areas of livestock where often toxic chemicals are used to feed animals. These toxic substances inadvertently quietly penetrate into the bodies of meat eaters, and threatening diseases are increasing. I'm very lucky in matters of food choices for myself because I like to cook. I also am happy to create dishes that are enjoyed by my family and friends. Today, I am introducing a new dish, the tofu curry, often served during the Buddhists fasting days in Vietnam. I made ​​this recipe based on the recipe of Vietnamese chicken curry, using tofu instead of chicken. This recipe is very simple, so let's have fun cooking.

Ingredients:
1 block firm tofu, homemade or store-bought
2 medium sweet potatoes, peeled and cut into big chunks
2 carrots, cut into chunks
1 medium onion, chopped
2 garlic cloves, minced
2 stalks lemongrass, bruised
1 tsp cayenne
2 tbs good curry powder, Indian or Thai 
1 tsp salt
2 tbs soy sauce
1 tbs sugar
1 tbs tomato paste
2 cup coconut milk
2 cups vegetable broth
2 tbs peanut oil
 
Directions:
Cut tofu into 2 inch cubes.  In a medium sauce pan, add 1/2 cup oil and heat it up. Fry the tofu cubes until golden. Remove from hot oil and drain on a paper towel.

In the same pan, partly fry the sweet potatoes and set aside. 

In a medium pot, sauté the onions, garlic, chili powder, and lemongrass for 2 minutes or until fragrant.

 Add tofu, carrots, and sweet potatoes and tomato paste.

 Season with salt, soy sauce, and sugar. Add vegetable broth and bring to boil.

Simmer cover for 15 minutes and add coconut milk.

 Cook for another 10 minutes or until potatoes and carrots are tender.

 Remove from heat and discard the lemongrass. Sprinkle with Thai basil and cilantro. Serve in individual bowls. The typical French baguette is recommended to serve with chicken curry, but this curry can be accompanied with cooked rice noodles or rice or by itself.