Vegetarian Tofu Curry

This curry dish is different. Instead of using chicken or beef, tofu replaces the meat, and the vegetables are cooked with varying combinations of herbs and spices. The curry paste that I use in this dish is Thai red curry paste.  The Vietnamese curry powder is very mild compared to Indian or Thai, but the hot chili and ginger can add greater depth of spicy for this curry dish. This simple curry dish improves its flavor if made ahead of time, and it freezes well. My mom used to prepare this dish for the Quang Minh Temple in Chicago years ago to serve for a large group of people every Buddhist celebration. For religious reasons my mother never included eggs in this dish; however, last year I went on a cruise with my family, and I really enjoyed the curry dish that was served, which contained eggs. I am introducing this dish on a smaller scale for home cooking in remembrance of those old days.

Ingredients:
14 oz. firm tofu, cut into 1 ½ inch squares
1/2 lb. Idaho potato, peeled and cut to the same size as the tofu
2 carrots, peeled and cut into 1 ½ inch lengths
1 onion, cut into wedges
1 cup sweet pea
5 hard-boiled eggs (optional)
Spice ingredients:
2 shallots, sliced
3 garlic cloves, minced
2 tbs fresh chopped lemongrass
1 knob of fresh ginger, chopped
1 tbs red curry paste
1 tbs curry powder
1 red hot chili
1/4 tsp black pepper
1 bay leaf
1 tbs salt
2 tsp sugar
1 large tomato (cored and seeded, cut in wedges )
1 cup vegetable broth
2 cups coconut milk
1 tbs cornstarch

Garnish with chopped green onions and cilantro

Directions:
In a mini food processor, combine lemongrass, shallots, garlic, ginger, red curry paste, curry powder, hot chili, salt, black pepper, and sugar. Process to a very fine paste.

Heat 1/2 cup of peanut oil in a cast iron pan and deep fry the tofu until golden brown. Using a slotted spoon, remove tofu from the pan.

In the same pan, add potatoes. Brown potatoes on all sides for 5 minutes. Remove potatoes from pan with the slotted spoon and place on a paper towel.

Remove all but 3 tbs of oil from the cast iron pan.  Add the curry-spices paste to the hot oil and cook until fragrant.

Stir in the onion wedges and bay leaf.

 Add tomato and cook for 2 minutes. Add fried tofu, potatoes, and carrots to the spices (if using eggs, add them to the spices at the same time as the tofu). Add broth and bring to boil. Simmer for 20 minutes or until carrots and potatoes are tender.

Dissolve the cornstarch with coconut milk and add to the pan with the green pea when the cooking time is finished.

Bring to simmer and continue cooking until the sauce has thickened (about 10 minutes).
Serve with hot rice or French bread.