For those of you who lurk on the PPK...and who doesn't? This challenge is brought to you by MBM. The surprise ingredients for this week were apple and ginger. This combination instantly brings to mind sweet delicacies of all kinds.
I wanted to go outside the dessert and sweets box and try something a little more fiery. I bring you Hot Apple Ginger and Tofu Curry! Here is the recipe. This was a total experiment and it worked out really well. It will probably be even better after sitting overnight.
Hot Apple Ginger and Tofu Curry
2 - 3 tablespoons canola oil
1 package extra firm tofu, cubed
2 ribs celery, medium dice
1 large white or yellow onion, medium dice
2-3 cloves garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 gala apples
1 red bell pepper, medium dice
1 tablespoon hot curry powder
1 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon yellow mustard seeds, gently crushed in mortar and pestal
1/2 teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons flour
1 1/2 cups veggie broth
1/2 cup lite coconut milk
1 teaspoon sriracha chili sauce
Chopped fresh parsley for garnish (optional)
In very large iron skillet or heavy bottomed pan heat oil over medium high heat. Lightly salt and pepper the tofu cubes. Cook them until browned and slightly crisped. Remove from pan and drain on paper towel. To the oil remaining in the pan add the celery, onions, garlic, and ginger. Saute until just softened, stirring occasionally. In the meantime peel and cut apple into small dice. Cook for about 5 minutes until slightly softened. Add the bell pepper and the dry spices. Cook for about 1 minute until fragrant. Stir in the flour and cook for about 2-3 more minutes. Add the vegetable broth and the coconut milk. Simmer for a few minutes until it starts to thicken. Add the browned tofu and the sriracha. Simmer on low for 10 more minutes. Salt and pepper to taste. Serve over steamed brown jasmine rice. Garnish with fresh parsley.